Yellow Bundt Cake

INGREDIENTS

 * 2 ¼ cups (215 g) unbleached all-purpose flour
 * 2 tsp baking powder
 * ¼ tsp baking soda
 * ¼ tsp salt
 * 3 eggs, yolks and whites separated
 * 1 ½ cups (315 g) sugar
 * ¾ cup (170 g) unsalted butter, softened
 * 1 tsp vanilla extract
 * 1 cup (250 ml) buttermilk

PREPARATION

 * 1) With the rack in the middle position, preheat the oven to 350°F (180°C). Generously butter and flour a 10 to 12-cup (2.5-3 litre) Bundt pan.
 * 2) In a bowl, combine the flour, baking powder, baking soda and salt. Set aside.
 * 3) In another bowl, beat the egg whites at high speed with an electric mixer until frothy. While beating, gradually add ½ cup (105 g) of the sugar. Beat until soft peaks form. Set the meringue aside.
 * 4) In a third bowl, cream the butter, the remaining sugar (1 cup/210 g) and the vanilla with an electric mixer until light and fluffy, about 2 minutes. Add the egg yolks and beat until smooth. At low speed, add the dry ingredients alternately with the buttermilk, beating just until just smooth.
 * 5) With a spatula, stir about a quarter of the meringue into the batter. Gently fold in the remaining meringue. Spread the batter into the pan.
 * 6) Bake for 45 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool for 15 minutes. Unmould and let cool completely on a wire rack.