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Grease an 8 inch round springform tin and dust with a little flour, set aside.
Sieve the flour and potato starch into a large bowl, then set aside.
In a separate large bowl, whisk the eggs and sugar until pale and fluffy – this could take 10 minutes or more.
Tip: The mixture should have increased in volume and should hold a figure of eight for a few seconds.
Gently fold half of the dry ingredients into the whisked egg mixture, then fold in the remaining dry ingredients and the vanilla extract.
Gently pour the cake batter into the baking tin, place the tin inside the drawer and close it carefully.
Select the OVEN function, CAKE, 160°C, set 40 minutes and press the START button; the device will start to cook.
Remove the cake from the drawer, transfer to a wire cooling rack. Allow to cool completely before removing from the baking tin.
Once cooled, transfer to a serving plate, dust with icing sugar and serve with fresh berries.
Grease an 8 inch round springform tin and dust with a little flour, set aside.
Sieve the flour and potato starch into a large bowl, then set aside.
In a separate large bowl, whisk the eggs and sugar until pale and fluffy – this could take 10 minutes or more.
Tip: The mixture should have increased in volume and should hold a figure of eight for a few seconds.
Gently fold half of the dry ingredients into the whisked egg mixture, then fold in the remaining dry ingredients and the vanilla extract.
Gently pour the cake batter into the baking tin, place the tin inside the drawer and close it carefully.
Select the OVEN function, CAKE, 160°C, set 40 minutes and press the START button; the device will start to cook.
Remove the cake from the drawer, transfer to a wire cooling rack. Allow to cool completely before removing from the baking tin.
Once cooled, transfer to a serving plate, dust with icing sugar and serve with fresh berries.
