Today, I’m sharing a recipe close to my heart. Grandma Eda’s soft cake, a dessert full of memories that has always accompanied my family and me. A soft cake that tastes good and genuine and is perfect for filling or enjoying on its own.
The cake is ideal in the morning or any time of the day. Grandma used to make desserts with a simple spoon without weighing the ingredients. I’ll give you both options.
Let’s start baking, happy recipe.
Giusi.
If you’re interested, click on Instagram video recipe to find the video with the procedure.
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 3 eggs
- 10 tablespoons potato starch (3/4 cup)
- 3/4 cup milk (180 ml)
- 10 tablespoons oil (1/4 cup)
- 1 baking powder (16 g)
- 10 tablespoons sugar (1/2 cup)
Tools
I used a 9.5-inch diameter mold, but if you prefer, you can use a 10-inch one. The cake will be slightly lower but perfect.
Steps
First, separate the yolks from the egg whites.
In a bowl, mix the sugar with the yolks, then add the milk and oil.
Gradually add the potato starch, flour, and finally the baking powder, sifting all these last ingredients.
Beat the egg whites until stiff and then add them to the mixture, a little at a time, working from the bottom up.
Pour the creamy mixture into a mold lined with parchment paper or buttered and floured.
Bake in a preheated static oven at 340°F (170°C) for about 30 minutes, always do the toothpick test.
Once cooked, let the cake cool completely.
To make it even more delicious, I cut it in half and filled it with hazelnut cream.
Grandma Eda’s soft cake is ready to be enjoyed.
Storage
The soft cake keeps well under a glass dome for several days.
