Rose bundt cake: Difference between revisions
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|TotalCalories = 6273 | |TotalCalories = 6273 | ||
|PortionCalories = | |PortionCalories = 627 | ||
|DatePublished=19th April 2016 | |DatePublished=19th April 2016 | ||
|Author=JuliaBalbilla | |Author=JuliaBalbilla | ||
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|Servings = | |Servings = 10 | ||
|Difficulty = 2 | |Difficulty = 2 | ||
|TotalTime = 1 hour, 15 minutes | |TotalTime = 1 hour, 15 minutes | ||
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|CookTime = 1 hour, 5 minutes | |CookTime = 1 hour, 5 minutes | ||
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Revision as of 12:24, 3 August 2016
| Rose bundt cake | |
|---|---|
 |
| Servings: | 10 |
| Calories per serving: | 627 |
| Ready in: | 1 hour, 15 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 1 hour, 5 minutes |
| Difficulty: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 19th April 2016 |
This recipe requires the use of a Nordic Ware Rose Bundt tin, but any tin with a volume of 2.3 litres or a little bigger will do fine.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 350g caster sugar
- 115g cream cheese
- 230g softened butter
- 3 large eggs
- 1 tablespoon vanilla extract
- 380g plain flour, sieved
- 65g corn flour, sieved
- 1 generous tablespoon baking powder
- A large pinch salt
- 150ml milk mixed with
- 150ml yoghurt
Mise en place
- Grease the tin using cake release - butter or oil will not be sufficient. Use a pastry brush to ensure that all the nooks and crannies are coated.
- Pre-heat the oven to 180° C (350° F - gas 4) - do not use the fan. If you cannot switch off the fan, heat to 160° C, cover the tin with foil before putting in the oven, in which case it may need a longer cooking time.
Method
- Cream the sugar, butter and cream cheese in a bowl.
- Add the eggs, one at at time, beating well between each one.
- Add the vanilla.
- Mix the flour, cornflour, baking powder and salt together.
- Add to the sugar and butter mixture, one-third at a time, alternating with the milk and yoghurt, ending with the flour.
- Tip it into the bundt tin and bash it gently on the work surface to remove any air.
- Bake for one hour or longer until cooked.
- Cool in the tin for 10 minutes, then turn out onto a cooling rack.
- Allow to cool completely.
- Decorate as desired.
Recipe source
- Adapted from the recipe that came with the tin
Chef's notes
This mixture may be a little too much, so make sure sure that you fill the tin no more than three-quarters. Bake any remaining mixture in a small tin or paper cases.