Potato Flour Cake with Eggnog
This eggnog cake has an exceptionally fluffy and light consistency. A mixture of potato flour and wheat flour, with lots of eggnog! Thanks to the addition of oil, this cake does not require any butter! Simply delicious!
Pin Recipe
Print Recipe
Equipment
- Kitchen machine or Electric handmixer
- Tablespoon
- Dough scraper
Ingredients
- 5 Eggs
- 2 ¼ cups Powdered Sugar
- 1 ¼ tsp Vanilla Sugar
- 1 ⅙ cups Oil Olive, Grapeseed, Canola
- 1 ⅙ cups Eggnog
- 1 cup all-purpose flour
- 1 cup Potato flour
- 1 tsp Baking Powder
Instructions
- Preheat your oven to 160 °C // 320 °F top/bottom heat.
- Prepare a mixing bowl in advance and mix 1 cup all-purpose flour, 1 cup Potato flour, and 1 tsp Baking Powder together. You'll need it later.1 cup all-purpose flour, 1 cup Potato flour, 1 tsp Baking Powder
- Sift 2 ¼ cups Powdered Sugar into a mixing bowl through a close-meshed sieve.2 ¼ cups Powdered Sugar
- Add 1 ¼ tsp Vanilla Sugar and 5 Eggs and beat until creamy.1 ¼ tsp Vanilla Sugar, 5 Eggs
- Add 1 ⅙ cups Oil, 1 ⅙ cups Eggnog, and flour-baking-powder mixture.1 ⅙ cups Oil, 1 ⅙ cups Eggnog
- Grease the pan and pour in the dough.
- Bake on the middle shelf for 80-90 minutes.
- Let it cool on a cooling rack before you turn it out.
- Dust with powdered sugar before serving.
Nutrition
Serving: 1Slice | Calories: 164kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 35mg | Sodium: 80mg | Potassium: 76mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 62IU | Vitamin C: 0.3mg | Calcium: 54mg | Iron: 0.5mg
Servings: 28 Slices
Calories: 164kcal
