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Pandoro is a traditional Italian Christmas cake from Verona with a light, fluffy crumb and star shape. It features a delicate vanilla-infused sponge cake that is often dusted with powdered sugar. This beloved breakfast pastry is perfect for special occasions and pairs wonderfully with coffee or hot chocolate.
Prep
20 min
Cook
40 min
Total
60 min
Servings
10 srv
Difficulty
Medium
Calories
285 kcal
For 10 serving(s)
Per serving
Preheat the oven to 180°C and prepare a pandoro mold by greasing it well with softened butter
In a large bowl, whisk together 6 egg yolks with 150g of sugar until pale and fluffy, approximately 5 minutes
Gently fold in the melted butter and add 1 teaspoon of vanilla extract to the egg mixture
In a separate bowl, beat 6 egg whites with a pinch of salt until stiff peaks form
Carefully fold the egg whites into the egg yolk mixture in three batches, maintaining the light texture
Sift 200g of flour and 10g of baking powder together, then fold gently into the batter
Pour the batter into the prepared mold and bake for 35-40 minutes until a toothpick inserted in the center comes out clean
Allow the cake to cool completely, then dust generously with powdered sugar before serving
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