The Best Gugelhupf Recipe Ever

Preheat the oven to 180 degrees Celsius (not explicitly stated but implied).

Prepare a large Gugelhupf tin by greasing it and dusting it with flour.

In a mixing bowl, combine 270 grams of butter, the rind of a lemon, and 210 grams of icing sugar. Mix for about 10 minutes until creamy.

Add 10 egg yolks to the butter mixture, one by one, mixing until well combined.

Gradually add 260 grams of plain flour to the mixture, mixing bit by bit.

In a separate bowl, combine 10 egg whites and 210 grams of caster sugar. Mix until you achieve a light, fluffy meringue-like consistency, about 5 minutes.

Mix 40 grams of cocoa powder with 40 to 70 milliliters of rum until smooth.

Fold in 2 tablespoons of the egg white mixture into the cocoa and rum mixture.

Divide the white cake mixture in half and mix half into the cocoa mixture. Then add another 2 tablespoons of the egg whites to each mixture and fold them in carefully.

Grease the Gugelhupf tin again and pour in the white cake mixture first, followed by the cocoa mixture. Create a marbled effect by swirling a knife through the batter.

Bake in the oven for 50 minutes to 1 hour, checking with a skewer to ensure it comes out clean.

Once baked, remove the cake from the oven and let it cool in the tin before transferring it to a cooling rack.

Once cooled, dust the cake with icing sugar.

Equipment Needed

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