Eggnog or Baileys Gugelhupf

Ingredients for 1 servings:

• 5 eggs
• 250 g icing sugar or
• 210 g icing sugar made from fructose
• 1 packet of vanilla sugar
• 250 ml oil (e.g. sunflower or germ oil)
• 250 g flour
• 1 packet of baking powder
• 380 ml eggnog or Baileys or other cream liqueur
• Fat for the mold

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

super light and moist sponge cake

Whisk the eggs until frothy, add the powdered sugar, and beat until the mixture thickens. Add the vanilla sugar, slowly add the oil, and continue beating on low speed. Add the flour mixed with the baking powder. Finally, pour in the egg liqueur and stir briefly again, thoroughly. Pour the batter into a greased large bundt cake pan and bake in a preheated oven at 190°C (fan oven) for about 45 minutes. If using fruit powdered sugar, bake at 170°C for about 50 minutes. The batter is relatively thin. No additional flour is needed. The cake will be very light and moist even after several days!