Funnel cake
Funnel cake is a classic American fair treat, made by pouring batter through a funnel into hot oil so it forms squiggly strands that weave together. The thin strands turn crisp while the thicker overlapping spots stay soft, and the whole thing gets a snowy dusting of powdered sugar, served with strawberries or chocolate sauce if you like.
- Difficulty
- Easy
- Prep
- 15 min
- Cook
- 20 min
- Total time
- 35 min
- Method
- Fried
Ingredients
Batter
Frying and topping
Instructions
Step 1
Mix 250 g all-purpose flour, 25 g granulated sugar, 8 g baking powder and a pinch salt in a bowl, make a well in the center, pour in 300 g whole milk, 100 g eggs and 4 g vanilla extract, and whisk from the center outward. Whisking from the middle gradually draws the flour into the liquid without lumps. The batter is ready when it is smooth, about as thick as drinkable yogurt and flows off the whisk in an unbroken ribbon.
Step 2
Pour the to taste oil into a wide, deep pan to a depth of about 3 cm, heat it to about 190°C and set a wire rack lined with paper towels nearby. A wide pan gives you room to move your hand when pouring the batter into large circles. The oil is hot enough when a drop of batter floats up right away and bubbles vigorously.
Step 3
Pour the batter into a piping bag with a tip opening of about 1 cm, or into a funnel with your finger over the bottom, then drizzle it into the oil in a spiral from the center outward, adding a few crisscross lines so the strands stick together. The crisscrossing strands form a sturdy cake that won't fall apart when flipped. The cake is ready when it is about 18 cm across and the strands are connected like a lattice.
Step 4
Fry the first side for about a minute and a half, gently flip it with two spatulas and fry for about another minute, then lift it out and let the excess oil drip off before setting it on the rack. Flipping with two spatulas keeps the thin cake from breaking in half. It is done when both sides are an even golden color and the strands feel crisp when tapped.
Step 5
While the cake is still warm, sift 40 g powdered sugar evenly over the top and serve right away with fresh fruit or your favorite sauce. The warmth helps the sugar cling to the gaps between the strands. It looks its best when the top is evenly white but you can still see the golden swirls underneath.
Equipment
- Mixing bowl
- Whisk
- Piping bag
- Deep skillet
- Thermometer
- Wire cooling rack
- Sieve
- Kitchen scale
Tips
- If you don't have a funnel, a squeeze bottle with a wide nozzle also lets you pour the batter neatly.
- Set a metal ring mold in the pan and pour the batter inside it for a perfectly round cake.
- Keep a safe distance and pour the batter low, close to the surface of the oil, so it doesn't splash onto your hands.
Storage
Funnel cake is best eaten right after frying, because it starts to soften after about thirty minutes. Mixed batter can be covered tightly and kept in the fridge for up to one day; stir it again before frying.
Common problems and how to fix them
- The batter sinks to the bottom of the pan and clumps together.
- The oil wasn't hot enough or the batter was too thick. Wait until the oil reaches about 190°C and add a splash of milk if the batter flows slowly.
- The cake falls apart when flipped.
- The strands weren't crisscrossed enough to hold together. Next time, add a few more crisscross lines and wait until the underside is fully golden before flipping.
This recipe is based on the common ratios for this bake and is written entirely in our own words.
