No sifting, separating or fussing. Now thats my kind of baking. This Homemade Panettone is quick and easy to make. With just 6 common pantry ingredients, you can create a mile high spongy panettone even my Italian Nonna would be proud of.
Serve this as an Italian breakfast, with an espresso and some milk or as a decadent after dinner dessert, either way you'll love this delicious cake.
This cake is often sold in stores, at least here in NY during Christmas. The one you typically see has raisins and fruits in it...not my favorite. Then there's Pandoro, which is the panettone cake without the fruits. It's a spongy, soft and fluffy cake with a vanilla taste that's so wonderful. Now you no longer have to wait for the holidays to have fresh panettone.
1 1/2 cups sugar
1 1/2 cups flour, unsifted
6 ozs vegetable oil
9 teaspoons of baking powder
1 tablespoon vanilla extract
In a large mixing bowl, combine all ingredients and mix really well for at least 10 minutes, the trick to fluffy panettone is to mix the batter for 10-15 minutes. Butter the bottom and sides of a 9x13 pan and dust with flour. Pour in batter. Bake in a preheated oven at 400 degrees for 55 minutes or until a toothpick inserted comes out clean. Once cooled, top with powdered sugar.
Since ovens vary a bit, toothpick test it at 40 minutes to see if it's ready. If it comes out clean, then it's done regardless of the time remaining.
If using a dark pan, decrease the heat to 375 degrees.