The American panettone is a recipe suitable for anyone who loves desserts but needs to keep the supply of sugars for various reasons or in general the calorie intake.
It may seem strange that a recipe for a "light" dessert comes from the United States but in reality to believe that this is a really suitable dessert to you, just think that its name, in the USA, is "Angel Food Cake", a Panettone so light as to be the food of the angels.
In America it is a dessert that can be prepared at any time, without there being a specific anniversary, since it resembles what we call "donut" than a real "panettone" despite being prepared by us as its substitute .
To find out how to prepare the American panettone we recommend that you follow this recipe that turns out to be cheap, dietary, fast and simple to prepare, especially if we entrust ourselves to the American panettone shape with 28 cm Iper Briko feet, a real e Just an ally essential in the preparation of the American panettone, certain that you will end up preparing it for any eventuality and not just as a replacement of the panettone during the holidays.

The ingredients

Like any respectable good recipe, before proceeding with the description of the procedure relating to how to prepare the American panettone, here are the necessary ingredients:

• 6 large eggs

• 300 gr. of sugar (to be reduced up to 270 gr.)

• 285 gr of '00 flour

• 200 ml of water

• 120 ml of sunflower oil

• 1 teaspoon of Cremor Tartaro

• 1 pinch of salt

• 1 teaspoon of almond aroma

• 1 sachet of vanillin or the seeds of 1 cod

• Icing sugar to garnish

The quantities in this list are those necessary to obtain an American panettone for eight people, of course if you prefer larger or smaller dimensions, you just need to adopt the correct proportions.
However, these are the quantities suitable for obtaining an American panettone of the standard shape; Therefore, it is advisable to opt for these quantities.
In addition, like any self -respecting traditional dessert, this also has different versions including: the American panettone with orange, lemon, but also with chocolate.
In fact, for the chocolate version just remove 40 gr of flour and replace it with the same amount of cocoa powder; For the lemon version, just replace 50 gr of water with 50 g of lemon filtered juice at room temperature; For the orange version, just replace with 50 g of orange juice and add the grated peel of two oranges!

Preparation

Despite the different versions present and that you can prepare all by simply adding the ingredient that best aggravates you, we have chosen to refer to the basic recipe of the American panettone and then be able to proceed with the addition of the component you prefer most.
As already mentioned, making the American panettone is very simple, in fact a few passages are enough as long as they are done carefully.
In order to be able to make the American panettone you need three different bowls: in a proceed to whisk the egg whites with the Tartar Cremor until a firm and firm mixture is obtained, in the second bowl mix together: flour, sifted yeast, sugar and salt ( That is, all the solid ingredients), finally, in the third bowl, mix with a hand whisk or with a fork all the liquid ingredients: the yolks, the vanilla, the possible peels of the chosen citrus fruits, the oil and the water, the Everything until a homogeneous mixture is obtained.
At this point, slowly pour the flours into the eggs and whisk through the electric whisk for a minute, until the mixture is all well blended, when you can add the egg whites.
Just at this time, particular attention must be paid: the secret for a perfect American panettone is precisely to add the egg whites gradually, avoiding excessively disassembling the dough. Therefore, add a part first and mix everything from the bottom up, always very slowly, then add a second part, always mixing slowly from the bottom up and add a third: the final mixture must be frothy, not excessively liquid, nor disassembled.
At this point, pour the mixture obtained within your 28 cm mold and do not fall into the error of buttering or floured it: this gesture could cost you dearly and make your American panettone lose its characteristic softness.

Once the mixture is inside the mold, bake the dessert in a static oven in its medium-low part at 160 ° C for about 1 hour, ensuring that the cooking is slow and homogeneous, taking into account that this may vary in Excess or in the absence of even 15/20 minutes depending on the oven used, which is why even in this case we advise you to rely on the "toothpick test" and to churn out your dessert only when this is completely dry.

Once cooked, take out of the oven and immediately turn the mold upside down and let it cool for at least 5-6 hours, it must in fact be completely cold before removing it from the mold.
The upside -down position and the presence of the appropriate feet of the mold serve both to prevent panettone from collapsing on itself and can then slowly detach from the mold itself.
To ensure that this detaches correctly from the mold, use a knife with a rounded tip to detach the sides, putting it vertically between the pan and the edge of the cake, always moving very delicately.

Once pulled out of the mold, your American panettone is ready to be enjoyed and our advice is to sprinkle it with icing sugar to give it that extra touch and to taste it at best even for breakfast or a snack.