Easy Recipes
Easiest Cake in 5 Minutes
Ingredients
Method
Preparation
- Preheat your oven to 180°C (356°F). Grease a 22 cm (8.6 inch) springform pan with butter and set aside.
- In a large mixing bowl, crack the eggs. Add a pinch of salt, vanilla sugar (or extract), and granulated sugar. Beat with an electric mixer for 2-3 minutes until the mixture is creamy and light in color.
- Pour in the sunflower oil and milk, mixing well until combined.
- Gradually add the flour in two parts, using the mixer on low speed to avoid flour clouds, until a smooth batter forms.
- Carefully mix in the baking powder, orange zest, orange juice, and shredded coconut. Combine until everything is just incorporated, being mindful not to over-mix.
- Pour the batter into the prepared springform pan and smooth the top using a spatula.
Baking
- Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Keep an eye on it towards the end of the baking time to avoid overcooking.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Once cooled, spread a layer of orange marmalade over the top and sprinkle with coconut flakes before slicing and serving.
Notes
Ensure eggs are at room temperature for maximum fluffiness. Overbeating the batter at the end can make the cake tough; mix just until combined. A lighter touch while pouring in the flour helps maintain the airy texture. Keep any leftover cake tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to 3 days.