Skip to content
Bake for 30-35 minutes, until the surface is golden and the cake has risen slightly.
Let it cool in the cake pan, then sprinkle with icing sugar.
🫶 Grandma’s tip
For an even lighter consistency, add 1 tablespoon of cornstarch (if you tolerate starches).
Serve with a dollop of whipped cream or a berry compote.
This cake keeps well at room temperature under a dome for 2-3 days.
see next page
