A simple yet amazing vanilla Bundt cake. Buttery and full of rich vanilla flavour, topped with a smooth white chocolate glaze. Elegant on the Easter table, yet just as delicious with a glass of milk or a cup of tea.
Ingredients for the vanilla bundt cake:
- 225 g butter
- 1 cup caster sugar
- 4 large eggs
- 2 Tbsp vanilla extract or seeds of 1 vanilla pod
- 270 g plain flour
- 60 g potato starch
- 2 tsp baking powder
- 4 Tbsp milk
All ingredients should be at room temperature.
Cream the butter and sugar together in a bowl until pale and fluffy. Add the eggs one at a time, beating well after each addition (the batter may curdle slightly at this stage, but this will not affect the finished cake). Add the vanilla and mix to combine. Sift together the flour, potato starch and baking powder. Add to the batter alternately with the milk, mixing gently with a spatula until just combined.
Prepare a 2-litre Bundt tin: grease it with butter, dust lightly with flour and shake out the excess. Spoon the batter into the tin and level the top.
Bake at 160°C for 45–50 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool, then top with the white chocolate glaze.
Ingredients for the white chocolate glaze:
- 50 ml whipping cream
- seeds of 1/2 vanilla pod or 1/2 tsp vanilla powder
- 100 g white chocolate, chopped
Heat the whipping cream in a small saucepan over medium heat until it just begins to simmer. Remove from the heat, add the chopped chocolate and vanilla, and set aside for 2 minutes. Stir until smooth and glossy.
Allow the glaze to cool slightly before pouring it over the cake.
Enjoy!
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