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
First, separate the eggs. Then cream the butter, powdered sugar, vanilla sugar and lemon peel. Gradually mix in the egg yolks.
Beat the egg whites and caster sugar until fluffy.
Fold the flour into the butter mixture and then fold in the beaten egg white.
Mix the cocoa powder with water until smooth, then mix into around 1/3 of the batter.
Pour half of the white batter into a greased and floured Bundt pan, followed by the cocoa mixture and then the remaining white batter.
Using a wooden skewer, briefly mix the layers of batter together.
Bake at 170°C (338°F) for 45 minutes, then turn out of the pan.
Once cooled, sprinkle the Bundt cake with powdered sugar.