She’s a librarian, lives in California and is one fantabulous baker. She also loves big bundts… as in the cakes…with the hole in the middle. Mary loves bundt cakes soooo much that for the last month she has baked one every day and celebrating each one on her blog, The Food Librarian, which if you have yet to check out you need to hurry up and do so. Today, on National Bundt Day, I am joining her with a bundt of my own to celebrate. (And yes, leave it up to food bloggers to celebrate random food holidays.)
Join the party and make this bundt for yourself. Doesn’t have to be today or tomorrow but promise me you’re going to make it, ok? The orange flavor here shines through this tasty cake. It’s so delicious that you’re going to want to enjoy it all day long – breakfast, afternoon tea or dinner.
Even after leaving mine in the oven a little long (which is why it’s a bit dark on the outside) it still tasted really good. If that doesn’t say “great cake” I don’t know what does.
Yield: 1 10-Inch Bundt Cake
- 3 cups all purpose flour;
- 1 tablespoon baking powder;
- ½ teaspoon salt;
- 4 large eggs, separated;
- 2 cups granulated sugar;
- 1 cup plain yogurt;
- ¾ cup good quality extra virgin olive oil;
- Freshly grated zest of 2 oranges;
- 1 ½ teaspoon vanilla extract;
- Confectioner’s sugar, for dusting.
- Preheat oven to 350 degrees. Generously spray the insides of your bundt pan with nonstick cooking spray.
- In a large bowl, whisk together flour, baking powder and salt and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the egg yolks until they are pale and light. Then slowly pour the sugar until it is completely incorporated. Add the yogurt, olive oil, orange zest and vanilla mix until thoroughly combined. Add the flour mixture to the wet ingredients in two parts until just combined. Scrape down the bowl after each addition.
- In another large bowl, beat the egg whites until stiff peaks form. Scoop about a cup of the egg whites into the batter and using a rubber spatula, gently take your time and fold the egg whites into the batter. After about 30 seconds of folding, add the remaining egg whites and continue to gently fold until they are almost completely combined.
- Pour the batter into the prepared bundt pan and bake for 40-50 minutes, rotating the pan halfway through the baking process. Bake until a sharp knife or toothpick inserted into the center comes out clean. Transfer to a rack to cool. Once cooled, turn out onto a rack and dust with confectioner’s sugar before serving.