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1
Preheat the oven to 170C.
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2
Place a baking liner in the cake pan.
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3
Combine the eggs and sugar and whip.
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4
It's easier to whip them if you use a hand mixer.
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5
It will take about 15 minutes with a whisk, 7~8 minutes with a hand mixer.
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6
Whip until the mixture forms a thick ribbon when the whisk is lifted.
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7
When it's very fluffy, add the pancake mix that was shaken in a plastic bag to break up flour lumps, and fold in gently.
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8
When it's mixed in, add the soy milk and mix up from the bottom.
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9
Do the same with the olive oil and vanilla extract.
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10
After you have mixed everything, the batter will have lost a lot of its fluffy texture, so it's important to whip really well in Step 3.
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11
Pour the batter into the baking pan.
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12
Drop it lightly once to smooth out the surface.
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13
Bake for about 25 minutes at 170C while checking from time to time.
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14
Cover with aluminum foil when it starts browning midway through.
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15
Insert a skewer and if it comes out clean, it's done.
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16
Take out from the oven and let it cool down a little.
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17
Peel off the liner and start decorating the cake when it's cooled.
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18
The cake made by a whisk: It became a slightly thin sponge cake that is about 4 cm high and 18 cm diameter.
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19
You can put a lot of decorations on an 18 cm diameter cake.
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20
The sponge was a little thin, but the end product turned out to be a perfect size for kids.
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21
It was fluffy and looked great.
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22
For my daughter's birthday in December 2011: I used a 15 cm diameter cake and I couldn't put a lot of decorations, but it was a perfect size for a family of 4~5 people to finish up in one sitting.
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23
Christmas cake in December, 2011: I used a large baking pan, so I doubled the amount of the ingredients.
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24
It was a big gorgeous cake and more than enough for 8 adults.
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25
For Hinamatsuri (Girl's Day festival) in March, 2012: Using the same amount of the ingredients but with a pound cake pan.
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26
I decorated the cake first, and cut into triangles.
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27
It was a perfect size for a family of 4~5 people.
