This is the easiest and fastest cake I’ve ever made; suffice it to say that since I discovered it, a month ago, I make this simple cake more or less once a week, to eat at breakfast every day.
The recipe comes from Sandra, Manuel’s “foster mother”. Sandra has revealed to us the secret of her “cake 4… 3… 2… 1 …” and we, who happen to love it, will now pass it on to you. Besides, this cake is so good that it would be a shame not to share it.
Sandra’s cake recipe amounts, which are abundant but easy to remember, are
- 4 eggs
- 2 and 1/2 cups of 00 flour + 1/2 glass of potato starch
- 2 cups of sugar
- 1/2 glass of seed oil + 1/2 glass of milk
- 1 tablespoon of baking powder
- 1/2 teaspoon of vanilla extract*
In a large bowl, mix all the ingredients with an electric mixer: first work the eggs and sugar for a few seconds, then add the flour, the starch, the yeast, the oil, the milk, and the vanilla, always stirring the batter well.
Transfer the mixture into a baking pan covered with parchment paper: you can use a large, lasagna type pan, or two plumcake sized pans, as long as the pan selected is high enough to accommodate the cake, which will rise abundantly in the oven.
Bake in a 180°C preheated oven, and bake the cake until the top is well done, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool at room temperature before serving; it keeps well wrapped in foil for even a week.
P.S. If you want to make it parve, that is to say without milk, this cake, you can easily replace milk with orange juice, or Fanta.
* You can replace the vanilla extract with almond extract, rose water, orange flower water, citrus peel, or any other flavoring that you like