Whipped cream bundt cake: how to make it tall and fluffy!

published on 25 January, 2024 at 16:17
INGREDIENTS
3 eggs, separated
160g (1 cup) sugar
120 ml (½ cup) vegetable oil
250 ml (1 cup) whipping cream
5 ml (1 tsp) vanilla extract
50 g (¼ cup+3 tbsp) cornstarch
250 g (2 cups) all-purpose flour
4 g (1 tsp) baking powder

METHOD
1. Preheat the oven to 180°C/350°F.
2. In a large bowl beat egg whites with ½ sugar until pale, add vanilla and vegetable oil, and mix to combine.
3. Separately beat egg whites until stiff peaks form. Fold egg whites into the egg yolks.
4. In another bowl whisk flour with baking powder and cornstarch.
5. Sift flour into the bowl of eggs and fold carefully.
6. Whip cream to stiff peaks and fold into the batter.
7. Pour the batter into the baking pan and bake for 50 minutes. Let cool down the flip upside down and dust with powdered sugar.
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