The milk bundt cake is a perfect dessert you can serve for breakfast or as a snack for children and adults alike, together with a cup of milk, tea or coffee: soak it in your favorite beverage or enjoy it as is, simply sprinkled with powdered sugar. It's a very soft and fragrant bundt cake to make instead of the classic vanilla cake. For the preparation, we whipped the egg whites until stiff, then we added them to the mixture of egg yolks and granulated sugar, together with the type 00 flour, baking powder, melted butter and vanilla extract. Making it is very simple, let’s see how to make the perfect milk bundt cake following our recipe!
Separate the egg yolks from the egg whites. Beat the egg whites until stiff with an electric whisk (1) and put them in the refrigerator.
In a separate bowl, whip the egg yolks with the granulated sugar (2), always using the electric whisk, until the mixture is light and fluffy.
Add the milk, vanilla extract, sifted flour (3) and baking powder and mix with a whisk.
Also add the warm melted butter and continue to work the ingredients until the mixture is smooth. Add the whipped egg whites and mix them with movements from the bottom up (4).
Pour the mixture into the buttered and floured 24 centimeters diameter bundt mold (5) and bake in a preheated oven at 180 degrees C for about 40 minutes.
Once ready, let it cool. Your milk bundt cake is ready to be served (6).
You can store your milk bundt cake for 3-4 days under a glass bell jar or inside an airtight container.