Viennese Style Gugelhupf

Preheat oven to 180 °C. Cream butter with 50 g sugar. Separate eggs into yolks and clear. Sift baking powder and flour. Add the yolks one by one to the butter-sugar mixture, then stir in the flour and enough milk to make the dough hard to pull off the wooden spoon. Beat the egg whites with the remaining sugar until stiff and fold into the mixture. Butter a cake pan and dust with flour. Pour in the batter and bake in the preheated oven for about 45 minutes. Turn off oven, open door and let cake cool for another 10 min. Turn out onto a wire rack and let cool. Put the powdered sugar in a sieve and sprinkle over the cake.

Preparation Tip:

You can also mix raisins into the mixture.

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