Eggnog cake

Ingredients for 1 servings:

• 5 eggs
• 250 g powdered sugar
• 1 packet of vanilla sugar
• 1 packet of baking powder
• 250 g potato flour
• 2 tbsp wheat flour
• 1 cup eggnog (small cup)
• 1 cup oil (sunflower oil, small cup)
• Oil for the mold

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

light sponge cake

Beat the eggs, powdered sugar, and vanilla sugar for about 10 minutes until frothy. Then, in a separate bowl, combine the potato flour, plain flour, and baking powder. Add about half of this mixture (exact measurements aren’t necessary) to the egg mixture, spoonful by spoonful, while whisking. First, add the egg liqueur, then the rest of the mixture, spoonful by spoonful. Finally, add the oil and whisk for another 2 minutes. Don’t worry, the batter should be quite runny! Pour the batter into an oiled springform pan (use the one with the hole in the middle). Bake in a preheated oven at 160°C (convection oven) for about 45 minutes.