This is a nice and sweet Halloween cake.

Step 1: Ingredients

To make this cake in a form of 22 cm diameter we need:

4 Eggs
200g Sugar
200g Flour
30g Potato flour
1 Tea spoon of vanilla powder
White fondant
Black fondant
Filling (I used Strawberry jam)

Note:

For a more solid cake which you want to cover with fondant is preferable to add for every egg, +50g flour +50g sugar. If you want a lighter and softer cake just add for every egg, +25g flour +30g sugar.

If you have a form with a different diameter you can use this table:

2 eggs: 16/18 cm diameter

3 eggs: 20 cm diameter

4 eggs: 22 cm diameter

5 eggs: 24 cm diameter

6 eggs: 26 cm diameter

and so on..

Step 2: Eggs and Sugar

In a big bowl put the eggs and the sugar and whip them with an hand mixer. This is the most important phase because the eggs have to quadruplicate their volume and get really foamy otherwise the cake doesn't get high and soft.

Step 3: Flours

Put the flour, potato flour and vanilla powder together and mix them.

Add them, little by little, to the egg mixture using a strainer to make it thinner and mix gently from bottom to top.

Step 4: Cooking

Put the mixture in a form and cook in the oven at 180 degrees for about 40/50 minutes. DO NOT OPEN BEFORE 35 MINUTES otherwise the cake will flatten quickly!

Step 5: Filling

After the cake is cooked cut it open (you can do more layers if your cake is higher) and fill it with what you like. Remember to also moisten your cake. For that you can use for example syrup or liquor. Then you can close the cake.

Step 6: White Fondant

I used chocolate fondant. At the start is very hard but if you start to model it with your hands will get softer. Use a rolling pin and roll it until is big enough to cover the cake so you can just put it on top and cut away the extra parts.