Moretta cake, a great breakfast or snack cake that is easy to prepare and can be filled with various creams like custard or camy cream, transforming into a perfect cake for any occasion. Personally, I have often used it as a base for my decorated cakes, as you can see in this cake, because it has a great consistency, suitable for soaking and filling while remaining structured and supporting fondant and various decorations.
There are many versions on the web, but I can guarantee that after many trials, this is my perfect version of the Moretta cake. Simple and easily available ingredients are needed to make the Moretta cake. For a lactose-free version, simply replace the milk with water.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 304.65 (Kcal)
- Carbohydrates 33.07 (g) of which sugars 18.68 (g)
- Proteins 5.98 (g)
- Fat 18.47 (g) of which saturated 3.56 (g)of which unsaturated 14.24 (g)
- Fibers 2.12 (g)
- Sodium 27.41 (mg)
Indicative values for a portion of 88 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 Batter
Simple and easily available ingredients are needed to make the Moretta cake. For a lactose-free version, simply replace the milk with water.
- 4 eggs
- 1 cup sugar
- 7/8 cup vegetable oil
- 7/8 cup milk (water for lactose-free version)
- 4 tablespoons unsweetened cocoa powder (level)
- 1 2/3 cup all-purpose flour
- 1 package baking powder
Tools
- 1 Stand Mixer howork
- 1 Springform Pan Ballarini
Steps
Start by beating the eggs with the sugar, continue adding one ingredient at a time in the described order, always at medium speed.
If, like me, you don’t have a 9.5-inch springform pan, you can use a regular baking pan, making sure to cover the base with parchment paper. To make this operation easier, I recommend greasing the pan before placing the paper, so it adheres perfectly.
Pour the obtained batter into the pan and bake in a preheated oven at 356°F for about 40 minutes, always do the toothpick test.
When it is well cooled, you can easily remove your cake from the pan and enjoy it as is, dusted with powdered sugar, or filled.
Notes
This recipe contains one or more affiliate links. If you liked the recipe, follow me also on social media Facebook, Pinterest, Instagram and Twitter. Leave your comments and feel free to contact me for any questions.
This recipe contains one or more affiliate links. If you liked the recipe, follow me also on social media Facebook, Pinterest, Instagram and Twitter. Leave your comments and feel free to contact me for any questions.
