In a large bowl add the eggs and a pinch of salt. They will be beaten with manual or electric chopsticks. While beating, add the vanilla essence and sugar. After adding the sugar, continue beating a little longer until they double in volume and become white. Then add the oil while continuing to beat. Add the yeast over the flour, then sift it through a sieve or fine strainer. It is sieved in two batches and incorporated using a few manual sticks.
2. Grease the pan with butter and then place a disk of parchment or baking paper on the bottom of the pan, preventing the cake from sticking to the bottom of the pan. Then pour the cake mixture into the pan and put it back on the heat. The cake will cook for 30 minutes on medium-low heat and with the pan covered. After 30 minutes lift the lid of the cake pan and place another disk of baking paper on top of the cake, then turn it over. It will cook on this side only for 10 minutes to brown it a little. Then they are turned again and the paper inserted before is removed. We check with a toothpick if everything is ready, if the toothpick comes out clean the cake is ready. Remove on a rack and let cool completely. Then the paper is removed from the base and placed on the source where it will be served.
continue on next page
