Learn how to make Torta alla Panna, a fluffy Italian cream cake that’s perfect for breakfast, dessert, or any sweet moment.

Torta alla Panna

Torta alla panna is a simple and genuine dessert, perfect for any time of day—from breakfast to an after-dinner treat, or as a delightful snack to share with loved ones. With its soft and velvety texture, delicate aroma, and enveloping flavor, this cake captivates both young and old from the very first bite!

This incredibly easy recipe requires no butter or oil; with just a few ingredients, including fresh cream, eggs, and flour, you can create a cake as fluffy as a cloud, ready to become your daily indulgence.

Whether adorned with powdered sugar or filled with cream, fruit, or chocolate, Torta alla Panna will always provide a moment of sweetness and simplicity… the perfect comfort food for any occasion!

If you love soft cakes for breakfast, also try:

• 7 Jar Cake
• Yogurt Cake
• Chiffon Cake
• Stracciatella Cake

Recipe by Michela Carta

Ingredients

• 200 ml fresh cream
• 4 large eggs
• 200 g all-purpose flour
• 200 g sugar
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder

Instructions

1. Preheat your oven to 180°C (356°F).
2. In a bowl, whip the fresh cream until soft peaks form.
3. In another bowl, beat the eggs and sugar together until light and fluffy.
4. Gently fold the whipped cream into the egg mixture.
5. Sift the flour and baking powder, then gradually combine it with the cream mixture.
6. Pour the batter into a greased and floured cake pan.
7. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Let it cool before removing it from the pan.
9. Dust with powdered sugar before serving.

Total Time: 45 minutes

Cuisine: Italian