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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Great vanilla/chocolate cake Ingredients:
melted butter |
finely ground breadcrumbs or cake crumbs |
8 eggs, at room temperature separated |
18 ounces granulated sugar |
6 ounces whole milk, at room temperature |
18 ounces unsalted butter, melted |
14 ounces cake flour |
1 tablespoon baking powder |
1 ounce cocoa powder |
2 lemons, zest of, grated |
1 teaspoon vanilla |
Directions:
1. Brush the inside of 2 8-9 cup bundt pans with melted butter and coat with crumbs.
2. (you can spray and flour if you must).
3. Preheat oven to 375.
4. Whip egg yolks with 9 oz of sugar until light and fluffy.
5. Add milk and cooled melted butter.
6. Sift flour and baking powder together and mix into butter mixture.
7. Whip egg whites until foamy.
8. Very gradually add remaining 9 oz of sugar and whip just to stiff peaks.
9. Carefully fold butter/flour mixture into whipped egg whites with a spatula.
10. Sift cocoa powder into a bowl and gradually stir in 1/3 of the batter.
11. Mix the lemon zest and vanilla into the remaining 2/3 of the batter.
12. Spoon 1/4 of the white batter into each of the bundt pans and smooth.
13. Spoon 1/2 of the chocolate batter into each of the bundt pans and smooth.
14. Spoon remaining white batter equally into each bundt pan.
15. Swirll batter in each pan with a knife.
16. Bake for about 40 minutes or until cakes tests done.
17. Cool 20 minutes and unmold onto a rack to cool completely.
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