Ant cake

Ingredients for 1 servings:

• 300 g wheat flour type 405 or type 550
• 150 g sugar
• 1 pack of cream of tartar baking powder
• 1 packet of vanilla sugar
• 1 pinch of salt
• 100 g margarine
• 2 tbsp lemon juice
• 2 tbsp rum
• 200 ml milk (alternatively soy milk, oat milk, rice milk)
• 100 g chocolate sprinkles, approx.
• Fat and breadcrumbs for the form

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 55 minutes; Total time approx. 1 hour 15 minutes

fluffy sponge cake with a light, tender crust – without egg

Preheat oven to 160°C (fan/convection oven). Grease a loaf pan and dust with breadcrumbs. Melt margarine in a small saucepan and let cool slightly. Combine flour, baking powder, salt, sugar, and vanilla sugar in a bowl and mix. Gradually stir the melted, cooled margarine, lemon juice, and milk or the oat milk (mixed with rum) into the flour mixture using a hand mixer. Fold in the chocolate sprinkles. The batter should fall off a spoon in a runny manner. Pour the batter into the prepared cake pan and smooth the surface. Bake on the middle rack of the oven for about 55 minutes. Do the skewer test. Remove cake from the oven and let cool in the pan. Carefully turn out onto a wire rack and let cool. I use cream of tartar baking powder because it has no aftertaste.