Vanilla Bundt Cake for World Baking Day
Fuss Free Flavours
Fuss Free Flavours
  • Rate this recipe!
  • Your rating
Overall rating 5 1 ratings


  • 4 egg batter. I almost always use Stork in my own baking, I find very little flavour difference, it features in all of Mary Berry’s recipes – if it is good enough for her it certainly is good enough for me, and at half the price of butter it makes financial sense.



Log in or Register to write a comment.