Ingredients
2 c. flour
3 tsp. baking powder
1 3/4 c. sugar
1 tsp. salt
1/2 c. oil
3/4 c. flour
7 egg yolks
2 tsp. vanilla
1 c. egg whites (7 or 8)
1/2 tsp. cream of tartar
Method
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Combine the first 4 ingredients. Add the oil, flour, egg yolks and vanilla. Mix well. Whip the egg whites and cream of tartar. Beat until very stiff peaks form. Pour egg yolk mixture over stiffly beaten egg white mixture. Fold gently. Bake in tube pan at 325° for 55 minutes, then at 350° for 10 minutes.