I don’t usually bake Austrian tortes, sweet strudels, or cakes for that matter. I leave that to the authentic Austrian in my house to do. So would you if you wanted the real thing.
Late yesterday afternoon my Austrian husband had a craving for his aunt’s famous Guglhupf, a plain, but delicious delight. I love it when he gets a craving for things Austrian because it means I get to sit back and watch the master work and then eat the results.
We had cake for dinner yesterday! I have to confess I ate 2/3 of it alone or as Robert says, 2,200 kcal’s. It was worth every bite and every single calorie.
Here is the recipe:
4 eggs – separated | 4 egg whites | 4 yolks
120 ml oil (sunflower)
10g baking powder OR 1 tablespoon baking powder
1 pkg vanilla sugar OR 1 teaspoon vanilla extract
juice of 1 lemon
1/2 C milk
First, beat the egg whites until stiff, but not dry. Next, mix the sugar and egg yolks in a separate bowl. Add the juice of one lemon to the yolks & sugar. Slowly fold the egg whites into the yolk mixture and then s l o w l y fold in the dry ingredients – the flour, baking powder and vanilla sugar if you use the package vanilla sugar from Austria. If you use vanilla extract, add that to the yolk mixture. Finally, slowly add the milk, a little at a time, with a spoon. Do not over mix.
Pour the cake batter into a greased and floured Guglhupf form, or if you don’t have one, you can use a bunt or angle food cake pan.
Bake at 180 Celcius or 350 Fahrenheit for 40 – 45 minutes or until it tests done.
If you bake this cake please let us know how it went and how you liked it. Thanks!