Whipping Cream Bundt Cake
No butter at home? No problem! Use whipping cream as a substitute and conjure up this delicious bundt cake in no time. Sweet, delicious, and beautiful! Baked in an hour!
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Equipment
- Wooden spoon
Ingredients
- 1 ⅛ cups Whipping Cream
- 2 ¼ cups Powdered Sugar
- 6 Egg Yolks
- 6 Egg Whites
- 2 tsp Vanilla Sugar
- 2 cups Flour all-purpose or white spelt
- 1 tsp Baking Powder
- Non-Stick cooking spray or butter for greasing the bundt pan
Instructions
- Preheat oven to 180 °C // 356 °F convection.
- Seperate the eggs.
- Beat 1 ⅛ cups Whipping Cream in a bowl with a hand mixer until stiff.1 ⅛ cups Whipping Cream
- Sift 2 ¼ cups Powdered Sugar and stir with 2 tsp Vanilla Sugar and 6 Egg Yolks into stiff whipped cream.2 ¼ cups Powdered Sugar, 2 tsp Vanilla Sugar, 6 Egg Yolks
- Beat 6 Egg Whites until stiff.6 Egg Whites
- Mix 2 cups Flour and 1 tsp Baking Powder and fold into beaten egg white.2 cups Flour, 1 tsp Baking Powder
- 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 or butter.Non-Stick cooking spray or butter
- 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.
Nutrition
Serving: 1Slice | Calories: 227kcal | Carbohydrates: 32g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 103mg | Sodium: 61mg | Potassium: 65mg | Fiber: 1g | Sugar: 18g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 1mg
Calories: 227kcal
Servings: 14 Slice
