The Pan di Panna orange cake is a very simple and indulgent dessert. It consists of a batter with a very soft base that encloses a velvety egg-free orange cream that bakes directly with the batter, creating an irresistible creamy effect.
The Pan di Panna orange cake reminds me a lot of the creamy orange cake, but the method and the soft base are completely different and the result is a simple but spectacular recipe that always works and wins you over at the first bite.
Do you know why this cake wins everyone over and always succeeds? The cream and the base bake together, staying soft and moist for several days — perfect for those with little time who still want a “wow” effect. The egg-free cream stays light and does not sink to the bottom thanks to the density of the cream-enriched batter. It’s the ideal dessert to prepare in 10 minutes!
Grab some juicy oranges and try this delight — it will surely win you over. Here are two ultra-creamy recipes I’m sure you’ll love
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 6 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients
Make the cake with me — it melts in your mouth and fills the kitchen with orange scent
- 3 eggs
- 2 1/2 cups all-purpose flour
- 3/4 cup granulated sugar (approx. 140 g)
- orange zest, grated
- 1/3 cup + 1 tbsp milk (about 100 ml)
- 3/4 cup + 2 tbsp heavy whipping cream (about 200 ml)
- 1 packet baking powder
- 1 for the cream click here
Steps
The famous cake that is driving the web crazy — Pan di Panna orange: here’s how to make it
Prepare the egg-free orange cream: The first thing you should do is prepare the orange cream following this recipe and then let it cool.
Prepare the soft base: To make the soft base you can follow this recipe.
Baking: Pour part of the batter into an 8-inch round pan, add a little of the orange cream, then cover everything with the remaining batter. Bake at 356°F for 20 minutes, then remove from the oven and spread the remaining cream on top, then bake again for another 15 minutes. The total baking time is 35 minutes, but adjust based on your oven and always do the toothpick test. Once baked, let it cool and then dust with powdered sugar.
If you liked this recipe you absolutely must try my apple cake with apple cream — it’s amazing
Tips for a Flawless Pan di Panna Cake
The clever egg-free cream: make sure the orange cream is firm enough before pouring it onto the base.
Patch insertion: When you pour the cream over the raw batter, don’t spread it like a tart—drop it in spoonfuls.
The finishing touch: Wait until the cake is completely cool before dusting with powdered sugar.
FAQ (Questions & Answers)
Can I substitute the cream?
Yes, of course, but it wouldn’t be a true pan di panna — you can use only milk instead of cream.
