This cake is perfect for "emergency occasions" very easy to prepare but extremely tasty and delicious. If you like vanilla flavors you definitely have to try this one! The texture is light and fluffy and the vanilla flavor makes the cake just irresistible!
- 4 eggs
- 1 cup of sugar ( 200g)
- 1 package of vanilla sugar (16g)
- 150 g of butter
- 2 instant vanilla puddings 40 g each
- 3 drops of vanilla essence
- 2 teaspoons of baking powder
- 100g of natural yogurt
- 160 g flour
- Optional - desiccated coconut or chopper almonds.
Preheat your oven to 175ºC and prepare a teacake mould 8cm x 27cm. Beat the yolks and the sugars together either in the food processor or in a bowl with a whisk, until pale. Add the butter, yogurt, flour, instant puddings and baking powder and whisk until combined.
In a separate bowl whisk the egg whites with a pinch of salt until they form soft white foam peaks*. Now take your vanilla mixture and start adding the white foam, fold together carefully – without beating the bubbles out of the egg white completely. The egg whites will give the cake this nice fluffy texture. If you like you can sprinkle the desiccated coconut or almonds over the cake. Pour the mixture into the cake tin and bake in the preheated oven for around 45 minutes until there is a little gold color on the top of the cake. You can check to see that it's ready by sticking a cocktail stick into the centre of the cake. It should come out clean and not sticky, if it is still sticky just leave it in the oven for 5-10 minutes more.
* Tip: You will get a perfect egg white foam by adding, just before whisking, to the egg whites a pinch of salt ;-)