Yellow Bundt Cake

Name: Yellow Bundt Cake
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 10 serving(s)
Ingredients: 2 ¼ cups (215 g) unbleached all-purpose flour; 2 tsp baking powder; ¼ tsp baking soda; ¼ tsp salt; 3 eggs, yolks and whites separated; 1 ½ cups (315 g) sugar; ¾ cup (170 g) unsalted butter, softened; 1 tsp vanilla extract; 1 cup (250 ml) buttermilk

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Preparation 30 min
Cooking 45 min
Servings 10
Freezes Yes

Featured in RICARDO Magazine (SPRING 2015)

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Ingredients

- 2 ¼ cups (215 g) unbleached all-purpose flour
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 3 eggs, yolks and whites separated
- 1 ½ cups (315 g) sugar
- ¾ cup (170 g) unsalted butter, softened
- 1 tsp vanilla extract
- 1 cup (250 ml) buttermilk

Preparation

- With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a 10 to 12-cup (2.5-3 litre) Bundt pan.
- In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- In another bowl, beat the egg whites at high speed with an electric mixer until frothy. While beating, gradually add ½ cup (105 g) of the sugar. Beat until soft peaks form. Set the meringue aside.
- In a third bowl, cream the butter, the remaining sugar (1 cup/210 g) and the vanilla with an electric mixer until light and fluffy, about 2 minutes. Add the egg yolks and beat until smooth. At low speed, add the dry ingredients alternately with the buttermilk, beating just until just smooth.
- With a spatula, stir about a quarter of the meringue into the batter. Gently fold in the remaining meringue. Spread the batter into the pan.
- Bake for 45 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack.

Yellow Bundt Cake

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