The twelve spoon water cake is soft and “light” and very easy to make: the measurements are counted with a spoon, so you don’t need a scale. You can prepare it in no time, it’s perfect if you are lactose intolerant and it’s delicious for breakfast or a snack paired with a plant-based drink, fruit juice, orange juice, or a good tea. Ready to count? Come with me to the kitchen to prepare the twelve spoon water cake.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Oven, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 12 tablespoons sugar
- 12 tablespoons flour
- 12 tablespoons water
- 12 tablespoons rice oil (or any other seed oil of your choice)
- 1 lemon (zested)
- 1 packet vanillin
- 1 packet baking powder for cakes
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Mold ring mold 10 inches
- 1 Toothpick Cake tester
- 1 Cooling Rack
Steps
Beat the eggs well with the sugar. Add the twelve tablespoons of flour, water, and seed oil. Mix well in a stand mixer or with an electric beater to obtain a smooth and homogeneous mixture. Then add the grated lemon zest, vanillin, and baking powder. Pour the mixture into a ring mold or a cake pan (remember to butter and flour the mold, but if you use one like mine, it’s not necessary) and bake the cake in a preheated oven at 356°F for 40 minutes. Check the baking with a skewer before removing the cake from the oven. Once baked, remove from the oven, let it rest for five minutes, then remove it from the mold and let it cool. If desired, sprinkle with powdered sugar.
