Ciambellone Recipe
- 200g/7oz butter, softened, plus extra for greasing
- 300g/10½oz sugar
- 4 free-range eggs, separated
- 300g/10½oz plain flour
- 100g/3½oz potato flour or cornflour
- 1 lemon, zest only
- 4-6 tbsp milk
- 1 sachet pane di angeli, or use 1 tsp baking powder mixed with 2 to 3 drops vanilla essence
- Preheat the oven to 170C/325F/Gas 3. Lightly grease a baking ring mould.
- Cream together the butter and sugar in a bowl until the mixture is pale and creamy.
- Stir in the egg yolks, plain flour, potato flour or cornflour and lemon zest together with four tablespoons of milk. Stir in 1-2 more tablespoons of milk if the mixture is very thick. It should be creamy, light and stand in soft peaks in the bowl.
- Stir in the pane di angeli, or the baking powder and vanilla essence mix.
- Whisk the egg whites until soft peaks form. Then fold the egg whites into the mixture.
- Pour the mixture into the greased baking ring mould and bake in the oven for 20 minutes or until golden brown and springy to the touch. Serve.
