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Gugelhupf Cake
By Roman Horwarth · myurbantreats.com
12 slices
1 hr 15 min
A marbled bundt cake with chocolate swirls, made by layering cocoa and vanilla batters and folding in whipped egg whites.
| prepPreheat oven to 345°F / 175°C | |||
| prepButter a Gugelhupf pan and dust with flour, tap out excess | |||
| 225 g unsalted butter | Cream butter, egg yolks & icing sugar | Layer white, cocoa & white batter; marble | Bake 345°F / 175°C, 45–55 min |
| 4 large egg yolks | |||
| 400 g icing sugar | |||
| 330 g all-purpose flour | Add flour, lemon zest, vanilla & milk, whisk | ||
| ½ tsp lemon zest | |||
| 1 tsp vanilla extract | |||
| 120 ml milk | |||
| 1 tsp baking powder | Whisk baking powder with flour, fold in | ||
| 130 g chocolate chips (small) | Fold in chocolate chips | ||
| 4 large egg whites | Whip egg whites to stiff peaks, fold in | ||
| 3 tbsp cocoa powder | Fold cocoa powder into half the batter | ||
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