The morning bundt cake is a super easy and soft dessert perfect for breakfast. Delicious for dipping, you can prepare and enjoy it with a vanilla and lemon scent or you can use orange zest, add dark, milk, or white chocolate chips, or a mix of all three. The morning bundt cake will become the perfect base for your imagination.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 egg yolks
- 4 egg whites
- 3/4 cup sugar
- 1/3 cup rice oil (or other seed oil of your choice)
- 1/2 cup lactose-free milk (or oat milk)
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1 lemon (grated zest)
- 2 teaspoons vanilla extract (or vanillin)
- 1 packet baking powder
- 1 pinch salt
Tools
- 1 Kitchen Aid Artisan Stand Mixer
- 1 10-inch Bundt Pan
- 1 Kitchen Spatula
- 1 Cake Tester
- 1 Cooling Rack
Steps
Separate the egg yolks from the egg whites. In the bowl of the stand mixer, beat the yolks with the sugar until you get a light, frothy, and well-whipped mixture. Gradually pour in the rice oil or the chosen seed oil, the milk or oat milk, and mix. Add the vanilla extract or vanillin and the grated lemon zest. Also, gradually incorporate the flour with the cornstarch and the baking powder. Mix on low speed until the ingredients are well blended. Beat the egg whites until stiff with a pinch of salt, then use a spatula and gently fold them into the prepared mixture with movements from the bottom to the top. Transfer the batter into a greased and floured 10-inch bundt pan and bake in the oven at 356°F for 40 minutes. Always remember to perform the skewer test using a cake tester to check the baking. When the bundt cake is ready, remove it from the oven and let it cool on a cooling rack before slicing.
