This is a really popular cake. Easy to make with just a little time.
* FOR THE CAKE:
* 5-⅓ ounces, weight Cake Flour, Sifted
* 1-½ teaspoon Baking Powder
* 2-⅔ ounces, weight Butter
* 6 whole Eggs, Separated
* 7 ounces, weight Sugar
* 1 teaspoon Vanilla
* FOR THE SUGAR SYRUP:
* ½ cups Sugar
* ½ cups Water
For the cake:
Sift the flour and baking powder into a bowl three times. Set aside.
Melt the butter in a small pan over low heat. Once melted, remove from heat and let cool. Set aside.
Separate the egg whites and yolks. Beat egg whites until they become white and frothy. Add sugar little by little and continue beating until sugar dissolves.
Next add the egg yolks into the whites mixture and beat about 5 minutes. After that, add in the dry ingredients, melted butter, and vanilla. Mix well using a rubber spatula.
Pour the cake batter into a 9-inch bundt shaped cake pan that has been greased with butter and floured.
Preheat oven to 180 C degrees and bake the cake for 25 minutes.
The cake is ready when you can lightly press on it with your finger and it bounces back.
Remove the cake from the oven and let cool .
For the syrup, add sugar and water into a heavy-bottomed pan and heat over low heat to 105C degrees. Use a candy thermometer. The sugar should dissolve and the mixture should thicken to syrup consistency. Let cool.
Next place the cake on a serving plate and pour sugar syrup over the center of the cake. Let cool. Serve and enjoy.