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!
Equipment
- Kitchen machine or Electric handmixer
- Tablespoon
- Dough scraper
Ingredients
- 5 Eggs
- 2 ¼ cups Powdered Sugar
- 1 ¼ teaspoon Vanilla Sugar
- 1 ⅙ cups Oil Olive, Grapeseed, Canola
- 1 ⅙ cups Eggnog
- 1 cup all-purpose flour
- 1 cup Potato flour
- 1 teaspoon 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 teaspoon Baking Powder together. You'll need it later.1 cup all-purpose flour, 1 cup Potato flour, 1 teaspoon 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 teaspoon Vanilla Sugar and 5 Eggs and beat until creamy.1 ¼ teaspoon 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.
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Nutrition values are estimates only, using online calculators. Please verify using your own data.
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
