Classic Italian Ciambellone Cake: A Timeless Treat
An old-school classic, the homemade ciambellone cake was once a staple in every Italian household. This simple sponge cake, shaped like a large doughnut (ciambellone in Italian), is usually flavored with citrus or vanilla. Watch Foodie Sisters in Italy, Benedetta and Valeria, prepare this traditional Italian ciambellone using one of Valeria’s favorite recipes.
Though often overshadowed by more decadent cakes and pastries today, the sight of this ring-shaped sponge still brings nostalgia to many Italians. Made from pantry staples, every Italian family has their own preferred ciambellone recipe.
It’s perfect for breakfast, an afternoon snack, or impressing unexpected visitors. We’re excited to share our tried-and-tested version in our latest Foodie Sisters in Italy video. This recipe comes from Valeria’s favorite Italian pastry chef, Maurizio Santin.
Ciambellone is an easy recipe that doesn’t require complicated ingredients or techniques. Once perfected, you’ll find yourself making it time and again. Like many Italian cakes, it uses vegetable oil instead of butter, and whisked egg whites keep the texture light and airy. Once made, store your ciambellone in an airtight container for a few days, making it a great go-to for a quick sweet treat.
Ciambellone Recipe
Ingredients
- 300g (10.6 oz) soft-wheat flour, 00-type
- 250g (8.8 oz) white sugar
- 4 eggs
- 120ml (4.1 fl oz) vegetable oil (corn, sunflower)
- 75ml (2.5 fl oz) milk
- 7g (0.25 oz) baking powder
- 5g (0.18 oz) fine salt
- Natural flavoring of choice (orange or lemon zest, vanilla pod or extract)
Instructions
- Prepare the Yolks: Separate the eggs. Put the yolks in a large bowl with the sugar, salt, and your chosen flavoring. Beat until soft and foamy.
- Tip: Use natural flavorings. If you choose vanilla, use natural vanilla extract or a vanilla pod. Cut the pod lengthways and scrape out the seeds.
- Mix Liquids: Add the vegetable oil and milk to the yolk mixture. Mix well. Sift the flour and baking powder into the bowl and combine with a pastry spatula.
- Whisk Egg Whites: In a separate bowl, whisk the egg whites until they form soft peaks. Gently fold the whisked egg whites into the yolk mixture to form a light batter.
- Bake: Pour the batter into a greased 28 cm (11 in) ring-shaped baking tin. Bake at 180°C (356°F) for about 40-45 minutes, until a toothpick comes out clean.
- Cool and Serve: Leave the cake to cool before tipping it out of the tin.
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