easy gluten free bundt cake

We often rack our brains to make a simple cake , without many ingredients, easy and without complications; we do not realize that, in reality, it does not take much to make a 10-point cake 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 . Whether it is out of our own need or to avoid discriminating against someone in our environment who we know in advance that otherwise, the poor thing will be left with nothing to eat.

A very easy option is to use cornstarch to make this cake. It is a very simple option and can get us out of any trouble. Who doesn't have a packet of cornstarch at the back of the cupboard?

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 is to sift the cornstarch 3 times; not one more, not one less: 3 times.

If you want it to have a spectacular aroma and flavor, I recommend that you add some grated mandarin or any citrus fruit you prefer, and once you unmold the bundt cake —which by the way, this recipe unmolds impressively well; what can I say: perfect unmolding!—, it will give off an amazing aroma.

Don't tell me this simple 4-ingredient cake doesn't look spectacular in the impressive Nordic Ware Kugelhopf pan.

KitchenAid Artisan5KSM185 food processor , Kugelhopf Bundt Nordic Ware aluminum mold

Ingredients

• 6 large egg whites
• 6 large egg yolks
• 250 g cornstarch flour (cornstarch)
• 220 g icing sugar
• 1 sachet of Royal baking powder (15 g)
• 1 pinch of salt (optional)
• Zest of mandarin orange (optional)

Preparation

1. Preheat the oven to 180º C with top and bottom heat and the rack in the middle. Grease the bundt pan (I used the Kugelhopf pan ) and sprinkle lightly with flour. Remove the excess and set aside.
2. Sift the cornstarch and baking powder 3 times . This step is very important, don't skip it.
3. In a clean KitchenAid bowl , beat the egg whites with a pinch of salt until stiff. Check that they are well beaten by turning the bowl over. If they stay put and do not fall, they are perfect.
4. In the other, larger KitchenAid bowl, beat the egg yolks with the sugar until they turn white and double in size. The mixture should be smooth and whitish. Add the cornstarch and continue beating with the paddle attachment. At this point the mixture will be very thick, so add a little whipped egg white to lighten the mixture. When it is looser, add the rest of the egg whites in two additions and mix at very low speed until incorporated. At this point, you can add the zest if you wish.
5. When the mixture is completely homogeneous, 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 cooked by inserting a skewer. If it comes out clean, it is perfect. We let the cake rest for 10 minutes before removing it from the mould.
7. We unmold it carefully so as not to burn ourselves and let it cool before sprinkling with icing sugar.

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