Dutch Eggnog Bundt Cake with Powdered Sugar
- For the cake
- 5 eggs
- 175 grams powdered sugar
- 2 packets Vanilla sugar
- 1 pinch salt
- 250 milliliters Advocaat (or eggnog)
- 250 milliliters vegetable oil
- 150 grams cornstarch
- 100 grams Pastry flour
- 1 packet Baking powder
Preheat the oven to 160°C (approximately 325°F) convection.
In a mixing bowl, whip the eggs, powdered sugar, vanilla sugar and salt until thick and frothy. Gradually whisk in the Advocaat (or eggnog) and oil then whip for 2 minutes.
Combine the flour, cornstarch and baking powder, sift over the egg mixture then carefully whisk in.
Butter the bundt pan and fill with batter. Bake for about 60 minutes. Remove from the oven, let cool slightly then invert onto a wire rack to cool completely. Serve dusted with powdered sugar.