Gumball Cake
Gumball Cake
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Gumball Cake

Preparation
40 MIN
Cooking
45 MIN
Servings
10
Makes
10 servings
Freezes
Partager

Ingredients

Cake

Glaze

Preparation

Cake

  1. 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 to 3-litre) Bundt pan.
  2. In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
  3. In another bowl, beat the egg whites with an electric mixer until frothy. Gradually add 1/2 cup (105 g) of the sugar, beating until soft peaks form. Set the meringue aside.
  4. In a third bowl, cream the butter, the remaining sugar (3/4 cup/160 g) and vanilla with the electric mixer. Add the egg yolks and beat until smooth. At low speed, add the dry ingredients alternately with the buttermilk.
  5. With a spatula, stir a quarter of the meringue into the batter. Gently fold in the remaining meringue. Spoon the batter into the prepared pan.
  6. Bake for 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack. Unmould and place on a serving dish.

Glaze

  1. In a bowl, combine the icing sugar and milk. Glaze the cake and top with the gumballs.

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