For the egg liqueur cake, first preheat oven to 180 °C. Beat egg whites until stiff and set aside. In a bowl, beat egg yolks, sugar and vanilla sugar until foamy.
Stir oil and eggnog alternately into batter. Fold in egg whites. Mix flour, cornflour and baking powder and sift into the batter. Pour into a bundt pan and bake for about 45 minutes.
It is best to keep an eye on the dough and test with a chopstick to see if it is cooked through. Let cool well.
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