Warning: Risk of addiction, sponge cake with cottage cheese ready to bake in 5 minutes

(optional) grated zest of half a lemon

Preparation:
In a bowl, beat the eggs with the sugar and vanilla until light and fluffy.

Add cottage cheese and oil and mix thoroughly (with a mixer or whisk).

In a separate bowl, combine flour with baking powder and salt.

Gradually pour the dry ingredients into the egg mixture, mixing until a smooth dough forms.

Transfer the mixture to a greased baking tin (e.g. 20 cm springform pan or cake tin).

Bake in an oven preheated to 180°C (top-bottom) for approximately 30–35 minutes or until a skewer comes out clean.

Serving and storage tips:
Best served slightly warm, dusted with powdered sugar or with a dollop of whipped cream.

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

Also perfect as a base for a cake – just cut it in half and fill it with your favorite cream.

Variants: