A delicious light cake that is simple to make.
Nice and fresh too.
This recipe is for 32 pieces and is baked in a roasting tin (38×26 cm).
Ingredients:
3 eggs
185 Gr fine sugar
8 Gr vanilla sugar (1 bag)
1/4 tsp salt
145 ml sunflower oil
125 ml yoghurt
1 orange (zest and juice)
1 tsp orange blossom extract (optional)
16 G baking powder
190 Gr flour
Lemon curd to cover the cake
Powdered sugar
Preparation:
Preheat the oven to 145°C (convection oven)
Line the roasting pan with baking paper.
Place the eggs, sugar, vanilla sugar and salt in a mixing bowl and beat until very fluffy. It should be really light yellow in color.
Set the mixer to a low setting.
Mix the sunflower oil and yoghurt in another bowl and add it to the egg mixture while whisking.
Add the orange juice and zest and, if necessary, the orange blossom extract.
Mix in the flour and baking powder.
Pour the batter into the roasting pan, level it, and place it in the oven.
Bake this for about 25 minutes.
Remove the roasting pan from the oven and let it cool completely for 5 minutes. Then remove the cake from the baking tin and let it cool completely on a rack.
Spread the lemon curd nicely over the cake and sprinkle lightly with icing sugar.
Cut it into 32 pieces.
Enjoy your meal.
