White Chocolate Bundt Cake

Instructions

1. 1

   Preheat your oven to 180°C (350°F). Grease a 20cm bundt tin and line the bottom with parchment paper.

   Tip: Use a non-stick bundt tin for easy release.

2. 2

   In a medium bowl, whisk together flour, sugar, baking powder, and salt.

   Tip: Sift the dry ingredients for an even texture.

3. 3

   In a large bowl, whisk together butter, eggs, and vanilla extract.

   Tip: Use room temperature ingredients for a lighter texture.

4. 4

   Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.

   Tip: Don't overmix the batter.

5. 5

   Melt the white chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

6. 6

   Fold the melted white chocolate into the cake batter until well combined.

   Tip: Be gentle to avoid deflating the batter.

7. 7

   Pour the batter into the prepared bundt tin and smooth the top.

   Tip: Don't overfill the tin.

8. 8

   Bake for 40 minutes or until a toothpick inserted into the center comes out clean.

   Tip: Let the cake cool in the tin for 10 minutes before transferring to a wire rack.

9. 9

   While the cake is still warm, drizzle with confectioners' sugar glaze.

   Tip: Let the glaze set before serving.

10. 10

    Serve warm and dust with confectioners' sugar.

    Tip: Enjoy with a cup of coffee or tea.