John Myers
Ingredients for 1 servings:
- 5 eggs
- 250 g powdered sugar
- 2 packets of vanilla sugar
- ¼ liter of oil
- ¼ liter eggnog
- 125 g flour
- 125 g cornstarch
- 1 packet of baking powder
- 10 g margarine for the mold
- 2 tbsp breadcrumbs for the form
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Preheat the oven to 175°C (top/bottom heat). Beat the eggs with the powdered sugar and vanilla sugar until frothy. First add the oil and then the eggnog, stirring constantly. Put the flour in a bowl and mix with the cornstarch and baking powder. Stir the flour mixture into the egg mixture. Caution: The eggnog cake batter is very runny! Grease a 26cm diameter Bundt cake pan and sprinkle with breadcrumbs. Pour the runny batter into the pan. Place the cake in the hot oven and bake on the middle rack for about 60 minutes (don’t be surprised, the cake will rise quite a bit!). After the specified time, remove the cake from the oven and turn it out onto a wire rack. Turn the cake out of the pan and let it cool completely. Tip: If you store the eggnog cake securely wrapped in aluminum foil or in a Tupperware container, it will stay moist for several days.
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