WIND CAKE MANTOVANA FLUFFY SWEET, without butter, gluten-free, ideal for breakfast or snack for the whole family with starch.
Today we were talking about birthdays with my mom and she remembered this cake that her sister’s mother-in-law made for her birthday, it was a long time ago, but she remembered the name, wind cake.
The wind cake was and is a very fluffy cake without butter, she remembered that very well, so I did some research thinking it was a random name, but it actually exists.
Apparently, it is an old recipe or the name is old because the recipe is actually a very simple sponge cake with starch and oil, a very soft cake that you must try.
Follow me in the kitchen today there’s the wind cake!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 Eggs
- 1 cup Sugar
- 2 1/2 cups Potato starch
- 1/2 cup Vegetable oil
- Half packet Baking powder for desserts (vanilla-flavored)
Preparation
Beat 2 egg whites with 1/4 cup of sugar until stiff and set aside.
Mix the two yolks with the whole egg and sugar until it becomes white and frothy, it takes about 5 minutes.
Now you need to work by hand, pour the oil into the frothy mixture and fold by hand.
When well absorbed, add the sifted flour with the baking powder a little at a time, always folding by hand.
Finally, add the whipped egg whites.
Butter and flour a 8-inch pan and pour the mixture, level it well.
Bake in a preheated oven at 350°F (180°C) and cook for about 45 minutes, check with a toothpick after 30 minutes and keep an eye on the oven.
Remove from oven, take out of the mold, let it cool slightly and dust with powdered sugar.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
Arte in Cucina recommends
Wind cake fluffy quick sweet, without butter, gluten-free.
Of course, you can use flour instead of starch.
YOU MIGHT ALSO LIKE:
Chocolate chip cookie croissants
Quick ricotta and lemon fritters
