Water Cake (Torta all'Acqua)

Ingredients

For a 24 cm (9.5-inch) cake pan

• 330 g still water, at room temperature
• 300 g all-purpose flour (Italian type 00)
• 200 g granulated sugar
• 16 g baking powder
• 90 g vegetable/seed oil
• 1 vanilla bean
• Powdered sugar (for dusting)

Instructions

1. Begin by sifting the flour and baking powder together into a bowl; set aside. In a separate large bowl, combine the granulated sugar and room-temperature water, whisking thoroughly until the sugar has fully dissolved.
2. Split the vanilla bean lengthwise with a sharp knife, scrape out the seeds, and whisk them into the sugar-water mixture. Pour in the vegetable oil and stir to combine.
3. Gradually add the sifted flour and baking powder to the liquid mixture, one tablespoon at a time, whisking continuously to prevent lumps from forming. Continue whisking until the batter is smooth, soft, and completely lump-free.
4. Line a 24 cm (9.5-inch) springform or standard cake pan with parchment paper, or lightly grease it with vegetable oil and dust with a tablespoon of flour. Pour the prepared batter into the pan.
5. Use a spatula to level the surface if needed, then bake in a preheated conventional (static) oven at 180°C (350°F) for about 50 minutes. If the top begins to brown too quickly during baking, loosely cover the pan with a sheet of aluminum foil after the first 30 minutes and continue baking.
6. Test for doneness by inserting a toothpick into the center of the cake; if it comes out clean and dry, the cake is done. Remove from the oven and let it cool completely.
7. Once cooled, unmold the cake onto a serving plate and finish with a generous dusting of powdered sugar. Your water cake is ready to serve!