My head hurts every time I want to say the word ‘Kugelhopf’ my tongue gets twisted and it just never comes out properly! So it is ‘Koo-gul-hoff’ or ‘Goo-gul-hoff’? Sighh I give up So as you can see from the photo, this is a Kulgelhof cake, it’s very similar to a Bundt cake with a hollow centre. But the main difference is Kulgelhofs are traditionally yeast-based fruit cakes, that originated from Europe.
I’m sure you guys know I love baking and my cake tin collection has slowly grown with my addiction to bake ~ But somehow I never got a Kulgelhof tin. I’ve always wanted one though, it’s so pretty and I love the intricate detail And its like a little birdie told Kitchenware Superstore and they granted my wish and offered that I could try any cake tin I would like and could also give two away as a gift to my Readers! YAY!
After receiving my Kulgelhopf tin, I started to panic hahaha I had no idea what I was going to make. I have a fear of yeast and believe all yeast products I make will fail…so I decided to make a cake using the tin instead. It took me forever to decide on a recipe and finally settled on Shaina’s blog ‘Food For My Family’. It’s actually a recipe from her Serbian grandma who has been making it for as long as she can remember. I wanted to make it exactly the same way as Shaina’s grandma, but I ran out of sultanas so substituted chocolate chips instead and thankfully it still turned out alright.
This isn’t a hard cake to make but does take some time and effort . It’s quite dense and moist, with a harder crust. Mr Bao didn’t like it when I first served him a slice boo! But my other friends Yue, Jing Yi, Hong, Alex and Candice all liked it! So clearly 5 against 1
Recipe – Chocolate Chip Kulgelhopf adapted from Food For My Family
Yield - 9 inch Kulgelhopf cake approximately 15 thin slices.
6 eggs, separated
1/8 teaspoon cream of tartar
220g butter, softened
Pinch of salt
338g caster sugar
225g plain flour
2 teaspoons baking powder
3 tablespoons thickened cream (whipping cream)
2 teaspoons vanilla extract/paste
½ cup chocolate chips
1) Preheat oven to 170°C (325º F). Generously grease and flour an 8-inch kugelhopf pan.
2) Using an electric stand mixer or handheld mixer beat butter and salt together. Add caster sugar and beat until creamy and light in colour.
3) Turn mixer to a medium speed and add one egg yolk at a time until all 6 yolks is well combined.
4) Sift together the flour and the baking powder in a separate bowl. In another bowl, whisk the thickened cream and vanilla extra together.
5) Turn mixer to low speed. Add approximately ½ cup of flour and allow it to be incorporated. Follow this by 1 tablespoon of the cream and vanilla mixture. Continue alternating until both flour and cream vanilla mixture is are gone. Do not over beat stop when mixed.
6) In a separate bowl, using the whisk attachment beat egg whites and cream of tartar until stiff. Slowly fold the egg whites into the cake batter. Do not over mix.
7) Spoon a thin layer of batter into the very bottom of the kugelhopf pan. Add chocolate chips and gently mix into the batter and pour into tin.
8) Bake for 70 minutes, check at 60mins to see if it is cooked. Leave to cool on rack for 5 to 7 minutes before turning it over onto a plate. Wait until it is cool and sprinkle with icing sugar.
- It is important to grease and flour pan to avoid it from sticking
- Do not over beat mix as it will make the cake tough
- Spreading a thin layer of batter at the bottom of the kugelhopf pan will stop the chocolate chips from sticking to the pan
- Can substitute chocolate chips with raisins, sultanas or any dry fruit
Now to win your own Baker’s Secret Kulgelhopf pan, simply enter the competition below! Happy Baking
To enter this giveaway:
- Leave a comment and tell me what cake will you make with this Kulgelhopf pan?
- For more entries please ‘Like’ me on Facebook and Follow me on Twitter ~ If you’ve already done that please let me now! Thank you!
- Giveaway ends on the 23rd June (Sunday)
- You may reenter daily, one entry a day
- Winners will be chosen by random.org and announced on this blog and notified via email on the 24th June (Monday)
- Open only to all Australian residents (Sorry International Readers!)
Congratulations Peita and Ms I-Hua you are the winners of this giveaway! So happy we will all be able to make pretty Kulgelhopf cakes now! Happy Baking