Cottage cheese sponge cake, ready to bake in 5 minutes

(optional) Zest of half a lemon

Preparation:
Whisk the eggs with sugar and vanilla in a bowl until light and fluffy.

Add the cottage cheese and oil and then mix well (with a mixer or whisk).

In another bowl, mix the flour, baking powder and salt.

Gradually add the dry ingredients to the egg mixture and mix until smooth.

Pour the mixture into a greased springform pan (such as a 20 cm springform pan or a loaf pan).

Bake in a preheated oven at 180 °C (top and bottom) for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Serving and storage instructions:
Enjoy warm, dusted with icing sugar or topped with a dollop of whipped cream.

You can store the mixture for up to 3 days in an airtight container at room temperature.

It’s also perfect as a base for a cake: just cut it in half and top with your favorite frosting.