Grandma's moist tangerine cake

Ingredients for 6 servings:

• 4 eggs, separated
• 400 g flour, sifted or instant flour
• 250 g butter
• 250 g sugar
• 1 cup of cream
• 1 packet of baking powder
• 1 pack of vanilla flavor, liquid
• 4 can/n mandarin oranges, drained, collect the juice
• Fat for the mold

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

Simple sponge cake with lots of juicy mandarins

Measure out all the ingredients and set them aside. Melt the butter and let it cool, then add it to a mixing bowl. Add the egg yolks, sugar, baking powder, and flavoring and beat for 3 minutes until fluffy. Gradually fold in the flour. Whip the cream and egg whites one at a time until stiff peaks form and carefully fold them into the batter. Grease a springform pan and preheat the oven to 160°C (fan oven). Pour the finished batter into the pan. Arrange the drained mandarins in the center of the mixture, leaving a small edge around the outside. Now put it in the oven and bake slowly for 45 minutes. Pierce briefly to check that the cake is cooked through. Remove from the oven and let it cool for a good 20 minutes. Then pour half of the juice over the cake. This will seem a bit large at first, but that’s how it should be. The cake should then rest in the springform pan for another hour; it tastes best overnight. Then put it in the fridge.