On the last day of this cold season, I would like to share a true winter recipe (or at least what I consider as a winter recipe): my grandmother’s classic Bundt cake. Its success among friends and family lies in its simplicity. It is built from a plain sponge cake base and a layer of chocolate sponge cake that is guaranteed to sweep everybody off their feet. Another reason why this dessert is so beloved in our family is because it’s very easily customizable: the toppings, flavors, arrangements are entirely up to you, you can make it as special and unique as you’d like. To be honest, each time I make it, I try something new. You could even try a cool chocolate drip! Hope you will enjoy it and feel free to share with me your own versions!
Yield🍴
1 cake
Time spent🕐
Prep time: 5 minutes
Bake time: 45 minutes
Total time: 50 minutes
Ingredients📄:
250 g flour
250 g brown sugar (of course my grandma uses regular sugar)
2 tsp. baking powder
2 Tbsp. cocoa powder
1 dcl hot water
1 dcl rape oil (or any kind of vegetable oil)
4 eggs, separated
Instructions🔪:
In a big mixing bowl whisk the egg yolk together with the sugar until creamy. Slowly add the oil and water.
In an other mixing bowl whip the egg whites until hard and fluffy. Carefully add it into the mixture, then mix it with the flour and baking powder too.
Separate the dough into two portions, color one with the cocoa powder.
Grease your Bundt cake form. First pour in the brown mixture then the bright half. Bake your cake for 45 minutes at 350F/180C.
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