Help! Anyone got a recipe for a yummy CAKE made with plain flour and lots of eggs?

[Kindersurpise]

Just making Easter decorations with the DCs and have blown out lots of eggs.

I would like to bake a cake to use up the eggs but only have plain flour.

Anyone got a good recipe?

Do you have baking powder - just add a teasp to the sr flour quantity

hmm, cakes that use lots of eggs usually need yolks & whites seperated.

scrambled egg lunch?

or pancakes?

or try this one - add 4tsps baking powder to 250g plain flour to make it self-raising

or a spicy fruit cake:
350g butter
350g caster sugar
6 eggs, beaten
75ml brandy
350g plain flour
1 tsp ground allspice
1 tsp ground ginger
1 tsp ground coriander
1 tsp ground cinnamon
700g mixed dried fruit
50g blanched almonds, chopped

Cream the butter and sugar toghether until light and fluffy. Gradually add the beaten eggs, mixing well after each addition then add the brandy. Fold-in the flour, spices, fruit and nuts.
Grease a deep 25cm cake tin and line the bottom and sides with greaseproof paper. Tip the cake mixture into this and tap to remove any trapped air.
Place the cake in an oven pre-heated to 150°C and bake for about 2.5 hours, or until the cake is firm to the touch.
If the top of the cake darkens too quickly cover with a sheet of folded greaseproof paper about half-way through the cooking. Remove the cake from the oven, allow to cool in its tin for 30 minutes then tip onto a wire rack and allow to cool completely.

do you have chocolate and can you seperate any of the yolks?

here's a recipe for chocolate molten lava cakes. I haven't tried them yet, but am doing so today

No, cannot separate the yolks and whites.

I have tried to add baking powder to plain flower when making scones before and they just did not rise the same. Would that be the same for a cake?

Maybe it is our strange German flour

Going to save MrsB's first suggestion though, that looks yummy.

Thanks for all the suggestions.

Ok, decided to try the famous Lemon Drizzle Cake cause I also have lemons to use up.

If I have to use 4tsp of baking powder per 250g plain flour, that makes about 5 1/2 tsps for 340g SR flour.

And then I just add the 3 tsp of baking powder already in the recipe?

God, this will never work, all the calculating back and forth (had to convert Marslady's imperial measures first) and I am hopeless at arithmetic.

Thanks for all the tips, I made the LD cake. It was delicious (if I do say so myself)