Summary

Ingredients

• 125 g flour
• 125 g cornstarch
• 4 teaspoon, heaped baking powder
• 250 g powdered suar, sifted
• 2 packs vanilla sugar
• 5 egg (s)
• 250 ml oil
• 250 ml egg liqueur
• Fat for the shape
• Flour for the mold

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Instructions

1. Mix the flour with cornstarch and baking powder, sieve into a sealable bowl (3 liters), mix with powdered sugar and vanilla sugar. Add eggs, oil and eggnog. Close the bowl tightly with the lid.
2. Shake vigorously several times (15-30 seconds in total) so that all ingredients are well mixed. Stir everything carefully with a whisk or mixing spoon so that the dry ingredients from the edge are mixed in.
3. Pour the dough into a bundt pan (diameter 22 cm, greased, floured). Put the dish on the wire rack in the oven:
4. Top / bottom heat: around 180 ° C (preheated), hot air: around 160 ° C (not preheated), gas: around level 2-3 (not preheated) Baking time: around 60 minutes
5. Let the cake stand in the tin for about 10 minutes, turn it out onto a wire rack and let it cool.