The Angel’s Bread cake probably needs no special explanation because it bears the name of a famous company that we all surely know for its reputation and quality! The first vanilla leavening sachet Angel’s Bread was created in 1932 by Mr. Ettore Riccardi, the mastermind behind the first laboratory and the progressive successes that have grown over the years…
The Vanilla Angel’s Bread cake is a simple dessert suitable for the whole family and perfect for breakfast in the morning because it has a delicate flavor that can also be accompanied by jams and marmalades.
The cake ingredients are those needed to make fragrant homemade pantry cakes, and the Angel’s Bread cake recipe starts with creaming butter and sugar before gradually adding the other simple ingredients.
Follow me to prepare the recipe!
There are other FAMOUS cakes on the blog named after a famous person and/or place, and among the many, I remind you: 
BAROZZI CAKE 
SACHER CAKE
SANTIAGO CAKE
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications, and no sound, which you can join by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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ANGEL’S BREAD CAKE
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: mold 22/24 cm
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for ANGEL’S BREAD CAKE RECIPE
- 5.3 oz Butter
- 5.3 oz Sugar
- 3 medium eggs
- 1 tsp Vanilla extract
- 5.3 oz All-purpose flour
- 7.1 oz Potato starch (Pane Angeli)
- 1 packet Baking powder (Pane Angeli)
- 1 pinch Salt
Tools for ANGEL’S BREAD CAKE RECIPE
#ADV
- Bundt pan
- Stand mixers
Preparation for ANGEL’S BREAD CAKE RECIPE
Work the butter at room temperature until it becomes creamy and gradually add the sugar. Then add the eggs, incorporating the second only after the first is mixed in.
Now add the vanilla extract and the salt.
Sift the flour with the potato starch and the Angel’s Bread baking powder.
Mix well, combining all the ingredients of the ANGEL DESSERT to obtain a creamy and fluid mixture.
Pour the mixture of the fluffy Angel’s Bread cake into a removable-bottom mold previously lined with parchment paper.
Level well and bake in a preheated oven at 338°F static for about 50 minutes, as always, rely on the toothpick test.
As you can see, the RING CAKE recipe is very simple, and after the time has passed, let it cool, then remove from the mold and serve.
Sprinkle it with powdered sugar and serve this delicate and delicious RING CAKE at the table!
Annalisa
Tips and notes
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