The milk ring cake is a soft, delicious, fragrant dessert, without butter and oil, perfect for dipping at breakfast, but also great for a snack. The milk ring cake is a simple dessert made with a few ingredients that you always have in your pantry. Delicate, tasty, genuine, the milk ring cake is truly exquisite.
Don’t miss
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 Servings
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs
- 1 1/4 cups sugar
- 2 1/2 cups flour
- 1 1/8 cups milk
- 2 teaspoons vanilla extract
- 1 packet baking powder
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Mold 25-centimeter Bundt pan
- 1 Cooling Rack
- 1 Toothpick Cake tester
Steps
In the mixer bowl, beat the eggs with the sugar until they are white and fluffy, add the sifted flour, milk, vanilla extract or vanillin, and finally the baking powder. Pour into a greased and floured 10-inch Bundt pan, although I recommend using spray release if you have a special mold like mine. Bake in a preheated oven at 350°F for 40 minutes. Don’t forget to do the skewer test to check the baking since every oven is different. Let the ring cake cool on a cooling rack then sprinkle with powdered sugar before serving.
