There are certain recipes that I don’t mind baking over and over again. Simple recipes that you wouldn’t believe taste as wonderful as they do. Ciambella Romagnola-Italian Breakfast Cake ~ this is a classic Italian style ring cake with lots of lemony flavor and a delicate crumb. It’s a cake from my childhood that my children also love to enjoy!
Like this Italian ring cake recipe that I’ve had many times in Rimini and here in Florida baked by my best friend’s mamma who is from Bologna. Rimini and Bologna are cities both in the delicious Emilia-Romagna area of Italy. Well, every area in Italy is delicious. But this particular area is famous for it’s tortellini and prosiutto (prosciutto di Parma)and of course, Parmeggiano Reggiano.
slightly adapted from August 2012
DID YOU MAKE THIS RECIPE?
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Ciambella Romagnola-Italian Breakfast Cake
Ingredients
- 2 cups all-purpose flour even better, the Italian “00” flour
- 2 tsp baking powder
- 1 pinch of salt
- zest of one lemon preferably organic
- 2/3 cup butter melted
- 1 cup sugar
- 4 eggs separated
- 1 cup warm milk
- 1 teaspoon vanilla
- pearl sugar to sprinkle on top before baking
Instructions
- Butter and flour a tube pan (or spray generously with baking spray-my preferred method for its ease).
- Preheat oven to 350 Melt the butter and set aside. In a medium sized bowl, whisk together the flour, baking powder, salt and lemon zest; set aside. In a medium sized mixing bowl, beat the egg whites until white and form soft peaks
- In a large mixing bowl, add the sugar. Beat in the egg yolks one at a time.
- On medium speed, mix in about 1/2 cup of the flour mixture to the egg and sugar mixture; beat about one minute. Beat in another 1/2 cup of the flour mixture and slowly add in the melted butter; beat until combined (about 1 more minute). Stop the mixture to scrape the sides of the mixing bowl with a spatula when needed.
- On medium speed, mix in 1/2 of the milk and the vanilla followed by another 1/2 cup of the flour mixture until combined (about 1 minutscraping down the sides of the bowl as needed. Mix in the rest of the milk followed by the rest of the flour mixture.
- Stir in about 1/3 of the egg whites into the batter. Fold in the rest of the egg whites. Bring the batter from the bottom of the bowl over the egg whites and keep turning the bowl around until it is all folded together.
- Pour the batter into your prepared tube pan and even out the top of the batter with yoru spatula; tap pan carefully on your counter to level out the batter.
- Sprinkle on the pearl sugar (decorators sugaand bake 40-45 minutes, or until a toothpick inserted in middle comes out clean. Let cool and then remove the bottom of the pan and place on your serving plate.
Notes
All images and text ©Savoring Italy
buon appetito! Happy Friday:) Thanks for stopping by!
xo
Lora
Simply gorgeous, Lora. As usual!
Lora, the ciambella was so amazing, light, lemony and just the right sweetness. I really loved this and hope you make it soon, again!
xoxo
i might not know how to pronounce this cake but i sure love taking a bite at it! it looks marvelous!
I love Italian cakes like this with my afternoon tea. Delish 🙂
Hi Lora, this cake is so light and fluffy. I really love cakes with lemon zest incorporated. Am book marking to make them when I crave for cakes, erm.. almost on a weekly or fourth nightly basis. LOL.. Have a good week! xoxo, Jo
I've never heard of this cake, but I definitely like what I see.
I'd definitely love to try, so I'm pinning it
this cake looks beautiful! your italian memories sound beautiful!
Cake for breakfast! That is legal and without guilt? I'm all in 🙂
The crumb of this amazing cake is just divine! And I think the zest of one lemon is perfect 🙂
This cake looks wonderful. I love that this is perfect for breakfast.
A cake that reminds us of precious memories can only be a great. I love sponge cakes and I dont know what the world would be without them O.O I have never tried throwing in huge amounts of lemon zest, I tastes odd when bakes, but then that my "weird" taste. 😉
OMG this looks DIVINE. I’m sure this is incredibly delicious!
What a great way to start the day!
I can’t wait to make this for breakfast tomorrow! Perfect for Memorial Day!
I really enjoyed this cake! It was so light and fluffy; everything I was hoping for and more! Delicious!
I love the texture of this cake! It looks heavenly! Yum!
This is one breakfast cake I just can’t wait to make! Perfect start to your day!
I have this in the oven right now, but I am making it in the kind of bundt tin that you invert. How long do you think this cake will last? I’ve just realised I am running to work tomorrow so I can’t take it in. d’oh!
Hi Stephanie, You could leave it a couple days out. You could also slice (wrap and place in zipped freezer plastic bag)and freeze for whenever you want a portion (for up to 3 months in freezer). If you want it to last for up to a week, store the cake in the refrigerator. Happy Baking! XX
Thank you for this perfect recipe. I halved it and it came out picture perfect. The crumb was light and soft. The flavor spot on with light sweet lemon notes and a buttery finish from the softly golden crust. This will become a treasured addition to my recipe collection.
Hi Jenn-Thank you for letting me know. Happy it turned out great halving the recipe! Happy Baking!!
Do u have a recipe for creasa cheese bread
Hi Justine…are you looking for a crescia al formaggio? Here is one: https://www.savoringitaly.com/crescia-al-formaggio-italian-easter/