8 to 12servings
By Rick Rodgers
Gugelhupf is a versatile Viennese specialty that can be made by many methods in different sizes and flavors. The original version is a sweet yeast dough, but when baking powder became available, some (but not all) cooks embraced the new, easy-to-use leavening. This classic version uses yeast, but it is more of a beaten batter than a kneaded dough, and it makes a very moist and rich cake, perfect for an afternoon Jause. The egg whites give this dough a lovely light texture.