Eggnog cake (Schüttelkuchen)

Ingredients for 1 servings:

• 125 g flour
• 125 g cornstarch
• 4 tsp, heaped baking powder
• 250 g powdered sugar, sifted
• 2 packets of vanilla sugar
• 5 eggs
• 250 ml oil
• 250 ml egg liqueur
• Butter and flour for the mold

Instructions

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

very juicy – without butter

Mix the flour, cornstarch, and baking powder. Sift into a 3-liter (3-liter) sealable bowl, then mix with the powdered sugar and vanilla sugar. Add the eggs, oil, and egg liqueur. Cover the bowl tightly. Shake vigorously several times (15-30 seconds in total) to ensure all ingredients are well blended. Stir everything thoroughly with a whisk or spoon to ensure that the dry ingredients around the edges are incorporated. Pour the batter into a 22-cm (8-inch) diameter bundt cake pan, greased and floured. Place the pan on a rack in the oven. Conventional oven: approx. 180°C (preheated), fan oven: approx. 160°C (not preheated), gas mark 2-3 (not preheated). Baking time: approx. 60 minutes. Leave the cake in the pan for about 10 minutes, then turn it out onto a wire rack and allow to cool.