This Italian Vanilla Cake is quite an easy cake to make. Made with fresh cream and no butter but with the added touch of citrus.
Whether you choose lemon, orange or even mandarin zest this cake would make a delicious addition to any dessert table.
Fresh Cream Vanilla Cake
This Italian cake is known as a Ciambellone, which actually means big donut. These types of cakes are eaten for breakfast or snack. They are never glazed or frosted, but they are dusted with a good amount of powdered sugar.
They are quick and simple to make because you never know who will be stopping by for an afternoon espresso and a little bit of town gossip.
And now I know why Italians eat cake for breakfast, I am pretty sure one of the reasons is this cake.
I have made a lot of Italian cakes in my day, but I am going to say that this is probably one of my favourites.
If there is one thing that Italians love to add to their sweet recipes it’s either lemon zest or lemon juice.
Well I decided to change it up and I added mandarin zest instead, and what a good choice it was.
If you wanted you could substitute with orange or maybe even lime might be an interesting choice. You choose.
You could probably leave out the citrus if you wanted and just add a bit more vanilla.
How to make the Vanilla Cake
- In a medium bowl whisk the flour, baking powder and salt, set aside.
- In a large bowl, beat on medium speed the eggs and sugar until light and fluffy (5-6 minutes).
- Then add the vanilla, and then slowly add the cream while beating on medium / low speed for 2 minutes.
- Add the flour mixture and zest and beat to combine until smooth.
- Pour the batter into the prepared pan and bake for approximately 35-40 minutes.
- Let cool completely before removing from the pan.
- Dust with powdered sugar before serving.
Tips for making the Best Vanilla Cake
Be sure to use cake or pastry flour. This helps to make a softer cake.
To make your own homemade pastry flour, for every one cup of all purpose remove 2 tablespoons and substitute with corn starch. Be sure to sift together before using.
Remove the eggs, cream and and zest from the fridge at least 30-45 minutes before using.
Room temperature ingredients will mix easier and better with the batter and they rise more easily.
Be sure to use whole / whipping / heavy cream, in other words cream with at least 30% fat.
Since there is no butter or oil in the cake you need the fat from the cream.
Let the cake cool completely in the pan before removing.
How to store a Homemade Cake
The cake should be stored in an airtight container or a covered cake dish. It will keep at room temperature for 4-5 days.
The cake can also be frozen. Wrap the cooled cake tightly in plastic and place in a freezer safe bag or container.
It will keep up to three months in the freezer.
More Delicious Italian Cakes
Italian Chocolate Chip Ricotta Cake
If you are like me and love trying a not too sweet Italian cake that is perfect for breakfast or even for snack in the afternoon with a cup of tea or coffee, then I hope you give this Fresh Cream Vanilla Cake a try. Enjoy!
Fresh Cream Vanilla Cake
Ingredients
- 1 1/2 cups cake / pastry flour* (180 grams)
- 3/4 cup granulated sugar (150 grams)
- 1 cup + 2 tablespoons whole / whipping cream** (270 grams)
- 1 large egg**
- 1 large egg yolk**
- 1 1/2 teaspoons baking powder
- 3/4-1 teaspoon vanilla
- 1 pinch salt
- 1 zest of lemon / mandarin or orange**
*To make homemade cake flour from 1 cup of flour remove 2 tablespoons and substitute with cornstarch. Sift together before using.
**Remove from the fridge at least 30-45 minutes before using.
TOPPING
- 2-3 tablespoons icing / powdered sugar for dusting
Instructions
- Pre heat the oven to 350F (180C), grease and flour an 8 inch (20-22cm) cake or bundt pan.
- In a medium bowl whisk the flour, baking powder and salt, set aside.
- In the bowl of your stand up mixer or large bowl, beat on medium speed the eggs and sugar until light and fluffy (5-6 minutes), then add the vanilla, and then slowly add the cream while beating on medium / low for 2 minutes, add the flour mixture and zest, beat on medium speed to combine until smooth.
- Pour the batter into the prepared pan and bake for approximately 35-40 minutes or until toothpick comes out clean. Let cool completely before removing from pan. Dust with powdered sugar before serving. Enjoy!
Lo says
This cake is so delicious..the orange flavor is wonderful. Thanks for the recipe.
Rosemary says
Hi Lo, thanks so much, so glad you enjoyed it. Have a great week.
Carien Russell says
Just made this cake yesterday and put the sugar in with the flour instead of with the egg (obviously I didn’t read your instructions before I started). Despite this mistake, the cake turned out delicious and will be a regular in our household. I used orange zest, and it was lovely.
Rosemary says
Hi Carien, thanks so much, well there you go it works that way too. Have a great week.
Mary says
What type pan do you use?
Rosemary says
Hi Mary, in the recipe instructions it says an 8 inch bundt pan or cake pan. 🙂
Lo says
I’m going to make this and will be using the zest of an average size orange, not a mandarin. Am I zesting the whole orange? Could you provide an approximate amount of zest that should be used?
Thank you.
Rosemary says
Hi Lo the recipe does say zest of 1 orange, lemon or mandarin. Let me know how it goes.
Lo says
Ok thanks.
ΕΥΑΓΓΕΛΙΑ says
I made the cake and it was delicious. My family liked it. Thanks so much for sharing this recipe.
Rosemary says
Thanks so much, glad everyone liked it. Have a great weekend.
Janine says
This looks delicious. Your baking recipes take me back to my grandmothers and my Italian heritage.
Rosemary says
Hi Janine, thanks so much, glad I can bring back some memories.