The cream ring cake with chocolate chips is a delicate yet very indulgent dessert, reminiscent of the classic breakfast snack in plumcake form.
It is easy and quick to prepare. The only attention needed is to watch the baking in the oven, performing the toothpick test before removing from the oven.
To make it you will need fresh cream, which cannot be replaced with long-lasting or vegetable cream.
Simply whip the cream and combine it with the other ingredients, without needing to add other fats such as butter or oil to the mixture.
This results in a lighter dessert that appeals to both adults and children.
The result will be a very soft cake, delicious even without the addition of chips, which still add a little extra touch.
A cake suitable for breakfast, but also accompanied by coffee or served with a scoop of good ice cream. Try it and I guarantee it will surprise you!
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- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 392.94 (Kcal)
- Carbohydrates 52.48 (g) of which sugars 24.36 (g)
- Proteins 7.93 (g)
- Fat 18.10 (g) of which saturated 1.29 (g)of which unsaturated 1.02 (g)
- Fibers 0.87 (g)
- Sodium 34.42 (mg)
Indicative values for a portion of 81 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 1/4 cups heavy whipping cream
- 3 eggs
- 1 teaspoon vanilla extract
- 1 packet baking powder
- 3 oz chocolate chips
- as needed powdered sugar (for optional garnish)
Tools
- Electric beaters
- 1 Baking pan for fluted tube cake with a base diameter of 8.7 inches, if not fluted, diameter 9.4 inches
- 1 Spatula silicone
- 2 Bowls
Steps
To prepare the cream ring cake with chocolate chips, start by whipping the fresh cream with electric beaters.
Leave the cream not completely whipped.
In a separate bowl, still with electric beaters, beat the eggs with the vanilla extract and sugar until they are frothy and voluminous.
Into the egg mixture, gradually sift and incorporate the flour into the batter, again using electric beaters.
Add the sifted baking powder and mix.
At this point, using a silicone spatula, fold in the semi-whipped cream.
Finally, add the chocolate chips into the batter and stir.
Transfer everything into a buttered and floured pan.
Bake at 340°F, in a static oven, preheated, in the lower middle part of the oven, for about 45 minutes.
Perform the toothpick test before removing from the oven.
Let cool in the pan, then remove from the mold and let cool completely on a rack.
The cream ring cake with chocolate chips is ready.
Optionally, sprinkle the surface with powdered sugar.
Storage
In an airtight cake container, at room temperature, the cake keeps well for 3 or 4 days.
In an airtight cake container, at room temperature, the cake keeps well for 3 or 4 days.
Here is a selection of products that are extremely useful when making desserts. Many of these have been personally bought and tested by me. To view the recommended products click here.
Here is a selection of products that are extremely useful when making desserts. Many of these have been personally bought and tested by me. To view the recommended products click here.
