The soft breakfast cake is a genuine pantry cake to dip in milk. This dessert is simply made with eggs, sugar, flour, oil, and water, also suitable for intolerances, a very light cloud perfect even when filled with almond milk custard, lactose-free white chocolate or simply with jams or preserves.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3 eggs
- 0.5 cup sugar
- 1/3 cup corn oil
- 1/3 cup water
- 1 lemon (grated zest)
- 2.5 tsp baking powder
- 1.6 cup all-purpose flour
Tools
- 1 Electric whisk
- 1 Bowl
- 1 Scale
- 1 Baking pan – springform pan with a diameter of 8.5-9 inches
Procedure
Preheat the oven in static mode to 338°F.
Whisk the eggs with sugar and lemon zest until the mixture is light and frothy, about 10 minutes with an electric whisk.
Lower the whisk speed to the minimum and gradually pour in the oil.
Sift the flour with the baking powder and add it to the mixture, mixing with the whisk at low speed and alternating with the water.
Oil a 8.5-9 inch pan and pour the mixture in.
Level well and bake for 40 minutes.
Remove from oven and let cool before consuming.
Tips
It keeps up to 5 days in a cake container in a cool place.
It keeps up to 5 days in a cake container in a cool place.
It keeps up to 5 days in a cake container in a cool place.
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FAQ (Questions and Answers)
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