Water-based Plumcake without Butter – also Bimby, super soft and very fragrant with vanilla. An easy and quick Bimby recipe, ideal for those with little time and this wonderful appliance. Of course, it can also be prepared with electric whisks, so I’ll also write the procedure without Bimby.
Surely it’s the breakfast cake I love the most because the slices are perfect for spreading with jam or, as my son does, with homemade hazelnut cream.
Moreover, this recipe, like that of the chocolate plumcake without butter, is perfect for those who are lactose intolerant and for those who want to be lighter.
Let’s discover this plumcake delight together.
See you soon, SUSY
I also leave you:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 321.60 (Kcal)
- Carbohydrates 43.98 (g) of which sugars 21.72 (g)
- Proteins 6.21 (g)
- Fat 14.64 (g) of which saturated 3.00 (g)of which unsaturated 10.83 (g)
- Fibers 0.69 (g)
- Sodium 32.59 (mg)
Indicative values for a portion of 96 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 for the Water-based Plumcake without Butter – also Bimby
- 3 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 cup water
- 7 tablespoons peanut oil
- 1 packet baking powder
- as needed sugars (in granules)
Tools
- Kitchen robot Bimby
- Plumcake mold
- Spatula
How to prepare the Water-based Plumcake without Butter – also Bimby
In a bowl, I beat the eggs together with the sugar until they are frothy and pale.
I add the vanilla extract, water, and the oil slowly, continuing to whisk.
I lower the speed of the whisks and incorporate the flour and the sifted baking powder in several additions.
I pour the batter into a 10-inch mold, sprinkle the surface with granulated sugar and bake in the oven at 350°F for 45 minutes. The time may vary from oven to oven. Once cooked, I leave it a couple of minutes in the turned-off oven with the door open.
Once out of the oven, I let it cool well before removing it from the mold.
Our water-based plumcake without butter.I put in the bowl: eggs, sugar, and vanilla extract, set at 99°F for 2 minutes at speed 4.
I add the oil, water, flour, and baking powder and set for 1 minute at speed 4.
I pour the batter into the plumcake mold, previously greased and floured, or you can use the homemade pan release, sprinkle the surface with sugars and bake in the oven at 350°F for about 45 minutes.
The time may vary from oven to oven. Once cooked, I leave it a couple of minutes in the turned-off oven with the door open.
Once out of the oven, I let it cool well before removing it from the mold.
Our water-based plumcake without butter is ready!
