A giant cake is a cake made of flour, corn flower, sugar, oil, eggs, yeast and yogurt.

Soft and very tall, it can be cut like a panettone, eaten at breakfast or during other daytime snacks and can be used to realise layer cakes.

Level of difficulty : easy
Prep time : 15 mins
Rest time : 1 hour
Cook time : 45 mins
Total time : 10 mins
Yield : 6 servings
2 cups (250 g) flour
0.6 cup (75 g) corn flower
1 cup (200 g) sugar
1/2 cup (125 ml) oil
1/2 cup (125 g) plain yogurt
4 eggs
1tablespoon baking powder

Steps :

  • Separate the egg whites from the yolks.
  • Beat whites until stiff with a pinch of salt and set aside.
  • Put the egg yolks and sugar in a bowl and beat with an electric whisk until light and fluffy.
  • Add the yogurt and oil and beat for a few more minutes.
  • Gradually add the sifted flour and cornflour together and mix well to avoid lumps.
  • Add the sachet of baking powder and mix.
  • Finally, gently fold the egg whites into the remaining batter, using slow upward strokes.
  • Line a high-sided 4 to 6″ diameter baking pan with parchment paper, forming a large tube.
  • Pour the mixture into the pan, levelling the surface well.
  • Preheat oven to 320°F/160°C .
  • Bake for about 50 minutes, until a knife blade inserted in the center comes out dry.
  • Turn off the oven, open the door and let the cake cool completely.
  • Once cooled, sprinkle with powdered sugar.
  • Serve and enjoy !

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