Oil-Free Light and Tender Cake

Ingredients

• 1 cup eggs
• 1 cup flour
• 1 cup sugar
• 1 tablespoon baking powder
• lemon zest
• vanilla
• 1 packet ready-made whipped cream powder
• fruit salad
• a bar dark chocolate
• strawberries
• This wonderful and tasty oil-free, light cake comes from a friend of the site Sho Tabkhin Today:
• Hana Moussa Nehme
• Click Hana’s name to visit her page on Sho Tabkhin Today and enjoy all her home-tested recipes

Method

1. First, crack the eggs into the measuring cup. It’s best if the cup is large since we’ll use that same cup for all the ingredients.
2. Beat the eggs with vanilla for about 15 minutes until the mixture is pale. Add the sugar and continue beating until the mixture is white and fluffy.
   Timers: 15 min
3. Turn off the mixer and add the flour in batches with the baking powder and lemon zest until there is no flour left.
4. Pour the batter into a cake pan greased with butter and dusted with flour. ...
5. Place the cake pan in a preheated oven at 180°C for 45 minutes.
   Timers: 45 min
6. Once baked and risen, remove the cake and let it cool completely. Slice it into 3 equal rounds.
7. Moisturize the cake with fruit juice and fill each layer with the cream.
8. We can whip the instant cream powder with milk; when the cream thickens, spread it on the cake, grate the dark chocolate on top, and garnish with strawberries or any available fruit.