Water Cake: Soft, Quick, and Impossible to Fail.
When it comes to homemade desserts, the Water Cake is absolutely one of my favorites, and it might become yours too!
It’s the perfect base, a small masterpiece of simplicity that I love in all its variations: fantastic with coffee, citrusy with orange, rich with apples… but the version that steals my heart every time is always the most simple and pure.
Delicate, soft as a cloud, and it can be prepared in record time. I swear, it will take you “one minute” to mix the ingredients and prepare it for the oven. It’s a dessert that never disappoints: I assure you, with this cake you’ll never go wrong, and it’s ideal even if you’re a beginner in the kitchen!
But its true strength is its incredible versatility. Being neutral and delicate, it lends itself magnificently to being filled however you like: try it with hazelnut cream for the greediest, with classic custard, with fresh cream, or simply spread with jam. Whatever the filling, its softness will embrace it perfectly.
If you love this base as much as I do, or if you want to explore the endless possibilities of this magical dessert, I’ll leave you the link to discover all my other versions: ➡️ Water Cakes.
But now let’s start Baking.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 1 Minute
- Portions: 5
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the water cake
- 1.5 cups all-purpose flour
- 6 tbsps granulated sugar
- 1 tbsp baking powder
- 2 eggs
- 1/2 cup warm water
- 1/4 cup milk
- 6 tbsps vegetable oil
Tools
I used a 8/9 inch diameter mold
Steps for the water cake
Pour the water into a saucepan and heat (do not boil, just warm). In a bowl, pour the flour, sugar, milk, oil, eggs and mix, add the baking powder, incorporate and then pour the warm water (but not boiling) in a thin stream.
Mix well.
The batter will be liquid. Pour the mixture into a buttered and floured mold or lined with parchment paper, I used a silicone mold
Bake at 350°F in a preheated static oven for 30 minutes, always do the toothpick test, if it comes out dry, the cake is ready.
I enriched the cake with hazelnut cream, just let the cake cool completely, cut it in half, and fill it.
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Pasticcidigiu
