Mineral water in cake? Absolutely! The carbonation makes the dough wonderfully light – perfect when you need something quick that still tastes like “Wow”. Ideal for coffee time or as a sweet snack in between.
Ingredients
-
3 eggs
-
200g sugar
-
1 packet vanilla sugar
-
300g flour
-
1 packet baking powder
-
100ml oil
-
100ml mineral water (carbonated)
- Pinch of salt
Instructions
-
Preparation
Preheat oven to 160°C top/bottom heat. Grease a tall cake pan or line it with baking paper. -
Eggs & Sugar
In a large bowl, whisk the eggs until frothy, then add the sugar and vanilla sugar and continue to stir until the mixture is light and creamy. -
Dry Ingredients
In a separate bowl, mix the flour and baking powder. -
Incorporate liquids
Add oil and mineral water (carbonated) to the egg-sugar mixture and stir until smooth. Then gently fold in the flour mixture briefly until a smooth batter forms. -
Baking
Pour the batter into the prepared pan and bake for approx. 45 minutes. Check with a skewer test. If nothing sticks, the cake is done. -
Cooling
Let the cake rest in the tin for a few minutes, then remove and let cool on a wire rack.
Tips & Variations
For lemon mineral water cake, simply add the zest and some juice of an organic lemon to the dough and glaze with lemon icing after baking. If you like it fruity, gently fold in berries or diced peaches – the dough carries fruit well. A chocolate finish can be achieved with chocolate coating or cocoa glaze; for crunch, sprinkle chopped nuts on top. The cake stays moist for 2–3 days when well packaged and can be frozen in pieces – perfect for spontaneous coffee gatherings.