Shake Cake Recipe

The shake cake is ideal when unexpected visitors announce themselves or when things need to be quick again. Although it can be conjured up in just a few simple steps, it looks delicious and will also impress your cake guests.

Shake Cake Recipe

Ingredients:

• 3 eggs
• 100 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 100 g sugar
• 1 packet vanilla sugar
• 1 can of mandarin oranges
• 2 containers of whipping cream
• 2 packages of Paradies-Creme Vanille

Instructions:

The Sponge cake base is quick to prepare and can be as early as the day before made. A store-bought sponge cake base can of course also be used.

1. First, separate the eggs and beat the egg yolks with the sugar and vanilla sugar until frothy. Now mix the flour with the baking powder and sift it before folding it into the egg mixture. Then, in a separate bowl, beat the egg whites with a little sugar until stiff and carefully fold them into the flour-and-egg mixture.
2. The oven is preheated to approx. 180° Celsius top and bottom heat and a fruit cake pan, or alternatively a springform pan, is greased. Caution: grease only the bottom and not the edge, otherwise the sponge batter will have no chance to rise upward, but would slide down at the edge. So if you want to present a beautiful end result and not a flat pancake, you should only lightly grease the bottom and sprinkle it with breadcrumbs, or alternatively line it with baking paper.
3. In the oven, the sponge cake base is baked for approx. 15 minutes. After the baking time, let the cake cool well before removing it from the pan.
4. In the meantime, the topping for the shake cake can be prepared. First, open the can of mandarin oranges and put a small amount of the mandarin juice into a bowl, then cut a few mandarins into small pieces. Now add the cream, the pudding powder, and the mandarin pieces to the bowl as well, then close it tightly with a lid. The bowl is now shaken well for half a minute until the cream has mixed well with the pudding powder and a firm mixture has formed.
5. Now carefully open the bowl (Tip: the container is under a little pressure; it may be that a little of the topping mixture sprays out) and spread the contents evenly over the sponge cake base, smooth it out, and finally top with the remaining mandarins. Simply keep the cake in the refrigerator until serving.

Small note: if you don't like mandarins, you can just as easily use other types of fruit.

Also read: Quick Cup Cake Recipe