Testing - Gâteau grand-mère

https://www.cuisineaz.com/recettes/gateau-grand-mere-53823.aspx#laIZEJhtidm2ztqv.99
https://www.epicurious.com/recipes/food/views/yeasted-sugar-cake-14995

1 - Interesting first try. In the original recipe there is no mention of kneading or proofing time. I looked at other yeasted cake recipes, and I've made a few changes to reflect what I've found. Also, it's a bit odd by itself - I'd missed that the original recipe recommends eating it with Nutella or jams.

2 1/4 tsp dry active yeast
1/4 cup hot water (between 105-110F)
1 1/3 cup flour
1 cup sugar
3 eggs
1/3 cup oil

1. Put the water in a small bowl with a pinch of sugar in which dilute the yeast; let sit until it froths, about 10 minutes.
2. In a large bowl combine all the ingredients and beat until perfectly silky. Cover and set in a warm place to proof for 45 minutes (or until doubled in size). 
3. Dump the dough onto a floured surface and form into a disk. 
4. Grease a springform pan (cut out and line the bottom with parchment paper if you want to). Put the disk of dough in the pan and let rise for another 30 minutes.
5. Preheat the oven to 350F and bake for 35 minutes.

Dans un saladier, mettez tous les ingrédients. Mélangez bien.
Versez la pâte obtenue dans un moule à manquer, beurré.
Enfournez pendant 35 min, à four préchauffé à th.6 (180°C).