Ciambellone

A light Italian lemon ring cake made by creaming butter and sugar, folding in whisked egg whites, and baking.

Baking Vegetarian Italian Dessert Cake

Estimated Nutrition

Calories

398.2

kcal / serving

3982.4 kcal total

Carbs

49.7g

per serving

496.5 g total

Fat

19.5g

per serving

194.8 g total

Protein

6.1g

per serving

61.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

300

Sugar

100

Potato Flour

or cornflour

tsp

Baking Powder

mixed with vanilla essence

drop

Vanilla Essence

Dairy

200

Butter

softened, plus extra for greasing

piece

Egg

free-range, separated

Milk

4-6 tbsp

Fruits

piece

Lemon

zest only

GrainsCereals

300

Plain Flour

Method

Whisk egg whites to soft peaks and fold them into the mixture.

Preheat the oven to 170°C and grease a baking ring mould.

Stir in egg yolks, flour, potato flour, lemon zest, and 60ml of milk.

Pour into the mould and bake for 20 minutes until golden.

Cream the butter and sugar in a bowl until pale and creamy.

Add the baking powder and vanilla essence mixture to the batter.