Non-Stick cooking spray or butterfor greasing the bundt pan
Preheat oven to 180 °C // 356 °F convection.
Seperate the eggs.
Beat the whipped cream in a bowl with a hand mixer until stiff.
Sift powdered sugar and stir with vanilla sugar and yolks into stiff whipped cream.
Beat the egg whites until stiff.
Mix flour and baking powder and fold into beaten egg white.
Combine the beaten egg white flour egg yolk mixture with the powdered sugar mixture and stir well!
Spray the bundt cake pan with non-stick cooking spray.
Fill the cake pan with the dough.
Bake for 50-60 minutes on the middle shelf.
After baking cool for 15 minutes before turning it out onto a cooling rack.
Sprinkle with powdered sugar before serving.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
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