The soft water ring cake is a light and very soft dessert, prepared without butter and dairy products. Do you know the secret that makes it so soft? It’s the water! A simple ingredient that gives a tall, moist, and truly irresistible dough.
This cake is perfect for breakfast or everyday snack. I often prepare it to serve with a coffee, green tea, or white tea: it’s a genuine recipe, easy and always handy to have around.
If you like light and soft cakes, I recommend trying the classic ring cake and the grandmother’s apple pie, two beloved classics on the blog.
With a few ingredients, you’ll achieve a result that appeals to both adults and children. And if you want to speed up the process, there’s also the Bimby version: practical and fast!
See you soon, Susy
I’ll also leave you the recipe for the:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 333.38 (Kcal)
- Carbohydrates 48.10 (g) of which sugars 26.69 (g)
- Proteins 5.92 (g)
- Fat 14.44 (g) of which saturated 2.09 (g)of which unsaturated 11.79 (g)
- Fibers 0.92 (g)
- Sodium 27.22 (mg)
Indicative values for a portion of 85 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 for the Soft Water Ring Cake
- 3 Eggs
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup water
- 1/2 cup sunflower oil
- 1 lemon zest (grated)
- 2 tsp baking powder
To make the Soft Water Ring Cake you will need:
- Kitchen Robot Bimby TM31 – TM5 – TM6
- Electric Whisks
- Ring Cake Pan 9-inch pan
Prepare the Soft Water Ring Cake
Take the eggs out of the refrigerator at least an hour before, so they’ll beat better. Crack them into a large bowl and work them with the sugar until you get a light and frothy mixture.
2. Add the oil and water in a slow stream, alternating, and continue beating at moderate speed.
3. Sift together flour and baking powder and incorporate them little by little, mixing with the whisks until you get a smooth and homogeneous batter.
4. Pour the batter into a 9-inch pan that’s already buttered and floured, then bake at 350°F for about 35-40 minutes.
5. Check the baking with the toothpick test, then remove the ring cake from the oven, let it cool completely and take it out of the pan.
6. Finish with a sprinkle of powdered sugar and serve your soft water ring cake.1. In the Bimby bowl, insert the butterfly, add the eggs, sugar, and grated zest of 1 lemon. Beat for 4 minutes at speed 4 until you get a light and frothy mixture.
2. Add the oil, water, sifted flour, and baking powder, then set for 2 minutes at speed 5.
3. Pour the batter into the 9-inch cake pan, previously buttered and floured.
4. Bake at 350°F for about 40 minutes, check the baking with the toothpick test and remove from the oven.
5. Let the ring cake cool completely before removing it from the pan and finish with powdered sugar.
Susy’s Advice
The water in the dough can be replaced with other liquids to give a different flavor each time: try with fruit juice, milk, or plant-based drinks like almond, coconut, rice, or soy.
You can flavor the ring cake with vanilla seeds or extract, a splash of rum, or even with coffee, to make it even more fragrant.
For a gluten-free version, you just need to replace the flour with a specific gluten-free mix. If you want a touch of freshness, add grated lemon or orange zest: the result will be fragrant and irresistible.
