Irish carrot cake

For +/- ➓ servings
250 g self-raising flour, sieved
250 g sugar or substitute e.g. zusto
1 pack vanilla sugar
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
400 g finely grated carrots
4 eggs, separated
15 cl cooking oil

Beat egg whites with vanilla sugar to foam. Add sugar/zusto and mix until creamy.
Add egg yolks, salt, baking soda, cinnamon, oil and baking powder.
Mix in the flour and the carrots.
Grease a spring or cake tin with oil. Bake 60 m at 180 ° C.
Decorate with icing sugar or coat the cooled cake with a cream frosting: mix 1 box of Philadelphia cheese, 50 g butter, 100 g icing sugar, 1 pack vanilla sugar.

Japanese fluffy pancakes

For ➌-➍ pancakes
2 eggs
18 cl buttermilk
½ ts vanilla
¼ ts salt
60 g flour
1 ts of yeast
¼ ts baking soda (or baking powder)
2 tbs vegetable oil
maple syrup

Put the eggs, buttermilk, sugar, vanilla and salt in a blender and mix at low speed for a few s.
Add flour, yeast and baking soda. Continue mixing for 15/20 s.
Heat a skillet over medium heat and spread the vegetable oil inside a crown mold*.
Pour the remaining oil into the pan and place the pan in the center.
Heat for a few m before pouring the pancake dough halfway up the pan.
Cook until bubbles form at the top of the pancake.
Use a spatula to gently flip it over and cook for another 3 m.**
Serve (with maple syrup if wanted. Or ice cream. Or put some butter on top before dripping the syrup].

*Make the form yourself: cut a thin sheet of cardboard into two long strips about 4 cm wide and 31 cm long. Do the same with parchment paper. Then staple the parchment paper onto the cardboard, form it into a circle shape, and staple it closed (with the parchment paper on the inside).
**Another method suggests cooking over really low heat, covering the pan with a lid, and slowly cooking for 20 m. When bubbles appear, flip over, put the lid on aigain and cook for 20 m more m.

Read about the Japanese cotton soft cheesecake.