Photograph of the finished Ciambellone

Italy · Bánh vòng chanh Ciambellone

Ciambellone

1 hr Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.9 lb
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Sugar Sugar 1.3 lb
  • Photograph of Oil Oil 1 ½ cups
  • Photograph of Fresh milk Fresh milk 2 cups
  • Photograph of Lime Lime 4
  • Photograph of Baking powder Baking powder 1.1 oz
  • Photograph of Powdered sugar Powdered sugar 2.8 oz

Method

  1. 1 Beat the eggs with the sugar for 8 minutes until the mixture is pale in color and has tripled in thickness.
  2. 2 Pour the cooking oil in a small stream while still whisking; the oil, instead of butter, helps the cake stay soft for many days.
  3. 3 Add milk, lemon zest, and lemon juice, then mix well.
  4. 4 Sift the flour with the baking powder in three stages and mix in one direction to avoid collapsing the egg mixture.
  5. 5 Pour the batter into the greased mold, filling it only two-thirds full; the cake will rise quite high.
  6. 6 Bake at 175 degrees for 40 minutes, then let cool in the mold for 10 minutes and sift with powdered sugar.

With an appliance

  • Air fryer 50 min

    Replace step 6: spray the mold with oil, run the steam oven at 190 degrees for 26 minutes, and rotate the mold at minute 13; lemon cake bakes faster, so if the mold is large, divide the batter into two smaller molds.

Start cooking