Updated: Mar 29
This family heirloom is something I have been trying to recreate for years. Though I have come to terms with the fact that mine will never be just like my grandfather's, through trial and error (lots and lots of trial and error) I have come very close.
A bite of this tender cake feels like the warmest hug from grandpa himself.
(yield: 10-12 servings)
8 jumbo eggs, separated
1 1/2 cups granulated sugar
1 packet vanilla sugar (about 1/4 teaspoon)
1 1/2 cups self-rising flour
Preheat oven to 275 degrees Fahrenheit. Prepare a bundt pan by greasing with non-stick baking spray.
Using an electric mixer with a whisk attachment, beat yolks. Gradually add vanilla sugar and 3/4 cups granulated sugar and continue to beat until yolks are pale yellow and doubled in volume. Set aside.
Using a clean bowl and whisk attachment, beat egg whites. Gradually add remaining 3/4 cup sugar and beat until stiff peaks form. Mix 1/3 of beaten egg whites into yolk mixture, just until combined. Gradually add flour, continuing to beat over medium speed. *Make sure to scrape down the sides occasionally to avoid clumps.
Gently fold in the remaining egg whites in increments of 3 until smooth. Pour batter into prepared pan. Bake 20 minutes. Increase oven temperature to 350 degrees Fahrenheit and bake an additional 30-35 minutes. Let cake cool completely before unmolding.