Easy Italian Water Cake
User Reviews
5
Easy Italian Water Cake
Description
The Easy Italian Water Cake uses basic pantry ingredients blended into a smooth batter that yields a delicate crumb and moist texture. Cake flour and baking powder provide leavening for a light rise while the water and vegetable oil keep it tender. Vanilla adds subtle flavor, though the cake can be customized with citrus zest or spices.
Baked at a moderate temperature in a greased and floured pan, the cake is tested for doneness with a toothpick to ensure a soft, yet fully cooked interior. Once cooled, it is traditionally dusted with powdered sugar for a simple finishing touch. The neutral nature of this cake makes it a good companion to fruit toppings, creams, or enjoyed plain.
Storage is straightforward; at room temperature, it keeps fresh for about three days, or up to nearly a week when refrigerated wrapped tightly to prevent drying. It can also be frozen for longer storage and thawed in the fridge for convenience.
For a tender texture similar to pastry flour, substitute some all-purpose flour with cornstarch. Bring ingredients to room temperature before mixing for even batter consistency.
Ingredients
- 2 cups cake flour
- 1¼ cups powdered sugar aka icing sugar
- 2 teaspoons baking powder
- 1 pinch salt
- 1 cup water 270 grams total, if you double the recipe then double this amount, room temperature
- 3¼ tablespoons vegetable oil or corn or sunflower oil, or melted butter or light olive oil
- 1 teaspoon vanilla
Instructions
- Pre-heat oven to 350F (180C). Grease and flour a round 8 inch cake pan or 9 inch bundt pan.
- Sift the flour, sugar, baking powder and salt into a large bowl. Add the water, vegetable oil and vanilla, beat on medium speed until completely combined. Pour into the prepared cake pan and bake for about 40-45 minutes. Test for doneness with a toothpick, when it comes out dry or a few crumbs attached it's done. Let cool completely then dust with powdered sugar. Enjoy!
Notes
- To create pastry-like flour, replace two tablespoons of all-purpose flour per cup with cornstarch; sift together multiple times for an even mix.
- Allow ingredients to reach room temperature before mixing to ensure proper batter texture.
- This cake can be enhanced with additions like lemon or orange zest, cinnamon, or almond flavoring to vary taste.
- Store the cake covered at room temperature for up to three days or tightly wrapped in the fridge for up to six days to maintain moisture.
- For long-term storage, freeze the wrapped cooled cake for up to three months; thaw in the refrigerator before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 190 kcal
% Daily Value*
| Calories | 190kcal | 10% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 4g | 20% |
| Sodium | 5mg | 0% |
| Potassium | 108mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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