Happy National Bundt Day! The one day each year when we celebrate the beauty that is the bundt cake–a classic, simple form that’s so pretty it doesn’t even need icing!

Since I’m not the biggest icing fan in the world (I know, I know, I love to make big fancy cakes, but I don’t always love eating them), I’ve always been a fan of the minimalist bundt. Because it plays up the best aspect of cake–the cake!

Mary, The Food Librarian, also LOVES the bundt! So much in fact, that this is the THIRD year that she’s celebrated National Bundt Day with a Bundt Marathon–30 bundts in 30 days–to celebrate the day! Mary is pretty much amazing for keeping this feat up! This is also the third year I’ve baked along with Mary, see my previous contributions here, here, and here.

So enjoy the beautiful bundt footage here and pop over to Mary’s site to see her cakes! They’re amazing!

Chocolate Pumpkin Bundt
Adapted from Eating Well

This cake is a super moist chocolate cake with just a hint of pumpkin flavor underneath. Don’t let the flavor combination scare you off, it’s really delicious!

Ingredients:

Cake:
1 cup all-purpose, flour
3/4 cup whole-wheat pastry flour
1 cup granulated sugar
3/4 cup unsweetened cocoa powder, (not Dutch-process)
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup nonfat buttermilk
1 15-ounce can unsweetened pumpkin puree
3/4 cup dark brown sugar, packed
1 large egg, at room temperature
1 large egg white, at room temperature
1/4 cup canola oil
1/4 cup light corn syrup
1 tablespoon vanilla extract

Glaze & Garnish:
1/2 cup packed confectioners’ sugar
1 tablespoon nonfat milk

Directions:

Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray. Make sure it’s well coated!

Whisk all-purpose flour, whole-wheat flour, granulated sugar, cocoa, baking powder, baking soda, pumpkin pie spice and salt in a medium bowl.

Whisk 1 cup buttermilk, pumpkin puree and brown sugar in a large bowl. Beat in whole egg and egg white. Stir in oil, corn syrup and vanilla. Gradually add the dry ingredients, stirring until just combined. Transfer the batter to the prepared pan.

Bake the cake until a wooden skewer inserted in the center comes out with only a few moist crumbs attached, 60 to 75 minutes. Let cool on a wire rack for 15 minutes. Remove from the pan and let cool completely on the rack, about 2 hours.

To glaze and garnish cake: Combine confectioners’ sugar and 1 tablespoon milk in a small bowl, stirring until completely smooth. Place the cake on a serving plate and drizzle the glaze over the top.

Okay, I’ll admit three weeks ago, I didn’t really know what the “Mickey Mouse Clubhouse” was. Turns out it is ALL the RAGE with the preschool set. And since Eileen and I were in charge of making a birthday cake for a darling little girl’s second birthday, we had some research to do on Mickey Mouse Clubhouse!

Eileen did ALL of the research, and found a really great cake design on flickr that we used as our inspiration. Our cake was a bit smaller than the model, so we ended up making some modifications that I think made it look just as great as the original!

Eileen started us off right by pre-making the cake using our all time favorite chocolate cake recipe and by making and coloring a bunch of our homemade fondant (based on this recipe), so when I arrived for decorating on Saturday, we were able to go straight to icing. We made our standard buttercream (1 pound butter + 4 cups powdered sugar + tablespoon vanilla) and I iced and trimmed our layers. You always ice a fondant cake first (don’t worry, it doesn’t have to be pretty) then apply the fondant.

Next up, fondant rolling. Fondant is like pie dough–you have to roll it out evenly, in a circle, and it CANNOT stick! Maybe I’ve just rolled a lot of pies in my day or I’m a little OCD (likely the latter), but for some reason I’m really good at rolling out fondant. So Eileen always nominates me for the job. You used cornstarch to keep the fondant from sticking, but you have to be careful to keep it on one side when you roll.

I’ve never mastered actually applying the fondant to the cake, so that’s Eileen’s job! You smooth it and pull it, trimming as you go to get that famous, smooth fondant look!

Once we had the cakes covered, we turned our attention to the individual fondant pieces that would form the Clubhouse. We used round objects in the kitchen (measuring cups, tupperware) to cut the base of the clubhouse and the mickey head, but we handcut all of the other pieces. It was a bit tedious, but worth it. Then we slowly applied the pieces to the cake, using a bit of water to attach each piece.

We added some characters bought from the Disney store, and we were really happy with the results!

And so was our birthday girl–who went up to the cake and asked “Is that the Clubhouse?” in her cute 2 year old voice!

Lots of happy clubhouse cake eaters!

As I mentioned in my last post, last weekend was the weekend of CRABS!!

Our friends Kim and Randy invited us to their house out in my old stomping grounds (oh college on the hill, what fantastic memories I have of you!). This is an annual thing, so it was fun to be back in their backyard, picking crabs, drinking beer, and visiting with some of my favorite people anywhere.

Also in standard fashion, I planned on making a dessert for the event. I was thinking that I would go to my (new) old standby, the whole wheat brownie, because they’re simple and I ALWAYS have the ingredients. But then while I was chatting with Elizabeth during Crabs and Beer on Saturday, I discovered she had called brownies ages ago. So I had a momentary scramble. What would I make? And then it hit me. Peaches. Peaches are in season. I could figure out something with peaches!

Except…I’ll be honest, I once took the world’s runniest peach cobbler to this same event. So I wanted something foolproof. So I turned to Pam Anderson. If you’ve never heard of Pam, you need to head to her blog Three Many Cooks right now and check it out. Pam has authored many cookbooks, and she was one of the main people cooking for us at the BSP. Everything she made was amazing, and I knew she wouldn’t lead me astray with a peach recipe, whatever it may be. And she didn’t.

Peach Cobbler
by Pam Anderson, available at Three Many Cooks

Ingredients:

1 stick (8 tablespoons) butter
1 1/2 cups all-purpose flour
1 1/2 cups sugar, plus 2 tablespoons
2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups milk
1 teaspoon almond extract, divided
2 pounds peaches, peeled and sliced (about 4 cups)

Directions:

Adjust oven rack to lower middle position and heat oven to 350 degrees. Put butter in a 13- by 9-inch baking pan; set in oven to melt.

Meanwhile, whisk flour, 1 1/2 cups of sugar, baking powder, and salt in small bowl. Whisk in milk and 1/2 teaspoon almond extract until smooth. Toss peaches with remaining 2 tablespoons of sugar and 1/2 teaspoon almond extract. When butter has melted, remove pan from oven. Pour batter into pan; arrange fruit over batter. Bake until batter turns golden brown, 45 to 50 minutes. Serve warm or at room temperature.

Deliciously served with a side of cinnamon gelato!

This is the story of our perfect Fourth of July dessert.

Or rather, it’s almost a non-story. Shockingly, I didn’t put a ton of time or energy into planning every single meal for the Fourth weekend beforehand. Yeah, I’m usually sort of a planner. But since we had 11 house guests at the beach this past weekend (plus the normal 6 of us!) and everyone was instructed to bring what they wanted to eat, every meal was sort of an ad-hoc experiment. Meat was seasoned and put on the grill, followed by an assortment of veggies. It was wonderful, delicious, and relaxing. I brought a few dessert-like things to the beach for munching, including a tray of whole wheat brownies and a (coming soon) batch of chocolate chip cookies. Along with smores, these were just enough dessert for the first half of the weekend.

The only two things we knew we were absolutely cooking this weekend were a ridiculously huge pork loin and cupcakes. We bought the pork loin at BJs the weekend before, and the cupcakes…well, I fell in love with some ridiculously cute festive liners in the King Arthur catalogue back in May, so I HAD TO make cupcakes.

We had also taken our often neglected ice cream maker to the beach, mostly in the hope that it would see a bit more love down there than it saw at home. Add these two ingredients together–cupcakes + ice cream, and throw in some fresh berries (straw and blue) for some extra fun, and you’ve got a perfect summertime dessert! The cupcakes were vanilla pound cake with red, white and blue sprinkles, and the ice cream was one of our new favorites, a creamy Philadelphia Style. Perfection.

And in case you’re wondering about all those house guests, no, the Broadkill Beach Club is not a mansion. We had some portable bedrooms, aka tents, that folks slept in!

Philadelphia Style Vanilla Ice Cream
Adapted from David Lebovitz’s Perfect Scoop

I cannot lie, I made the cupcakes, Noel made the ice cream. And since he wasn’t really fond of the idea of standing over a hot stove to make a custard on an already hot day, he went Philadelphia Style. We may never go back!

Ingredients
2 cups heavy cream
1 cup whole milk or half-and-half
¾ cup sugar
1 vanilla bean, split lengthwise
¾ tsp. vanilla extract

Directions:

Pour 1 cup of the cream into a medium saucepan and add the sugar. Scrape the seeds from the vanilla pod into the saucepan and add the pod to the pot. Warm over medium heat, stirring, until the sugar is dissolved.
Remove from heat and add the remaining cream, the half-and-half, and the vanilla extract.

Chill mixture thoroughly in the refrigerator, for at least eight hours or overnight.

When ready to churn, remove the vanilla pod (reserve the bean for another use), then freeze in your ice-cream maker according to the manufacturer’s instructions.

This past weekend one of my best girls, Jen, got married. She stood by my side 5 years ago when Noel and I got married so I was so happy to be with her on Saturday night as she married her best guy, Matt.

Jen has enough faith in me not to go crazy under pressure that she asked me to be her maid of honor (yeah, technically, I’m a matron, but I don’t feel that old!), make her wedding cake, AND give a toast at her reception. Clearly, the girl is fearless. And has more confidence in me than I often have in myself. Thank goodness Eileen returned from her jaunt in Puerto Rico in time to help me bake!

In all honesty though, after our experiment with fondant for the purple squirrel love, this cake felt like a piece of cake. Bake, freeze, crumb coat, stack, finish with gorgeous (but simple) textured icing. The whole icing assembly process was done in about 2 hours, from the cakes coming out of the freezer to finished icing. A new land speed record for us! We finished the cake onsite with the fresh cut orange roses, which complimented the rest of the wedding flowers.

We actually used the same recipes that we used for the purple squirrel love, except this time we had two yellow layers and one chocolate. I confess that for the purple cake I actually forgot the vanilla extract in the chocolate layer and this time I remembered it–which I think made the cake just a touch richer and tastier!

Jen told me afterwards that people were shocked when she told them that two of her friends made the cake. Which might just be one of the nicest things someone has ever said about one of my baked goods. Yeah, it’s nice to hear it’s gorgeous, but shock and awe, well that’s a whole new level of awesome!

it’s so much easier to see your babies go when you’re not the person who has to chop them up…

Noel wanted me to call this cake orange passion blossom raccoon. I like orange rose clouds better, because it reminds me of orange roses sitting on puffy white clouds–clouds full of dreams and love.

Greetings from Virginia Beach! No, I haven’t decided to give up living in Baltimore and travel from beach to beach on the East Coast–although that would be lovely! No, I’m back with another wedding cakes on the road edition.

Stephanie is a friend of mine from work, and when she first started seriously about getting married to her long time boyfriend, Brian, last year, I had to jump in and volunteer to make her wedding cake. I think I was still high off the buttercream from the Maine cake or something. But anyways, here we are a bit later in the beautiful Sandbridge area of Virginia Beach, celebrating a beautiful wedding and a fantastic cake success.

We did the whole process for Stephanie and Brian’s cake–which I affectionately dubbed the “Purple Squirrel Love Cake” for its color and adorable squirrel cake topper PSLC for short–a bit differently than the Maine cake. The wedding was Sunday night, and since we were arriving on Saturday afternoon, that gave us very little time on the ground at the location to prep. So on the advice of my professorial baker friend Belton, we baked, crumb coated, and boxed all of cakes in Baltimore, then transported them in pieces to Virginia. We tried to keep the car as cold as possible for the ride, but unfortunately our icing was a bit melty when we arrived, so those cakes went back in the fridge for a bit to firm back up.

Sunday morning we woke up the thunderstorms on the beach, which Eileen and I figured would be a good thing, since we would be forced to decorate and not feel bad about missing out on quality beach time. What we didn’t realize, since this was our first big fondant wrapped cake, is that fondant is on of those things, like bread, that interacts with the air around it. So rainy and wet conditions outside meant sticky and stubborn fondant inside. There was a bit of concern that the fondant, which we had dyed a dark Raven’s purple per the couple’s request wasn’t going to be our friend in the end. But we took a deep breath, drank some wine, rolled very slowly, and turned often.

Our patience paid off, and the final fondant wrapped cakes were beautiful, and SO PURPLE! As we stacked them, we played around with the border a bit and came up with the idea of twisting the purple and white fondant together to make the rope border, which I loved for its clean and polished look. I have to give credit where it’s due–Eileen said fondant was going to be easy, and it was. And since we make our own fondant (using this recipe) it doesn’t taste awful like most industrial fondant. I actually had people last night telling me they had more cake so they could eat more fondant!

I was so happy with how this cake turned out. And more importantly, Stephanie and Brian were happy with the cake. It was purple and it was delicious. Everything worked, from the fondant to the middle Ravens themed funfetti layer. We have another successful wedding cake under our belts! But we can’t bask in our glory for too long, since we’re doing another wedding cake in two weeks. And for some extra added fun, I’m matron of honor in that wedding!

In case anyone is wondering, we used some of my standard recipes for this cake. A double batch of one bowl chocolate cake and the vanilla buttermilk cake with Ravens sprinkles for the funfetti effect.

And now for some more cake fun shots:

Nice…

…not so nice…

Stephanie got Brian good…cake up the nose!

None on the dress!

Happy Royal Wedding Day!

Yes I’ll admit it, I’m a bit of a royal watcher. I think I’ve been one almost since birth, since my mom and Princess Diana were pregnant at the same time in 1981/82. After I was born, my mom famously said that Diana “must be carrying a boy, because the princess had already been born that year!” Yep, really. I can’t make this stuff up!

I think my royal watching/fascination was only enhanced by my mom’s collection of Franklin Mint dolls, which includuded a set of Charles and Diana dolls (in full bridal attire, of course) along with a couple of Scarlett O’Haras and Rhett Butlers. Maybe I should get mom a Kate doll to complete her collection this Mother’s Day?

I think like most girls my (and William’s age) I had a serious crush on William when I was a teenager. And I was pretty convinced I was going to become the youngest US President and he was going to fall madly in love with me. Oh, teenage dream!

So is it any surprise really that I’m excited about the wedding today? And that I may have risen extra this morning to watch the wedding as I got ready for work. And certainly no surprise that I’m celebrating the occassion with a bit of baking. We’re having a little tea party/breakfast at work this morning, so what better way to celebrate than with the master baker Martha Stewart. Because if I can’t make a cake out of McVite’s Digestive Biscuits, a Martha cake must be the next best thing!

Glazed Lemon Bundt
Adapted from MarthaStewart.com

This cake is rich and tart–just like the royals! And note, these pictures are of a mini bundt I made for Noel. The cake makes enough batter to fill this AND a full size bundt!

Ingredients:

1 cup (2 sticks) unsalted butter, softened, plus more for pan
3 cups all-purpose flour (spooned and leveled), plus more for pan
3/4 cup low-fat buttermilk
Zest of 2 lemons, finely grated
1/3 cup fresh lemon juice (about 2 lemons)
1 1/2 teaspoons salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
5 large eggs
Lemon Glaze

Directions:

Preheat oven to 350 degrees, with rack in lowest position. Butter and flour two 4 1/2-by-8-inch (6-cup) loaf pans.

In a small bowl (or liquid measuring cup), combine buttermilk with lemon zest and juice. In a medium bowl, whisk together flour, salt, baking powder, and baking soda.

With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

With mixer on low, add flour mixture in three parts alternately with the buttermilk mixture in two, beginning and ending with flour; beat just until smooth (do not overmix).

Divide batter evenly between pans; smooth tops. Bake until a toothpick inserted in centers comes out clean, 50 to 60 minutes (tent with foil if browning too quickly). Cool 15 minutes in pan. Turn out cakes onto a rack; cool completely before glazing.

Set rack with cakes over a baking sheet lined with waxed paper. Pour glaze over cakes, letting it run down the sides; let dry, about 30 minutes.

A bit of royal wedding humour, courtesy of the New Yorker.

So this past weekend was one sugar filled fest at the beach house.

Combining Easter (and all of those peeps, chocolate eggs, and bunnies) and a 75th birthday bash in honor of my dear grandfather is certainly a recipe for a sugar rush. Luckily I ran 9 miles on Saturday morning in preparation for my half marathon in three weeks (remember, you can help support the Greenbaum Cancer Center and enter my raffle for a $50 Amazon.com gift card here) before the sugar onslaught began, because later that day, I was one sugary mess.

Not really a mess because I ate too much sugar (I left that up to my little cousins, who at 10 and 7 tore into some Easter candy, hardcore) but more because I had volunteered to make my grandfather’s birthday cake, a towering whipped cream confection iced in 7 minute icing, that I then attempted to stick coconut flakes into.

Well friends, apparently coconut flakes are heavier than they look. Because not only were those little buggars hard to stick onto the sides of the cake, but then they successfully pulled the seven minute icing down the sides of the cake, even after I put the thing in the fridge. I tried to push the icing back up the sides right before I served, but yeah, it didn’t really work. But that didn’t seem to hurt the charm of the cake at all, since this was pretty much snarfed immediately. Sugar Rush!

Coconut Whipped Cream Cake
Adapted from All Cakes Considered (which is one of the funniest cookbooks I’ve ever read!)

This is a classic cake, and it’s still a crowd pleaser. Try different extracts in the cake and icing to spice it up!

For the cake:

3 cups sifted cake flour
1/2 teaspoon salt
4 teaspoons baking powder
2 cups heavy cream
4 eggs, beaten thick and lemon-colored
2 cups sugar
2 teaspoons vanilla extract

For the frosting:

2 egg whites
1 1/2 cups sugar
3 tablespoons cold water
1/2 teaspoon coconut extract extract

Shaved coconut topping.

Directions:

For the cake: Preheat the oven to 350 degrees. Lightly grease two 9-inch-round cake pans or 3 8-inch pans or line them with parchment paper.

In a medium bowl, sift the flour, salt and baking powder together. Set aside.

Using a hand-held or stand mixer on high speed, whip the cream until soft peaks form. Add the eggs, one at a time, beating until light and foamy. Add the sugar, then the vanilla extract. Gently incorporate the flour mixture into the egg mixture. Place half of the batter into each of the prepared cake pans and bake 30 to 35 minutes (20-25 minutes for 8 inch pans) or until a toothpick inserted into the center of the cake has only loose crumbs attached. Transfer to a wire rack. After about 20 minutes, invert the cake layers on the rack to cool completely.

For the frosting: Place the egg white, sugar and water in the top of a double boiler or in a large bowl set over simmering water. With a hand-held mixer, beat on low speed for 7 minutes or until the mixture thickens and appears glossy. Add the coconut extract and beat to incorporate.

Assemble the cake, placing icing and coconut between each layer. Add coconut to the top and sides. Serve immediately (unless you want siding icing!) or store in the fridge until ready to serve.

In honor of National Bundt Day and Mary the Food Librarian’s Bundt-a-thon, I want to share with you my new favorite fall cake!

Meet the Applesauce Spice Bundt–a cake that is sure to be the star of my Thanksgiving table, and could be the star of yours too! Because it’s made with applesauce and not chunky pieces of apple, this bundt is a whole new twist on the fall apple cake. It’s less a traditional apple cake and more the moistest spice cake you’ve ever had. I made this for dessert when we met up with my friend (and she should be yours too if you haven’t checked her out…she’s one amazing cook!) and fellow blogger Wendi for dinner, and it was a nice accompaniment to her fantastic dinner.

So wonderful in fact, that we all went back for seconds. And you know when food bloggers go back for seconds, it must be good!

Good thing I only made the baby bundt for dinner and made the rest of the batter into a loaf for Noel to take to work–because otherwise I wouldn’t have been able to control myself!

Not only did I discover a new favorite cake in the process, but I also discovered the joy of making applesauce! Who knew it was so easy! Take a few apples past their prime (three apples is about 1 pound) add a quarter cup of water for each pound, and then let the apples simmer for 30 minutes. A quick whirl of the immersion blender later, and you’ve gone from apples past their prime to the best applesauce ever. Really.

Now on to that beautiful bundt footage!

Applesauce Spice Bundt
Adapted from Smitten Kitchen

The recipe below will make one full sized (12 cup) bundt. I used about half of the mix to fill a 6 cup bundt, then made a loaf of the rest of the batter. Make sure you spray your bundt pan well, and let the cake cool some before you flip it out, and you’ll have one beautiful cake!

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1 stick salted butter, softened
1 cup packed light brown sugar
1 teaspoon pure vanilla extract
2 large eggs
1 1/2 cups unsweetened applesauce

For glaze:
3 ounces cream cheese, softened
splash of vanilla extract
1/8 cup confectioners sugar
1/4 cup half and half
pinch allspice

Preheat oven to 350°F with rack in middle. Spray a bundt pan with baking spray with flour.

Whisk together flour, baking powder, baking soda, salt, and spices. Beat butter, brown sugar, and vanilla with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Add eggs one at a time, beating well after each addition, then beat in applesauce. At low speed, mix in flour mixture until just combined.

Spread batter evenly in pan and bake until golden-brown and a wooden pick inserted into center comes out clean, about 35 to 40 minutes. Cool in pan 15 minutes. Gently flip onto a cooling rack to cool completely.

To make glaze: Whip cream cheese, confectioners sugar, and vanilla in a stand mixer until fluffy. Slowly (1 tablespoon at a time) add half and half until the mixture is desired consistency (for me, this was so it would easily plop off a spoon, but wouldn’t be drippy). Add pinch of all spice. Spread on top of the cooled caked, and decorate with more allspice.

Oh I wish this bundt-a-thon came with smell-o-vision. Yumlish.

Did you know that Monday, November 15 is National Bundt Day?

Just like last year, Mary The Food Librarian is celebrating her love of big bundts with a month of bundts leading up to National Bundt Day. 30 is a lot of bundts (makes me think of Love Actually and the classic line “8 is a lot of legs, David”)! And Mary is making them all and doing other baking (like doing the dessert table for a friend’s wedding) which is frankly, AMAZING!

Just like last year, Mary is also hosting a bundt-a-thon where she asks us, the readers at home, to contribute with a bundt of our own. Last year I had a Cranberry Allspice Bundt. This year I have two bundts to share! Today it’s a very fussy BUT worth it Olive Oil Orange Bundt from the Baked Boys. And Monday–well Monday you’ll just have to come back to see what it is!

And if you have time today, whip up a bundt and join in the bundt-a-thon! Because we all like big bundts and we cannot lie! If you join in and let Mary know, she’ll send you a button!

Olive Oil Orange Bundt
Adapted from Baked Explorations: Classic American Desserts Reinvented

This is one FUSSY recipe. It’s good, but if you’re not a fan of separating eggs and then fluffing the white and the yolks it’s probably not for you. The results are wonderful, with a light crumb, but be warned before you start, this is not a dump and go cake. Maybe I’m just scarred because I made this on a weeknight and it cut into my Glee time.

Ingredients:

3 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large eggs, separated
2 cups granulated sugar
1 cup plain yogurt (I used 2% Greek yogurt)
3/4 cup good-quality extra-virgin olive oil
Freshly grated zest of 2 oranges
1 teaspoon vanilla paste, or 1 1/2 teaspoon vanilla extract (I used vanilla extract)
1/4 cup confectioners’ sugar, sifted, for dusting

Preheat the oven to 350 degrees F. Generously spray the inside of a 10-inch Bundt pan with nonstick cooking spray and flour.

In a large bowl, whisk together the flour, baking powder and salt. Set aside.

With a paddle attachment, beat the egg yolks until they are pale and light; slowly pour in the sugar until it is completely incorporated. Add the yogurt and olive oil and mix until thoroughly combined. Add the orange zest and vanilla, and mix until just incorporated.

Add the flour mixture to the wet ingredients in two parts, beating after each addition until just combined (about 10 seconds). Scrape down the bowl and beat again for 5 seconds.

In another large bowl, beat the egg whites until stiff peaks form. Scoop 1 cup of the egg whites into the batter. Use a rubber spatula to gently fold them in. After about 30 seconds of folding, add the remaining egg whites and gently fold until they are almost completely combined. Do not rush the folding process!

Pour the batter into pan and bake for 40-50 minutes until toothpick comes out clean. Transfer the pan to a wire rack to cool completely. Just before serving, dust with confectioners sugar.

Sing it with me now–

I like big bundts and I cannot lie…