- 2 cups of wheat flour
- 2 cups of white sugar
- 1/2 cup of milk
- 4 eggs
- 1 ½ teaspoon of baking powder or baking soda
- 1 teaspoon of vanilla extract
- 1 pinch of salt
It is essential that the eggs are at room temperature. Separate the egg whites and the yolks. We suggest doing it one at a time to avoid a bad egg contaminating the rest.
Mix the yolks with half of the sugar, preferably using electric whisks. Beat for 1 minute, then add the milk and continue mixing at high speed for at least 3 minutes.
Mix the dry ingredients, the 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 beaters until you achieve a homogeneous mixture, or incorporate the flour with gentle folding movements. Once everything is well integrated, set it aside.
Beat the egg whites at high speed until stiff peaks form. Add the remaining sugar and the vanilla. Continue beating until well combined.
Integrate both mixtures with a spatula, making folding movements until everything is well combined. At this point, do not use electric whisks.
Grease the mold and dust it with a little flour to prevent the dough from sticking. Preheat the oven to 180ºC.
Bake for 40 to 45 minutes with heat from the top and bottom. Avoid opening the oven to not interrupt the cooking, as it may 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 panetela in a pressure cooker, remember to place a preferably greased paper at the bottom. Cover the pot, but do not apply pressure. Cook the panetela on low heat for about 40 minutes.
To know if the panetela is ready, check by doing the classic wooden stick test. Insert it in 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 mold for a few minutes. Then take it out and finish cooling preferably on a rack so it doesn't retain moisture.
If you cooked your panetela in the pressure cooker, uncover the pot and let the batter cool down. Do not take the panetela out of the pot when it is freshly made, as it runs the risk of breaking.
We hope you enjoy this recipe. Bon appétit!