Gumball Cake
Gumball Cake
Ingredients
- 2 cups (300 g) unbleached all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 eggs, separated
- 1 1/4 cups (265 g) sugar
- 1/2 cup (115 g) unsalted butter, softened
- 1 tsp (5 ml) vanilla extract
- 1 cup (250 ml) buttermilk
- 1 cup (130 g) icing sugar
- 2 tbsp (30 ml) milk
- 12 large gumballs of various colours
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a 10 to 12-cup (2.5 to 3-litre) Bundt pan.
- In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
- In another bowl, beat the egg whites with an electric mixer until frothy. Gradually add 1/2 cup (105 g) of the sugar, beating until soft peaks form. Set the meringue aside.
- In a third bowl, cream the butter, the remaining sugar (3/4 cup/160 g) and vanilla with the electric mixer. Add the egg yolks and beat until smooth. At low speed, add the dry ingredients alternately with the buttermilk.
- With a spatula, stir a quarter of the meringue into the batter. Gently fold in the remaining meringue. Spoon the batter into the prepared pan.
- Bake for 45 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool completely on a wire rack. Unmould and place on a serving dish.
Gumball Cake