Ragcake, my mother’s traditional recipe that everyone asks for!

Separate the egg whites from the yolks and beat until stiff.

In a separate bowl, combine the egg yolks, sugar, oil, milk and vanilla extract.

Add the cornstarch and stir well until smooth.

Add the yeast and finally carefully fold in the egg whites.

Pour the dough into a buttered baking dish.

Bake in a preheated oven at 180°C for about 40 minutes until golden brown and very light.

Remove from the oven, let cool and serve.

This cake has an ultra-airy and moist texture, perfect for those looking for a flourless option that’s full of flavor!