Light rhubarb cake made from a sponge cake in a Gugelhupf

Instructions

1. Cut 200 g of peeled rhubarb stalks into small pieces.
2. Mix with 3 tablespoons of sugar.
3. Let stand for 1 hour.
4. Separate the egg whites from the yolks.
5. Add half the sugar and vanilla sugar to the yolks and mix to a creamy consistency.
6. Add a pinch of salt and a few drops of lemon juice to the egg whites and beat with a hand mixer until stiff.
7. Gradually add the remaining sugar.
8. Add the egg yolks and whisk briefly.
9. Flour Sieve and add to the egg mixture.
10. Using a spoon or spatula, carefully mix the flour with the eggs from the bottom up until you get a smooth dough.
11. Pour off the resulting juice from the rhubarb (preferably through a metal sieve). Leave the juice to soak the cake.
12. Sprinkle the rhubarb pieces with flour and add to the dough. Stir carefully.
13. Pour the dough into the greased baking tin and spread evenly.
14. Bake the cake in the preheated oven at 160°C for 20-30 minutes.
15. Switch off the oven and leave the ring cake in it to rest for about 10 minutes.
16. Take the cake out of the oven and let it cool down on a wire rack.
17. Prick the cooled Bundt cake with a toothpick.
18. Mix the rhubarb juice with boiled water about 1:1.
19. Soak the cake with it.
20. Soak for 1 hour .
21. Just before serving, the rhubarb cake can be sprinkled with powdered sugar.