Old Vienna Marbled Gugelhupf Food

MARBLED GUGELHUPF

Steps:

• 1. Preheat oven to 350F. Coat an 8 cup gugelhupf pan with nonstick cooking spray. (or use bundt pan)
• 2. Beat egg whites in a medium bowl until soft peaks form. Set aside.
• 3. In a larger bowl, with electric mixer, beat the sugar, butter, vanilla and egg yolks until smooth a creamy.
• 4. Sift flour, baking powder and salt together and add half to egg yolk mixture, along with half the milk. Mix until combined and add remaining flour and milk, mixing again.
• 5. Fold in egg whites until combined.
• 6. Spoon half the batter into prepared pan. Mix cocoa and 2 tbls. milk until smooth. Add to remaining batter and mix until blended.
• 7. Spoon into pan and using a knife, swirl white and chocolate batter together until marbeled.
• 8. Bake 50-60 minutes, or until a wooden skewer inserted in center comes out clean. Remove from oven and turn pan onto wire rack to cool. Cake should release.
• 9. Dust with powdered sugar to serve.

OLD VIENNA MARBLED GUGELHUPF

Steps:

• Preheat the oven to 325 degrees. Butter and flour a 10-cup fluted cake pan.
• In a large bowl, using an electric mixer, beat the egg yolks with the sugar, lemon zest and rum until pale yellow and creamy.
• Sift flour with baking powder and slowly stir into the egg yolk mixture alternately with the cream.
• In a clean bowl, beat the egg whites until they form stiff peaks. Gently fold into the batter. Spoon half of the batter into another bowl.
• In a small bowl, mix the cocoa powder with the water to form a paste and gently stir into half of the batter.
• Spoon about two-thirds of the plain batter into the prepared pan. Add all of the chocolate batter and then the remaining plain. Do not worry about mixing them; a pattern will form during the baking process.
• Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Invert onto a cake plate and let stand for several hours. Dust with confectioners' sugar when cool. Serve each slice with a dollop of softly whipped cream.

MARBLED GUGELHUPF

Steps:

• Preheat the oven to 180°C (approximately 350°F). Brush a gugelhopf pan with margarine and sprinkle with breadcrumbs.
• In the bowl of an electric mixer, beat the margarine with the sugar, vanilla sugar, saffron, lemon zest and lemon juice until light and fluffy. Gradually add the rice milk and 175 ml (approximately 3/4 cup) of water. Mix the flour with the cornstarch and the baking powder and fold into the batter. Spoon about 1/3 of the batter into a bowl and stir in the cocoa and 2-3 tablespoons of sparkling water. Spoon the light dough into the pan and top with the chocolate batter. With a fork or chopsticks swirl the chocolate batter into the light batter to create a pretty marble pattern. Bake on the middle rack of the oven until a toothpick inserted near the center of the cake comes out clean, about 1 hour.
• Invert the finished cake onto a wire rack and let cool.
• Serve dusted with powdered sugar.

GUGELHUPF

Steps:

• Combine butter and confectioners' sugar in a bowl and beat well with an electric mixer until creamy. Set aside for 10 minutes.
• Preheat the oven to 370 degrees F (180 degrees C). Grease a gugelhupf pan (or Bundt® pan) with butter and dust with flour.
• Beat 1 egg in a cup and add to the butter-sugar mixture; beat until well combined. Repeat with remaining 2 eggs. Add egg yolks, lemon zest, and vanilla sugar; beat well. Fold in raisins.
• Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add white sugar, continuing to beat until stiff peaks form. Carefully fold egg whites into the batter. Fold in sifted flour in batches. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Remove from oven and turn out onto a cake platter. Allow to cool completely and dust with confectioners' sugar.