Magda's Cauldron

Is adding mayo to a cake one step too far? 🧐 I don’t think so. Hear me out.

In Poland, Easter is basically a mayonnaise festival. We put it on boiled eggs, in veggie salads, and yes, even in this traditional Bundt cake.

I know, it sounds a bit wild. But think about it: good mayo is just eggs, oil, and mustard, a tiny bit. This Bundt cake is super simple, so I hope I convince you to give it a try. Just whisk your eggs and sugar, fold in the mayo and add dry ingredients, and bake. When it comes out of the oven, there’s zero mayo flavor. Just a delicate, light cake. I’m using these mini molds today; they’re the perfect size for an Easter basket. If you want to bake it in a normal Bundt mold, double the recipe.

Mini Mayonnaise Bundt Cakes (Babka Majonezowa) (babka majonezowa)

• Servings: 12 mini bundt cakes
• Prep Time: 15 minutes
• Cook Time: 20-25 min
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A delicate, light traditional Polish Bundt cake

If you want to make a full-size Bundt cake, simply double all ingredients and increase baking time to 40-45 minutes.

Cake

• 2 eggs (room temperature)
• 75 g granulated sugar
• 40 g all-purpose flour
• 45 g potato starch
• 75 g mayonnaise
• 1 tsp bakign powder

Glaze

• 100g (1 cup) icing sugar
1-2 Tsbp lemon juice

Cake

1. Sift the all-purpose flour, potato starch, and baking powder into a bowl and set aside.
2. In a separate large bowl, whisk the eggs and sugar for about 5-7 minutes until light, pale, and fluffy.
3. Using a spatula, gently fold in the mayonnaise and the sifted dry ingredients. Mix until just combined. Do not overmix, or the cake will lose its lightness.
4. Lightly grease your mini Bundt moulds and pour the batter in, filling about 3/4 of the way.
5. Bake at 170°C (340°F) for 20-25 minutes, or until a toothpick inserted comes out clean.
6. Let the cakes cool in the pan for 5 minutes before removing them to a wire rack.

Glaze

1. Whisk the icing sugar with lemon juice until smooth and thick.
2. Drizzle over the cakes once they have cooled slightly.

Recipe adopted from Ania gotuje