Preparation:
1. Beat the Eggs: In a large bowl, add the eggs and a pinch of salt. Beat with manual or electric beaters until foamy. Add the vanilla extract and sugar, continuing to beat until the mixture doubles in volume and turns pale.
2. Add Oil: Gradually add the sunflower oil while continuing to beat the mixture to ensure it’s well combined.
3. Incorporate Dry Ingredients: Mix the baking powder with the flour. Sift the flour mixture into the egg mixture in two batches, folding it in gently with a manual whisk to maintain the airiness of the batter.
4. Prepare the Pan: Grease the pan with butter. Place a disc of parchment paper on the bottom to prevent the cake from sticking.
5. Cook the Cake: Pour the cake batter into the prepared pan. Cover the pan with a lid and cook on medium-low heat for 30 minutes. This gentle heat allows the cake to cook through without burning the bottom.
6. Flip and Finish Cooking: After 30 minutes, place a disc of parchment paper on top of the cake, then carefully flip it over. Cook for an additional 10 minutes to brown the other side slightly. Flip the cake back over and remove the parchment paper.
7. Check for Doneness: Insert a toothpick into the center of the cake. If it comes out clean, the cake is ready. Remove the cake from the pan and let it cool completely on a wire rack. Once cooled, remove the parchment paper from the base and place the cake on a serving plate.
Serving Suggestions:
Enjoy this Vanilla Cake Without Oven as is, or add a dusting of powdered sugar, a drizzle of chocolate sauce, or a layer of your favorite frosting. This versatile cake is perfect for birthdays, tea time, or any occasion that calls for a homemade dessert without the need for an oven
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