A classic Viennese cake baked in the traditional, oval-shape Gugelhupf form, similar to a Bundt cake.
|
THIS ARTICLE IS FROM
|
Ingredients:
3 1/2 cups sifted flour
3 teaspoons baking powder
1/2 teaspoon salt
1 cup butter
1 cup sugar
5 eggs
1 cup milk
1 cup raisins
1 teaspoon grated lemon zest
1 teaspoon vanilla
Directions:
Beat butter and sugar. Separate the yolks from the egg whites and add the yolks one by one to the butter and sugar mixture. Continue adding the lemon zest, milk, vanilla, flour, baking powder, and raisins. Beat the egg whites with the salt until stiff and add to the rest. Bake in a preheated oven for one hour at 350°F (180°C).
Servings: Serves six to eight.
More Vienna Recipes:
