Line the baking tin (Remoska pot) with baking paper.
Sift the flour and baking powder together and set aside.
Start beating the eggs.
Once they become foamy gradually whisk in sugar. The mixture will increase its volume, become pale, stiff and it will be smooth and velvety. With my hand whisk, the whole process takes around 10 minutes.
Tip: You know the eggs are whipped once you can ‘draw’ with a mixture and the drawings stay visible on the surface. You should be able to see 3 – 4 shapes before they start slowly sinking.
Gradually fold in the oil and vanilla extract.
Fold in the flour.
Tip: Sift the flour into the foamy eggs in 5 – 6 steps and gently fold in each time. Incorporate the flour in properly before adding more. It helps to prevent dry lumps of flour in your cake.
BAKING IN THE REMOSKA
Pour the whole mixture into the Remoska pot (It’s a perfect amount to fill 4l Remoska Grand). Close the lid and turn the power on.
After 12 – 14 minutes of baking open the Remoska and cover the top of the cake with foil to prevent it from burning.
The total time for baking in the Remoska is around 22 minutes. Don’t over bake the cake as you would dry the sponge out.
Test the middle of the cake with a skewer. If it comes out dry, the cake is done. It will also shrink slightly from the edges.
IN THE OVEN
Preheat the oven to 180 °C.
It’s a generous amount of cake mix to fill a 4l Remoska Grand (approx. 12 inches in diameter) so if you bake a cake in the oven use a tray or divide the mix between two round tins.
The temperature of the eggs is crucial for this recipe. Make sure you leave them at room temperature 1 hour before baking.You can speed up the process by submerging the eggs into warm water for 10 – 15 minutes. The shells should be body temperature. They shouldn’t feel cold to touch.