- 2 cups of wheat flour
- 2 cups of white sugar
- 1/2 cup of milk
- 4 eggs
- 1 ½ teaspoon baking powder or baking soda
- 1 Teaspoon vanilla extract
- 1 pinch of salt
It is essential that the eggs are at room temperature. Separate the whites and the yolks. We suggest that you do it one at a time, to prevent one bad egg from contaminating the rest.
Mix the yolks with half the sugar, preferably using electric beaters. Beat for 1 minute, then add the milk and continue mixing on high speed for at least 3 minutes.
Mix the dry elements, flour, salt and baking powder. Sift everything over the beaten yolks to ensure that the dough does not have lumps.
You can mix at low speed for 2 minutes with the electric beaters until you achieve a homogeneous dough or integrate the flour with surrounding movements. When everything is well integrated, set it aside.
Beat the egg whites on high speed until stiff. Add the remaining sugar and vanilla. Continue beating until well integrated.
Integrate both preparations with a spatula, making enveloping movements until everything is well mixed. Do not use electric wands at this time.
Grease the mold and sprinkle a little flour to prevent the dough from sticking. Preheat the oven to 180ºC.
Bake for 40 or 45 minutes with top and bottom heat. Avoid opening the oven so that it does not interrupt the cooking, as it may affect the growth of the dough. Baking time will depend on the size of the mold used, the amount of dough and the characteristics of each oven.
If you decide to make the panetela in a pressure cooker, remember to place a preferably greased piece of paper on the bottom. Cover the pot, but do not apply pressure. Cook the panetela over low heat for approximately 40 minutes.
To know if the panetela is ready, check it by doing the classic wooden toothpick test. It is introduced to the center and if it comes out dry it is done. If not, continue cooking.
Remove it from the oven and let it cool in the mold for a few minutes. Then take it out and finish cooling, preferably on a rack so that it does not retain moisture.
If you cooked your panetela in the pressure cooker, uncover the pot and let the dough cool. Do not remove the panetela from the pot when it is just cooked, you risk breaking it.
We hope you enjoy this recipe. Enjoy your meal!