If you’re dreaming of a breakfast like the one at the café, the bar-style cake is the recipe for you. It is an classic dessert incredibly tall, fluffy, and light, perfect for soaking in a latte or cappuccino. The secret of this cloud cake lies in the preparation of the eggs, which makes it spongy and fragrant just like those you find in pastry shop windows. A vegetarian recipe simple and genuine, ideal to delight the whole family for a snack or breakfast! If you love bundt cakes, try the breakfast bundt cake, the cloud bundt cake, the cocoa bundt cake or even the ricotta bundt cake.
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OTHER BUNDT CAKES
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the Bar-style Bundt Cake
- 5 eggs
- 3 cups all-purpose flour
- 2/3 cup milk (oat)
- 5 tbsp vegetable oil
- 3/4 cup sugar
- 1 packet baking powder
- 1 pinch salt
- 1 tbsp vanilla extract
Steps for preparing the Bar-style Cake
Start by separating the egg yolks from the whites. The trick for a fluffy bundt cake is to beat the egg whites until stiff peaks form, gradually adding about 1/3 of the sugar. This will create a kind of meringue that will support the leavening.
In another bowl, beat the yolks with the remaining sugar until you get a light mixture. While working with the electric whisks, pour in the vegetable oil and then the milk (you can also use oat milk for a lighter version).
Incorporate the sifted flour together with the baking powder. Flavor the batter with a tablespoon of vanilla extract (or organic orange/lemon zest) and add a pinch of salt. Finally, gently fold in the beaten egg whites, mixing from the bottom up to avoid deflating them.
Brush with oil and flour a 9.5-inch bundt pan. Pour the mixture and enrich the surface with plenty of granulated sugar. Bake in a static oven at 350°F for 40-45 minutes. Before removing from the oven, always do the toothpick test!
Variations, Tips, and Storage
TIPS FOR A CAFÉ-STYLE RESULT
Room temperature eggs: It’s essential that the eggs are not cold from the fridge, so the whites will whip faster and with a more stable structure.
Do not open the oven: For the first 30 minutes of baking, resist the temptation to open the oven, otherwise, the thermal shock could make your tall bundt cake collapse.
The granulated sugar: Add it just before baking, so it will stay on the surface creating that sweet crust typical of breakfast cakes.
VARIATIONS AND SUBSTITUTIONS
Water-based Bundt Cake: If you want an even lighter version, you can replace the milk with the same amount of water at room temperature.
Two-tone version: Remove a couple of tablespoons of batter, add some unsweetened cocoa and pour it over the light batter for a marbled effect.
Flavors: If you love citrus flavors, replace the vanilla with the grated zest of an organic lemon.
STORAGE
The bar-style cake stays soft for 3-4 days if kept under a glass dome or in an airtight container. If there’s any left (unlikely!), it’s also excellent slightly toasted the next day.
The bar-style cake stays soft for 3-4 days if kept under a glass dome or in an airtight container. If there’s any left (unlikely!), it’s also excellent slightly toasted the next day.
Frequently Asked Questions
Can I use plant-based milk?
Absolutely, oat or almond milk works great with this recipe.
Why did my bundt cake deflate?
Perhaps the egg whites were incorporated too quickly or the oven was opened too soon.
What oil should I use?
I recommend sunflower or corn oil for a neutral flavor that doesn’t overshadow the vanilla aroma.
