The cream ring cake is the perfect dessert for those seeking simplicity, taste, and an irresistibly soft texture. Made without butter or oil, this cake uses fresh cream to achieve a unique softness and delicate aroma. Ideal for breakfast, snacks, or served with a cup of tea, it’s a genuine treat that smells of home and good habits. Easy to make and always appreciated, it’s one of those desserts that never gets old.
If you love ring cakes, try the ricotta ring cake, the cocoa ring cake, the lemon ring cake, or the milk ring cake.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 12 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the cream recipe
- 2 cups All-purpose flour
- 0.4 cup Cornstarch
- 0.75 cup Sugar
- 1 cup Fresh liquid cream
- 4 Eggs
- 1 packet Baking powder
- 1 pinch Salt
- 1 tsp Vanilla extract
- 1 tbsp Powdered sugar
Tools
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- 1 Electric whisk
- Cake pan 9.5 inches diameter
- Manual whisk
Preparation of the cream ring cake
First, break the eggs and collect them whole in a bowl. Add the granulated sugar and whisk for a few minutes until they are light and frothy. Continue working with the electric whisk, incorporating the cream.
Add the sifted flour, cornstarch, and baking powder, and mix with a manual whisk. Finish with vanilla extract or grated lemon or orange zest and mix again.
Grease a ring cake mold and pour in the mixture. Bake in a static oven at 356°F for 45 minutes, still doing the toothpick test. Let it cool, remove from the mold, and serve dusted with powdered sugar.
Storage of the cream ring cake
You can store the cream ring cake under a glass dome for 4-5 days.
You can store the cream ring cake under a glass dome for 4-5 days.
