The Soft Cake Emilia is a delicate, soft cake with a buttery lemon aroma: a cake to enjoy in its simplicity or accompanied by ice cream. Yes, because soft but dry cakes, meaning not filled with any cream, I like to serve with ice cream or if you want to stay lighter with Greek yogurt that has the perfect consistency to form scoops with an ice cream scoop. Why is it called Soft Cake Emilia? Because the recipe is from Aunt Emilia. You can find it in the book “Recipes my way” by Simona Galimberti. And I wanted to make it in memory of a beautiful friendship.
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 1 1/4 cups sugar
- 2 cups cornstarch
- 1/2 cup rice oil (or any other seed oil of your choice)
- 1 packet vanilla-flavored baking powder
Tools
- 1 Springform pan 10 inches
- 1 Reusable parchment paper mat
- 1 Kitchen Aid Artisan Mixer
- 1 Cake tester
Steps
Preheat the oven to 350 °F. Line a 10-inch springform pan with parchment paper or with the appropriate reusable mats or if you prefer, you can butter and flour it. In the mixing bowl or with electric beaters, whip the eggs with the sugar for at least ten to fifteen minutes (this is necessary to obtain a soft cake). Add the sifted cornstarch with the baking powder and the rice oil (or another seed oil of your choice). Bake in the oven at 350 °F for 35/40 minutes. Check the baking after 30 minutes, and if necessary, cover the cake with a sheet of aluminum foil so it doesn’t darken on top. Always check for doneness with a skewer before taking the cake out of the oven. When it’s ready, remove it from the pan, let it cool before sprinkling it with powdered sugar and serving.
