Ehab Plant Cake

Instructions

1. Prepare dry and wet ingredients: In a large bowl, sift 2.5 cups of flour. Add 1.5 cups sugar, 1 cup pineapple or orange juice at room temperature, 1 cup milk at room temperature, 0.5 cup vegetable oil, and 2 teaspoons baking powder. Stir well until fully combined.
2. Whip eggs: In another bowl, add 6 room temperature eggs, 0.5 teaspoon salt, 0.5 teaspoon vanilla extract, and organic orange or lemon zest. Whip with an electric mixer for about 12 minutes until the mixture is very voluminous and airy like a cloud.
3. Fold eggs into batter: Gently fold the whipped eggs into the flour mixture using a spoon to avoid losing volume. Stir carefully until fully combined without deflating the batter.
4. Prepare mold and bake: Grease a deep perforated mold thoroughly with vegetable oil, including the sides and the center wedge. Preheat the oven to 350°F (177°C). Pour the batter into the mold. Bake at the lower heat setting for about 45 minutes, then bake at the upper heat setting at the same temperature for about 5 minutes. Check doneness by inserting a thin grill stick; it should come out clean.
5. Cool and serve: Remove cake from oven and scrape the sides and inner slope with a piece of wood to loosen it. Let the cake cool completely on a baking rack before cutting. Use a serrated knife to slice gently without pressing down to maintain shape.