Light vanilla bundt cake

Ingredients for 1 servings:

• 350 g flour (wheat flour)
• 50 g cornstarch
• 1 packet of baking powder
• 200 g sugar
• 2 packets of vanilla sugar (Bourbon)
• 250 g butter or margarine, soft
• 5 eggs (size M)
• 50 ml milk
• some powdered sugar for dusting

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

First, preheat the oven. Grease and flour a 22 cm bundt cake tin. Mix the flour, cornstarch, and baking powder and sift into a mixing bowl. Add the remaining ingredients and mix everything with a hand mixer (whisk) briefly on the lowest setting, then on the highest setting for 2 minutes until you have a smooth batter. Smooth the batter in the bundt cake tin. Place the tin on the oven rack and bake for about 45-55 minutes using conventional heat at about 175°C (preheated), fan oven at about 160°C (preheated), or gas mark 2-3 (preheated). Let the cake cool in the tin on a wire rack for 10 minutes, then remove it, turn it out onto a wire rack lined with baking paper, and let it cool. Dust the bundt cake with powdered sugar and serve.