The Nene Cloud Ring Cake is a cake that was always made by my grandmother’s sister, Corinna, also known as Nene. She used to bake it on Sundays with the Versialia oven (it takes about 45 minutes), and for a long time, I made it that way as well, but it also turns out perfect in a traditional oven, perhaps even better. It’s a cake characterized by its fluffiness, like a cloud. If you squeeze a slice in your hands, nothing remains. It should be eaten for breakfast with a café au lait or dipped in coffee after lunch or dinner, ideally accompanied by sweet wines. It contains no milk or dairy, making it perfect for those intolerant to these foods. Let’s get to work and bake the Nene Cloud Ring Cake together.
If you like ring cakes, here are some delicious recipes!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Nene Cloud Ring Cake
- 6 Eggs
- 1 cup Potato starch
- 1 cup All-purpose flour
- 1 cup Sugar
- 6 tablespoons Vegetable oil
- 1 packet Baking powder
- 1 pinch Salt
- 1 teaspoon Vanilla extract (grated)
Tools for Nene Cloud Ring Cake Preparation
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- Electric Whisk
- 1 Bundt Pan 9.5 inch diameter
Preparation of Nene Cloud Ring Cake
Separate the egg yolks from the whites. Beat the yolks with half of the sugar until pale and frothy, and the whites with the remaining sugar until stiff peaks form.
Fold in the salt and vanilla into the yolks, then add the sifted potato starch and flour with baking powder, mixing with the oil and egg whites, stirring gently with a hand whisk to avoid deflating the mixture.
Preheat the oven to 350°F. Grease and flour a springform bundt pan with a diameter of 9.5-10.2 inches. Pour the mixture and bake for about 40 minutes, doing the toothpick test anyway. Let it cool before removing from the pan and serving.
Storage
We can keep the ring cake under a dome for 4-5 days.
