Introduction
This 15-minute cake is light, fluffy and on the table in no time.
A recipe that has been passed down in the family for generations – simple, yet so delicious that you will fall in love with it!
The secret? Quick preparation with a few basic ingredients you always have at home.
Ingredients (for 1 cake tin of approx. 24 cm)
3 egg
150g sugar
150 g mel
1 bag of baking powder (10 g)
100 ml milk
80 ml oil (sunflower or rapeseed oil)
1 teaspoon vanilla extract
Optional:zest of 1 lemon or orange
Icing sugar or glaze for finishing
Preparation
see continuation on next page
Preparation
Preheat the oven to 180 °C.
Beat the eggs with the sugar until light and white.
Add milk, oil and vanilla and mix together.
Sift in the flour and baking powder and fold in gently until a smooth batter is formed.
Pour the batter into a greased and floured cake pan.
Bake for 12–15 minutes, or until the cake is golden brown and a skewer comes out clean.
Let cool briefly,sprinkle with powdered sugar or glaze.
Serving and storage tips
Serve the cake lukewarm or chilled, with a cup of coffee or tea.
Leftovers can be stored for 2–3 days in an airtight container or frozen in slices.
Variations
Chocolate version: replace 30 g of flour with cocoa powder.
Fruity: add pieces of apple, pear or berries to the batter.
Luxury: serve with whipped cream or a layer of lemon cream.
Conclusion
This 15-minute cake is proof that you can make something delicious in no time with just a fewsimple ingredients.
A famous family recipe that’s always a hit – and one you’ll fall in love with after just one bite!
Introduction
This 15-minute cake is light, fluffy and on the table in no time.
A recipe that has been passed down in the family for generations – simple, yet so delicious that you will fall in love with it!
The secret? Quick preparation with a few basic ingredients you always have at home.
Ingredients (for 1 cake tin of approx. 24 cm)
3 egg
150g sugar
150 g mel
1 bag of baking powder (10 g)
100 ml milk
80 ml oil (sunflower or rapeseed oil)
1 teaspoon vanilla extract
Optional:zest of 1 lemon or orange
Icing sugar or glaze for finishing
Preparation
see continuation on next page
Preparation
Preheat the oven to 180 °C.
Beat the eggs with the sugar until light and white.
Add milk, oil and vanilla and mix together.
Sift in the flour and baking powder and fold in gently until a smooth batter is formed.
Pour the batter into a greased and floured cake pan.
Bake for 12–15 minutes, or until the cake is golden brown and a skewer comes out clean.
Let cool briefly,sprinkle with powdered sugar or glaze.
Serving and storage tips
Serve the cake lukewarm or chilled, with a cup of coffee or tea.
Leftovers can be stored for 2–3 days in an airtight container or frozen in slices.
Variations
Chocolate version: replace 30 g of flour with cocoa powder.
Fruity: add pieces of apple, pear or berries to the batter.
Luxury: serve with whipped cream or a layer of lemon cream.
Conclusion
This 15-minute cake is proof that you can make something delicious in no time with just a fewsimple ingredients.
A famous family recipe that’s always a hit – and one you’ll fall in love with after just one bite!
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