Preparations Bring the eggs to room temperature. Coat the cake pan with oil (not listed) and dust with flour.
Melt the margarine in the microwave. Preheat the oven to 160℃.
Put the eggs and sugar into a bowl and whip together. If using an electric hand mixer, first mix on low, then high, and then finish with the setting on low again. This will make your batter smoother.
Divide the pancake mix into three portions and mix in one portion at a time with a spatula, being careful not to over-mix the eggs.
Pour in the margarine, creating a spiral pattern as you pour. Quickly mix together and pour the batter into the cake pan. Tap the sides of the pan to remove air bubbles.
Bake in an oven preheated to 160℃ for 25-35 minutes. When a toothpick or skewer passed through the center comes out clean, it should be done.
To prevent shrinkage, immediately drop once from a height of 20-30 cm, remove from the pan. Then let cool.
It will be like this! It's smooth and fluffy!
Here it is decorated!
Story Behind this Recipe
I made this because I received a lot of strawberries, and I felt like baking a strawberry shortcake.
When whipping the eggs, it's faster if you use a double boiler. However, I wanted to prevent the cake from shrinking when cooling, so I waited until the eggs were returned to room temperature and before whipping them up carefully and slowly. Be sure to go relatively slowly during the last minute of whipping! This will ensure that your cake turns out fluffy and light! Use fresh eggs!