Kugelhupf or German Coffee Cake

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (9)
Instructions (7)
  1. Beat the butter to a cream, and slowly add to it, beating continually, the dried and sifted flour and cornflour.
  2. When thoroughly mixed, add the sugar, the yeast dissolved in a very little warm water and the well beaten yolks.
  3. Mix well and add the floured sultanas and seven whites, whisked to a stiff froth.
  4. Butter a large tin, with a tube in the centre, put the mixture in it, and set it in a warm place to rise for two hours.
  5. Bake in a moderate oven from one and a quarter to one and a half hours.
  6. Take out of the tin at once and stand upon a hair sieve to cool.
  7. Sift over with powdered sugar.
Original Text
Kugelhupf or German Coffee Cake 6 ozs. butter 9 ozs. flour 1¹⁄₂ ozs. cornflour 1¹⁄₂ ozs. powdered sugar 1 oz. German yeast 9 eggs 2 ozs. sultanas Beat the butter to a cream, and slowly add to it, beating continually, the dried and sifted flour and cornflour. When thoroughly mixed, add the sugar, the yeast dissolved in a very little warm water and the well beaten yolks. Mix well and add the floured sultanas and seven whites, whisked to a stiff froth. Butter a large tin,[Pg 81] with a tube in the centre, put the mixture in it, and set it in a warm place to rise for two hours. Bake in a moderate oven from one and a quarter to one and a half hours. Take out of the tin at once and stand upon a hair sieve to cool. Sift over with powdered sugar.
Notes
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