Sometimes what makes a good cake is not its complexity or how « instagrammable » it can be. This cake has been made for generations in my family but I’ve only tried to bake it myself just now. I’ve been astonished by its simplicity and so I’ve decided to add a handful of almonds on top to make it a bit more sophisticated.
There hasn’t been a lot of recipes lately on the blog so I hope you’ll enjoy trying this one out!
- 5 large eggs (make it 6 if you only have regular eggs)
- 300g flour
- (2x) 120g sugar
- 12cl of orange juice
- 10cl sunflower oil
- 2 packets (11g each) of vanilla sugar
- 1 packet of baking powder
- In a large bowl, mix the egg yolks with the first 120g of sugar. The mixture should be light & creamy and take a very pale shade.
- Add in the oil, orange juice and vanilla sugar. Blend well.
- Pour the flour and the baking powder over your mixture, combine.
- In a second bowl, beat the egg whites until stiff. When they’re almost done, add in the other 120g of sugar progressively.
- With a spatula, incorporate the egg whites into the first bowl little by little. They should be gently treated in order for them to not « break ». The whites are correctly incorporated when the mixture is airy, homogeneous and you can’t see a single stroke of white.
- Preheat your oven at 180°C.
- Pour your mixture into a buttered baking pan. The cake is supposed to raise while in the oven so beware to not overfill it.
- Sprinkle with flaked almonds if you wish and cook for 25-30 minutes.