Description
A classic Italian treat, this soft ring cake is perfect with coffee or tea. Enjoy it for breakfast, dessert, or an afternoon snack!
Ingredients
Units
Scale
- 3 large eggs
- 2 1/2 cups (300 g) all-purpose flour
- 1 1/2 cups (200 g) sugar
- 1/2 cup (120 ml) vegetable oil
- 1 cup (240 ml) milk
- 2 1/2 tsp (15 g) baking powder
- Zest of 1 orange or lemon (grated)
- Butter for greasing the pan
- Flour for dusting the pan
Instructions
- Preheat your oven to 350°F (180°C) for a lighter bake or 390°F (200°C) for a slightly darker crust.
- Prepare your baking pan by greasing it with butter, then lightly dusting it with flour. Tap out any excess flour.
- In a large mixing bowl, crack the eggs and add the sugar. Whisk until the mixture is pale and slightly frothy.
- Add the vegetable oil, milk, and zest of an orange or lemon. Mix until smooth.
- Sift in the flour and baking powder. Gently whisk or use a hand mixer until the batter is smooth and free of lumps. Avoid overmixing to keep the cake light.
- Pour the batter into the prepared pan, smoothing the surface with a spatula for an even bake.
- Place the pan in the preheated oven. Bake for 40 minutes. Do not open the oven for the first 25 minutes to avoid the cake collapsing.
- Insert a skewer or toothpick into the center of the cake. If it comes out clean, the cake is ready. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
- For a richer flavor, use whole milk instead of vegetable milk.
- To prevent sticking, use parchment paper in addition to greasing and flouring the pan.
- Store the cooled cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0g
- Carbohydrates: 40
- Fiber: 2
- Protein: 4
- Cholesterol: 60