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Desserts

Breakfast Cake Without Yeast

The No-Yeast Breakfast Cake is a quick and easy dessert, perfect for the whole family and made with just 4 ingredients. Let's see the recipe!
Recipe Breakfast Cake Without Yeast
  • Difficulty Easy
  • Preparation 20 minutes
  • Cooking 35 minutes
  • Servings for 8 servings

This Breakfast Cake Without Yeast is a perfectly moist and soft dessert, with a light and fluffy texture that melts in your mouth. Perfect for those with yeast intolerance, this cake is similar to a Margherita Cake Without Yeast and is the ideal solution when craving a genuine homemade cake but lacking one of the main ingredients: yeast.

Like all Breakfast Cakes, it’s quite simple to prepare, and in less than 20 minutes, your quick cake is ready to be baked. Flavored with lemon juice, this Yeast-Free Cake requires just 4 ingredients: potato starch (available in most supermarkets in the baking section or can be substituted with cornstarch), sugar, eggs, and lemon. Therefore, besides being a Yeast-Free Dessert, it’s also a delicious Gluten-Free Cake, perfect for those following a celiac diet.

Have you ever tried Yeast-Free Cakes? You’ll be amazed! Given the absence of yeast, to achieve a fluffy and soft consistency, we’ll take advantage of the eggs’ properties. When beaten to stiff peaks, they will give the batter its lightness. Additionally, using potato starch instead of flour will make this Gluten-Free Breakfast Cake even fluffier, just like a cloud.

Ingredients for 8 servings

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Method

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  1. To prepare the No-Yeast Breakfast Cake, start by separating the egg whites from the yolks. Beat the egg whites until stiff peaks form using an electric mixer and set aside.
  2. Using the electric mixer again, beat the egg yolks with sugar until light and fluffy. Then add the potato starch while continuing to beat to avoid forming lumps.
  3. Add the lemon juice, mix well, and finally fold in the beaten egg whites in 2-3 additions using a spatula. Use gentle folding motions from bottom to top to maintain the airiness of the mixture.
  4. Transfer the batter into a 20 cm (8-inch) cake pan lined with parchment paper and bake at 170°C (338°F) for 35-40 minutes. Once done, remove from the oven and let it cool slightly before removing from the pan.
  5. Once the No-Yeast Breakfast Cake has completely cooled, dust it generously with powdered sugar and serve. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

You can customize the cake batter by adding different flavorings such as vanilla bean seeds, lemon or orange zest. For extra texture and flavor, you can add chocolate chips, chopped nuts, or shredded coconut. This versatile recipe can also be used as an alternative to traditional Italian sponge cake (Pan di Spagna) when making layered cakes with fillings.

Tips

To prepare the perfect Leavening-Free Breakfast Cake (Torta della Colazione Senza Lievito), achieving just the right soft and moist texture, the secret lies in perfectly whipping both egg yolks and whites. For best results, always use room temperature eggs. Before removing the cake from the oven, always perform the toothpick test (insert a toothpick in the center – it should come out clean) to ensure it’s properly baked through.

Storage

This Leavening-Free Breakfast Cake can be stored at room temperature under a cake dome for 2-3 days.

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