Paneangeli Vanilla Raising Agent 3 x 16g

Lievito Pane Degli Angeli Vaniglinato 3 x 16g

Powdered raising agent with a delicate vanillin fragrance. It comprises bicarbonate and pyrophosphate, leavening agents that are activated with water and the oven's heat.

Ideal for preparing all baked desserts such as soft dough cakes, shortcrust pastry and soft cakes.

Recipe below using Paneangeli Lievito: Ciambella, a beloved Italian cake, reminiscent of a doughnut due to its ring shape. This simple yet elegant cake is perfect for any occasion, from a casual breakfast to a festive dessert.

Ciambella Recipe using Paneangeli Lievito / Vanilla Raising Agent

Preheat the oven to 180°C / 350°F.

Grease a Ciambella pan with butter coat well bottom and sides and dust it with flour. Or use a non-stick pan.

For cake batter

• 2 3/4 cups (330g) all-purpose flour
• 3/4 cup (170g) unsalted butter, room temperature
• 1 1/2 cups (300g) granulated sugar
• 1/4 cup (28g) cornstarch or potato starch
• 2 tablespoons extra virgin olive oil or vegetable oil
• 3/4 cup (180ml) milk
• Finely grated zest of 1 lemon
• 5 eggs (room temperature)
• Pinch of salt
• 1 envelop of Lievito Pane degli Angeli Vanilla Raising Agent 

For dusting

• Vanilla-flavored icing sugar

Preparation

In a big bowl, beat the butter, oil, sugar, zest, and salt until smooth, pale and fluffy, then add the eggs one at a time and beat well after each.

In another bowl, mix the flour, starch and Paneangeli Lievito 

Add half of the dry ingredients to the wet ingredients, mix well and then add the other half. Mix until there are no more clumps left.

Scoop the batter into the pan and bake for 45 minutes until golden brown or until a thin skewer comes out clean.

Let the cake cool for about 15 minutes; when fully cooled, dust with icing sugar.

Store leftover cake covered at room temperature for up to 4 days.

This cake is about 8-10 servings. 

Ingredients:

Raising agents (disodium diphosphate (E 450), sodium hydrogen carbonate (E 500)), corn starch, stabilizer (sodium, potassium and calcium salts of fatty acids (E 470a)), flavourings.
Vegetarian