The recipe for Milk Ring Cake I present to you today is from the cooking blog of my friend and fellow blogger Federica, from La Rica cucina con voi. In her recipe, you will find rice flour among the ingredients, while in mine, I always use all-purpose flour.
You will also find two other important differences: in this case, the oven temperature and the baking time.
As I often write in my recipes, everyone knows their own oven, so I lowered the degrees and extended the baking time for this dessert.
The Milk Ring Cake recipe is very simple to make, and you’ll end up with a soft and delicate dessert without butter or oil. I served it on Friday evening, and it disappeared.
You can find the Milk Ring Cake recipe in the Cake and Ring Cake Recipe Collection on the blog Le Ricette di Bea, which you can read by clicking here.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Energy 440.95 (Kcal)
- Carbohydrates 91.11 (g) of which sugars 43.44 (g)
- Proteins 13.01 (g)
- Fat 5.20 (g) of which saturated 2.50 (g)of which unsaturated 2.25 (g)
- Fibers 1.52 (g)
- Sodium 204.17 (mg)
Indicative values for a portion of 100 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 a 28 cm Milk Ring Cake
- 2 1/2 cups All-purpose flour
- 3/4 cup Sugar
- 3 Eggs (at room temperature)
- 1 cup + 2 tbsp cups Milk
- 1 packet Baking powder
- to taste Powdered sugar
- 1 pinch Salt
- 1 packet Vanillin (or 1 vial)
Tools
- Oven
- 1 Bowl
- 1 Scale
- 1 Electric whisk
- 1 Spoon
- 1 Ring cake mold
Preparing the Milk Ring Cake
As always, preheat the oven to 320°F (160°C) in static mode. Then take a bowl and work the eggs with the sugar and a pinch of salt, add the vanillin vial and then the milk, previously sifted flour, and baking powder.
Take a ring cake mold, butter and flour it, or pour some oil, making sure to cover all points of the mold. Pour the mixture into it and bake for about 35 – 40 minutes. Once the milk ring cake is ready, remove it gently from the mold and sprinkle with powdered sugar to serve.
Enjoy your meal!!!
The recipe has also been prepared by many readers of the blog, including Veronica, who prepared this dessert during the quarantine period for breakfast with her mom and dad, and Chiara, who prepared it for her family while the little one was asleep.
Variants:
In my version, I didn’t use rice flour but the classic cake flour, and it turned out slightly darker than Federica’s. We really have to thank her for this delicious milk ring cake, delicate and soft, ideal for a snack or breakfast.
