Classic ITALIAN BREAKFAST VANILLA CAKE | Super soft and fluffy ring cake | My grandma's recipe

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used for moisture.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: cocoa powder

Dark chocolate has less sugar, cocoa powder can be used for flavor.

Open a vanilla bean by slicing it lengthwise and scrape the seeds from one end of the pod to the other.

Add the vanilla bean to a pan and pour in a glass of milk.

Simmer the milk with the vanilla bean for a couple of minutes, then let it cool and set aside.

Beat 4 eggs until they double in volume.

Add 400g of white sugar to the eggs and beat on high speed until fluffier.

Add the vanilla seeds and keep beating until well incorporated.

Add a glass of sunflower oil and beat until combined.

Pour the cooled milk into the mixture and beat on low speed until combined.

Sift 400g of all-purpose flour and whisk until well incorporated.

Sift 16g of baking powder and whisk until combined.

Pour the batter into a previously prepared pan.

Bake in a preheated conventional oven at 180°C for 50 to 60 minutes, depending on your oven.

Let the cake cool in its pan on a wire rack for 5-10 minutes.

Run a spatula around the edges to loosen them from the sides of the pan.

Place a plate over the top of the cake and flip the pan, twisting it a little to gently lift it off.

Use another plate to flip the cake again and let it cool on a wire rack for 1 hour to 1 hour and a half.

Dust the cake with powdered sugar if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens