Vanilla marbled bundt cake
55—60 Min
Incredibly light and so moist: The experts at Landtmann's Fine Patisserie are letting you in on the secret to delicious marbled Bundt cake with real Bourbon vanilla sugar.
Ingredients 10 Portions
- 240 gButter
- 220 gPowdered sugar
- 7 Egg yolk
- 7 Egg white
- 220 gCaster sugar
- 10 gCocoa powder
- 30 gWater
- 270 gWheat flour, smooth
- 10 gBourbon Vanilla Sugar
- 10 gLemon Peel, Chopped
- Powdered sugar to decorate
Preparation
- 1
First, separate the eggs. Then cream the butter, powdered sugar, vanilla sugar and lemon peel. Gradually mix in the egg yolks.
- 2
Beat the egg whites and caster sugar until fluffy.
- 3
Fold the flour into the butter mixture and then fold in the beaten egg white.
- 4
Mix the cocoa powder with water until smooth, then mix into around 1/3 of the batter.
- 5
Pour half of the white batter into a greased and floured Bundt pan, followed by the cocoa mixture and then the remaining white batter.
- 6
Using a wooden skewer, briefly mix the layers of batter together.
- 7
Bake at 170°C (338°F) for 45 minutes, then turn out of the pan.
- 8
Once cooled, sprinkle the Bundt cake with powdered sugar.
You may also enjoy
Currently Viewing: 1 of 0
