Yellow Bundt Cake

Instructions

1. 1

   With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a 10 to 12-cup (2.5-3 litre) Bundt pan.

2. 2

   In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.

3. 3

   In another bowl, beat the egg whites at high speed with an electric mixer until frothy. While beating, gradually add ½ cup (105 g) of the sugar. Beat until soft peaks form. Set the meringue aside.

4. 4

   In a third bowl, cream the butter, the remaining sugar (1 cup/210 g) and the vanilla with an electric mixer until light and fluffy, about 2 minutes. Add the egg yolks and beat until smooth. At low speed, add the dry ingredients alternately with the buttermilk, beating just until just smooth.

5. 5

   With a spatula, stir about a quarter of the meringue into the batter. Gently fold in the remaining meringue. Spread the batter into the pan.

6. 6

   Bake for 45 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack.

7. 7

   Delicious with our Vanilla Frosting.