The angel cake or Pane degli angeli is a simple dessert both in taste and ingredients. The recipe was printed on the back of the baking powder packet from the company Paneangeli, I remember my grandmother often made it for a snack and for us it was the best in the world. Over time, the recipe has undergone some changes, I present you the original.
Super soft, light, and easy to make, it is so versatile that you can fill it with a layer of Nutella, cream, or jam, and I assure you it will be gone in no time. If you love genuine cakes for breakfast, I recommend my 5-minute ricotta cake or the grandmother’s ring cake, easy to make and ideal for the whole family.
The angel cake uses butter, can it be replaced? Ideally, yes, but I would avoid doing so because it would change the entire process. Try it in its original version, and then, if you really feel the need, you can replace the butter with oil.
Here are more soft cakes perfect for breakfast:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 429.25 (Kcal)
- Carbohydrates 64.17 (g) of which sugars 27.82 (g)
- Proteins 5.22 (g)
- Fat 18.56 (g) of which saturated 11.63 (g)of which unsaturated 6.84 (g)
- Fibers 0.46 (g)
- Sodium 133.05 (mg)
Indicative values for a portion of 100 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
- 1.77 cups potato starch
- 1.21 cups all-purpose flour
- 0.66 cups butter (soft)
- 3 eggs (medium)
- 0.75 cups sugar
- 1 packet baking powder
- 1 packet vanillin (I replace it with a teaspoon of vanilla extract)
- 1 pinch salt
- 1 teaspoon lemon zest (grated – my addition)
- 0.26 cups powdered sugar (for finishing)
Tools
- 1 Bowl
- 1 Scale
- 1 Electric whisk
- 1 Cake pan springform 9.5 inch diameter
Method
In a large bowl, beat the soft butter with the whisk until you get a light and fluffy mixture, add the eggs (at room temperature) one at a time, and make sure each is fully incorporated before adding the next.
Add the vanilla, lemon zest, and salt.
Sift the flour with the potato starch and baking powder, then add them to the mixture a little at a time, incorporating them always with the electric whisk.
Butter and flour the cake pan, pour the batter inside, and level it with the back of a spoon.
Bake the cake for 40/45 minutes in a preheated oven at 356°F, placing it on the lower rack. Do the toothpick test to verify the cooking, if necessary, extend it for a few more minutes.
Remove the cake from the oven, let it cool slightly, then remove it from the mold.
The angel cake is ready, dust it with plenty of powdered sugar and serve.
Tips
Storage
The angel cake can be stored at room temperature for 3/4 days
in the dedicated cake container. It’s great in its simplicity but also works very well as a base for fillings.
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