Ciambella Romagnola-Italian Breakfast Cake
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!
Servings: 8
Calories: 379kcal
Equipment
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
- ⅔ cup butter melted
- 1 cup sugar
- 4 eggs separated (make sure they're room temperature)
- 1 cup warm milk
- 1 teaspoon vanilla extract
- pearl sugar to sprinkle on top before baking
Instructions
- Prep your baking pan: Butter and flour a tube pan (or spray generously with baking spray-my preferred method for its in making Bundt cakes).
- Heat oven: Preheat oven to 350 F. Melt the butter and set aside.
- Whisk dry ingredients: In a medium sized bowl, whisk together the flour, baking powder, salt and lemon zest; set aside.
- Beat egg whites: In a stand mixer (or with a hand mixer, in a medium sized mixing bowl) beat the egg whites until white and form soft peaks.
- Beat egg yolks: In a clean mixing bowl, add the sugar and beat in the egg yolks one at a time.
- Add in dry ingredients: 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.
- Add in butter: 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.
- Add in the milk: 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 minute), scraping 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.
- Spoon out batter into the prepped cake 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 sugar) and bake 40-45 minutes, or until a toothpick inserted in middle comes out clean.
- Let cake cool and then remove the bottom of the pan and place on your serving plate. If you don't have pearl sugar, once cake cools, dust with confectioner's sugar before serving.
Nutrition
Calories: 379kcal | Carbohydrates: 49g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 260mg | Potassium: 70mg | Fiber: 1g | Sugar: 25g | Vitamin A: 592IU | Calcium: 81mg | Iron: 2mg