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4 eggs
1/8 l water
1/8 l pumpkin seed oil
1 sachet vanilla sugar
150 g powder sugar
100 g granulated sugar
250 g flour
1/2 sachet baking powder
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Beat yolks, water, powder sugar, vanilla sugar and pumpkin seed oil until fluffy. Whisk the egg whites until stiff peaks form, slowly adding the granulated sugar. Now stir yolk mixture together with one third of the beaten egg whites and flour until smooth and fold in the remaining beaten egg whites.
Butter a bundt pan, cut pumpkin seeds in halves and evenly spread them in the buttered cake tin. Now fill in the mixture, preheat the oven to 170° C and bake for about 50 minutes. You can sprinkle the cake with caster sugar.