Grandma’s Soft Plumcake
There are treasures that remain hidden in the pages of an old diary for years, until a hint of lemon brings them back to light. This is the story of a rediscovered recipe: a yellowed piece of paper, a few handwritten lines, and the promise of a breakfast that feels like home.
The classic giant ring cake of tradition transforms today into two tall and fragrant plumcakes. It’s the cake of memories, butter-free yet incredibly soft, perfect to dip in cold milk or slowly savor with a thin layer of jam.
A simple and genuine preparation, where the secret lies entirely in the time: the time you dedicate to whipping the eggs until they become clouds and the time you spend waiting in front of the oven, just like we did as children.
If you’re looking for the authentic taste of family Sundays, heat up the oven: the breakfast of your dreams is ready to be baked.
OTHER RECIPES TO TRY:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 10/12
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Grandma’s Soft Plumcake
- 6 eggs (at room temperature)
- 2 2/3 cups sugar
- 4 1/3 cups all-purpose flour
- 1 1/2 cups milk
- 2/3 cup sunflower seed oil
- 1 packet baking powder
- 1 lemon zest (grated)
Tools for Grandma’s Soft Plumcake
- Mold
- Stand Mixer
Steps for Grandma’s Soft Plumcake
The dosages I provided are ideal for two plumcake molds about 10-11 inches. For optimal baking, the time can vary between 40 and 45 minutes at 350°F (static or fan oven depending on the power).
Step 1: beating the eggs and sugar
In a large bowl, beat the 6 eggs with the 2 2/3 cups of sugar using electric whisks or the stand mixer. Continue for at least 10-15 minutes until the mixture is light, fluffy, and has tripled in volume. This step is crucial to incorporate the air needed to make the plumcake soft.Step 2: adding liquids and flavors
Reduce the speed of the whisks and gradually pour in the 2/3 cup of seed oil and the 1 1/2 cups of milk at room temperature. Add the grated lemon zest. Mix gently to avoid deflating the mixture too much.Step 3: powders and baking
Sift the 4 1/3 cups of all-purpose flour along with the packet of baking powder. Gradually incorporate them into the batter, mixing from bottom to top with a spatula. Pour everything into a greased and floured mold (or two). Bake in a preheated static oven at 340°F for about 40-45 minutes (always do the toothpick test).
If you prefer a more traditional and convivial shape, you can use this batter to make a tall ring cake. Thanks to the generous amount of eggs and milk, the cake will rise significantly, becoming the perfect centerpiece for a family breakfast. Or halve the doses.
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TIP
Pan Size
For these amounts (6 eggs and over 1/2 kg of flour), a standard mold is not enough. You will need:
Ring Mold: diameter of 11-12 inches with high sides.
Alternative: If you only have standard molds (about 9 inches), I recommend dividing it into two molds of about 9 inches, otherwise, the batter will overflow during baking.
