Many times we warm our heads to get a simple cake , without many ingredients, easy and without complications; We do not realize that, in reality, it does not take that much to get a cake of 10 with less than 3 or 4 ingredients. Things get a little more complicated when, in addition to all of the above, we need to make a gluten-free cake . Either by our necessity or by not discriminating against someone in our environment that we know in advance, that otherwise, the poor thing will be left with nothing to put into their mouths.

A very easy option is to use cornstarch (cornstarch) to make said cake, it is a very simple option and it can get us out of any trouble. Who does not have a packet of cornstarch at the bottom of the closet?

To make this cake you only need basic ingredients that we all have at home and the only trick you need to make it super fluffy will be to sift the cornstarch 3 times; neither one more nor one less: 3 times.

If you want it to have a spectacular aroma and flavor, I advise you to add tangerine or citrus zest of your choice, and once you unmold the bundt, —which by the way, this recipe unmolds impressively well; What do I say right: perfect unmolding! -, it will give off an amazing aroma.

Don't tell me it's not spectacular, this simple cake with 4 ingredients, in the impressive Kugelhopf mold from Nordic Ware.

KitchenAid Artisan5KSM185 food processor , Kugelhopf Bundt Nordic Ware aluminum mold


  • 6 egg whites L
  • 6 egg yolks L
  • 250 g of corn starch flour (cornstarch)
  • 220g icing sugar
  • 1 packet of Royal chemical yeast (15 g)
  • 1 pinch of salt (optional)
  • Tangerine zest (optional)


  1. Preheat the oven to 180º C heat up and down with the rack in the center. Grease the bundt pan (I used the Kugelhopf pan ) and lightly dust with flour. We remove the excess and reserve.
  2. Sift the cornstarch (cornstarch) 3 times along with the chemical yeast. This step is very important, do not skip it.
  3. In the very clean KitchenAid bowl , we mount the egg whites with a pinch of salt until stiff. We check that they are well assembled by turning the bowl over, if they are maintained and do not fall they will be perfect.
  4. In the other, larger bowl of the KitchenAid , beat the yolks with the sugar until they turn white and double their size. There should be a soft, whitish mixture. Add the cornstarch (cornstarch) and continue beating with the paddle accessory. At this point the mixture will be very dense, so we are going to add a bit of the egg white to lighten the mixture. When it is looser, add the rest of the whites twice and mix at very low speed until incorporated. At this point, we can add the zest if desired.
  5. When the mixture is completely homogeneous, we pour it into the bundt mold that we have reserved. Bake for about 30 minutes without opening the oven at any time.
  6. We check that the cake has been cooked, introducing a skewer, if it comes out clean it will be perfect. Let the cake rest for 10 minutes before unmolding.
  7. Unmold carefully so as not to burn ourselves and let cool before dusting with icing sugar.

KitchenAid Artisan5KSM185 kitchen robot , Kugelhopf Bundt Nordic Ware aluminum mold , Pallarès carbon steel kitchen knife with boxwood handle

Author of the recipe: Mercedes de Merceditas Bakery


Raquel said:

Hola!, quería hacer esta receta que tiene una pinta fantástica pero el molde de nordic lo tengo en mi otra vivienda y no dispongo de él.., se puede hacer con otro tipo de molde?, cristal, cerámica o barro.., desechable de aluminio..?muchas gracias y ánimo a tod@s!!!

Lola said:

Gracias por la receta, de verdad muy rica. Creo que se podría añadir que también la harina pera espolvorear el molde tiene que ser sin gluten, de lo contrario, un celiaco no podría ni probarlo.
Buen día. Saldrá todo bien!!

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