- 2 cups of wheat flour
- 2 cups of white sugar
- 1/2 cup of milk
- 4 eggs
- 1 ½ teaspoons of baking powder or baking soda
- 1 teaspoon of vanilla extract
- 1 pinch of salt
It is essential for the eggs to be at room temperature. Separate the egg whites from the yolks. We recommend doing this one at a time to prevent a bad egg from contaminating the others.
Combine the egg yolks with half of the sugar, preferably using electric whisks. Beat for 1 minute, then add the milk and continue mixing on high speed for at least 3 minutes.
Mix the dry ingredients: flour, salt, and baking powder. Sift everything over the beaten egg yolks to ensure the batter is smooth and free of lumps.
You can mix at low speed for 2 minutes with electric whisks until you achieve a homogeneous batter, or incorporate the flour using folding movements. Once everything is well combined, set it aside.
Beat the egg whites at high speed until stiff peaks form. Add the remaining sugar and vanilla. Continue beating until well combined.
Combine both mixtures using a spatula, making circular motions until everything is well mixed. At this stage, do not use electric whisks.
Grease the mold and sprinkle a little flour on it to prevent the dough from sticking. Preheat the oven to 180ºC.
Bake for 40 to 45 minutes with heat from above and below. Avoid opening the oven to prevent interrupting the cooking process, as this can affect the rising of the dough. The 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 cake in a pressure cooker, remember to place a preferably greased paper at the bottom. Cover the pot, but do not apply pressure. Cook the cake on low heat for about 40 minutes.
To check if the panetela is ready, use the classic toothpick test. Insert it into the center, and if it comes out dry, it's done. If not, continue cooking.
Remove it from the oven and let it cool in the pan for a few minutes. Then take it out and finish cooling preferably on a rack to prevent moisture retention.
If you cooked your panetela in a pressure cooker, uncover the pot and let the cake cool down. Do not take the panetela out of the pot while it's still fresh; it risks breaking apart.
We hope you enjoy this recipe. Bon appétit!