The zabaione plumcake is a soft and fragrant cake, perfect for breakfast and snack when you want something simple yet special. The aroma of Marsala blends with the sweetness of the batter, giving a warm and enveloping taste that recalls the flavors of Italian tradition. It is a soft, perfectly moist plumcake and very easy to prepare, ideal when you want to bring a homemade cake to the table that smells of celebration and goodness. Thanks to its light texture and the aromatic note of zabaione, it becomes a versatile and always appreciated recipe, perfect even when served with a sprinkle of powdered sugar or a delicate cream.
If you like plumcakes, try the lemon plumcake, the chocolate plumcake, the ricotta and chocolate plumcake or the cream plumcake.
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OTHER SOFT CAKES
Milk Bundt Cake
Paradise Cake
Lemon Bundt Cake
Grandma’s Yogurt Cake
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the zabaione plumcake
- 4 eggs
- 3/4 cups sugar
- 1/2 cup Marsala
- 1 2/3 cups all-purpose flour
- 2/3 cup cornstarch
- 1/2 cup butter
- 1 packet baking powder
- 1 pinch salt
- 1 tsp extra virgin olive oil
Tools
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- Electric Whisks
- Manual Whisks
- Plumcake Pan 12 inches
Steps for preparing the zabaione plumcake
To prepare your zabaione plumcake, start by mixing the whole eggs with the sugar until you get a light and fluffy mixture. This step allows you to incorporate air and get a soft and well-risen plumcake. When the mixture is whipped, add the Marsala and continue working the batter: you will immediately smell the typical aroma of zabaione, which will give your cake a warm and irresistible scent.
At this point, you can add the dry ingredients. Sift the flour, cornstarch, and baking powder directly into the bowl to avoid lumps and achieve a smooth and uniform consistency. Mix gently, without deflating the mixture, so as to maintain the soft structure of the plumcake. The batter will start to become thicker,
Now you can add the melted butter and a pinch of salt, which helps to enhance the taste of the zabaione. Mix until you get a homogeneous and velvety batter, then pour it into the plumcake pan lined with baking paper. Level the surface, make a groove in the center lengthwise which you fill with a drizzle of oil, and bake at 350°F, static, for 40-45 minutes, until the cake is puffed, golden, and very fragrant. Once ready, let it cool and serve with powdered sugar.
Storage
You can store the plumcake under a glass dome for 3-4 days.
