The 1234 cake is a soft, simple, and quick Spanish dessert that uses ingredients you usually have at home. To prepare it, you will need a large bowl, an electric whisk, and a 200 ml glass.
Why is it called 1234 cake? Because it takes its name from the quantity of ingredients that make up 1 glass of cream or milk, 2 of sugar 3 of flour and 4 large eggs. To these ingredients are added flavorings and seed oil or butter by reducing a part of the sugar.
As soon as I saw it, I thought of our 7 jars cake, it’s very similar and can be adapted to taste, a true passepartout:
The liquids – you can use 200 ml of milk, cream, or yogurt, the final result will vary because each ingredient contains a very different amount of water and fats
the flours – usually 00 flour is used but cocoa can be added or a glass of flour can be replaced with one of potato starch for greater softness
the sugar – in my opinion, it is a bit too much so I reduced it, I used 1 and a half glasses of sugar and half a glass of oil
the eggs – 4 large eggs are needed
the flavorings – absolutely essential, they are added to taste
the fats – in the basic version, they are not present and the mixture is used as a sponge cake, just add half a glass of oil or very soft butter to get a perfect base.
the baking powder – one packet of baking powder is sufficient, or you can use self-raising flour, which is not commonly used here but can be found in large supermarkets.
If you don’t enrich it, you can cut it into layers and fill it or enjoy it for breakfast with a sprinkle of powdered sugar; moreover, it can be frozen.
Today I prepared the original version in the bundt pan mold and I can tell you it is perfect to enrich with fresh fruit like apples, pears or pineapples, you can also make a marbled version or add coarsely chopped nuts or chocolate chips.
What do you think? Did I intrigue you? If you like, try it and let me know what you think.
Here are some other soft cakes that are easy to remember:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 352.46 (Kcal)
- Carbohydrates 61.37 (g) of which sugars 36.89 (g)
- Proteins 6.88 (g)
- Fat 10.18 (g) of which saturated 1.38 (g)of which unsaturated 1.33 (g)
- Fibers 0.80 (g)
- Sodium 31.53 (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
To measure the ingredients use a 200 ml glass, if you don’t have one don’t worry I will also provide the weight of the individual ingredients. For variations, read the text above the recipe, you can safely make the changes you prefer.
- 1 glass whipping cream (or milk or yogurt – 200 ml)
- 2 glasses sugar (330 g – too much for me, I replaced half a glass of sugar with oil so I used 230 g of sugar and 100 g of oil)
- 3 glasses 00 flour (350 g – I used 2 glasses of flour and 1 of potato starch)
- 4 eggs (large – 230 g)
- 1 packet baking powder for desserts
- 2 teaspoons vanilla extract
- 1 teaspoon lemon zest (grated)
- 1 teaspoon orange zest (grated)
- q.s. butter
- 1 tablespoon 00 flour
- 2 tablespoons sugar granules
Tools
- 1 Bowl large
- 1 Electric whisk
- 1 Mold 24 cm bundt pan or a 24 cm springform pan
Procedure
To prepare the 1234 cake, it is essential to use room temperature eggs.
In a large bowl, beat the eggs with the sugar for 7/8 minutes, they should triple in volume and be pale and frothy.
Add the oil, vanilla, and citrus zests to the bowl with the beaten eggs and incorporate quickly.
Add the sifted flour, potato starch, and baking powder, continuing to mix the batter with the electric whisk, finally add the cream incorporating it with a spoon in two or three times.
Mix the batter well but only for the time necessary to incorporate the ingredients.
The batter is ready, it should be soft and creamy, not liquid.
Pour the batter into the buttered and floured mold. Garnish the surface with the sugar granules.
Bake the cake in a preheated static oven at 356°F for about 40/45 minutes.
Test it with a toothpick to check if it’s done; if necessary, extend the baking time by a few minutes, be careful not to overbake it, or it will become dry.
If the surface of the cake tends to darken too much, cover it with a sheet of aluminum foil.
The 1234 cake is ready, let it cool completely and serve.
Tips
Storage
The 1234 cake keeps at room temperature for 3/4 days under the appropriate glass dome.
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