The cream ring cake is so fluffy it melts in your mouth! It’s ideal for a sweet breakfast or for our children’s snack. It’s without butter and oil, I hadn’t made new desserts for a while, and today I’m starting again in a big way by writing you this delicious recipe. As breakfast desserts, I also recommend the Soft Ring Cake with Jam and the Limoncello Ring Cake which are equally delicious and extra soft. Now I leave you to the recipe, a kiss, Chicca!
If you’re looking for more recipes, like ring cakes, take a look at these:
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 223.49 (Kcal)
- Carbohydrates 35.23 (g) of which sugars 20.23 (g)
- Proteins 3.44 (g)
- Fat 8.57 (g) of which saturated 0.23 (g)of which unsaturated 0.28 (g)
- Fibers 0.49 (g)
- Sodium 8.82 (mg)
Indicative values for a portion of 70 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
- 3 eggs
- 1 1/8 cups sugar
- 2 cups all-purpose flour
- 1 packet baking powder
- as needed lemon zest (or orange zest)
- 1 cup heavy whipping cream (preferably unsweetened)
- as needed vanilla powdered sugar (optional)
Tools
- 1 Mold
- 1 Mixer
How to make the cream ring cake
In a bowl, beat the eggs with the sugar and grated lemon zest.
Whip the mixture until it becomes nice and frothy, which will take about 5 minutes.
Then pour in the cream slowly, preferably at room temperature.
At this point, incorporate the sifted flour and baking powder, mix without deflating the mixture with a spatula, stirring from the bottom up, be careful not to create lumps.
Pour the mixture into a greased and floured 9.5-inch ring mold. Bake your cream ring cake for 40-45 minutes at 356°F in a static oven.
Remove from the oven and let cool completely on a wire rack before dusting with plenty of powdered sugar and slicing.
Storage and Tips for the Cream Ring Cake
The cream ring cake can be stored under a cake dome for up to 3-4 days. Alternatively, it can be frozen in single portions. For those with a sweet tooth, once the ring cake is baked, you can cut it in half and fill it with jam or preserves.
FAQ (Questions and Answers)
Watch the video recipe
