Full Recipe
Ingredients:
- 3 medium eggs: These will provide structure and moisture to the cake.
- 8 g vanilla sugar (or 1 sachet of vanillin): Adds a lovely vanilla aroma and flavor.
- Pinch of salt: Enhances the sweetness and balances the flavors.
- 150 g sugar: Sweetens the cake and contributes to its moist texture.
- 120 ml sunflower oil: Keeps the cake moist and tender.
- 150 g vanilla yogurt: Adds moisture and a subtle tang.
- 15 g baking powder: Helps the cake rise, creating a fluffy texture.
290 g all-purpose flour (00 flour):Forms the base of the cake.
Strawberry jam (or any preferred jam): Provides a fruity filling that contrasts beautifully with the cake.
Grated coconut (optional, for topping): Adds a tropical touch and a bit of texture.
Instructions:
- Preparation:
- Preheat your oven to 180°C (350°F). This ensures that the cake will bake evenly.
- Grease the 28×19 cm baking mold with butter or oil, then lightly dust it with flour. This step prevents the cake from sticking to the mold, making it easy to remove once baked.