Makes 8 to 10 slices
  • Vanilla bundt cake
    • Sugar 200 g
    • Eggs 4
    • Whipping cream 135 g
    • Salt 1 pinch
    • All-purpose flour 245 g
    • Baking powder 6 g
    • Butter 70 g
    • Sunflower oil 22 g
    • NOROHY vanilla powder 2 cuillères à café

    To bake a vanilla bundt cake:

    Preheat the oven to 285°F (150°C). Whisk the sugar and eggs in a bowl until they blanch.
    Add the cream, a pinch of salt, the flour and baking powder, then mix again.
    Finish off by mixing together the melted butter, oil and NOROHY vanilla powder until they are smooth.
    Pour the mixture into the generously greased and floured cake pan and bake for 40 minutes.
    Use a knife or skewer to check the sponge is ready. When you pull the utensil out, the blade should come out dry.
    Carefully turn out the sponge onto a wire rack as soon as it is out of the oven and leave it to cool before dusting it with confectioners’ sugar.

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