CIAMBELLONE - BREAKFAST WATERBASED CAKE
Make and share this Ciambellone - Breakfast waterbased cake recipe from Food.com.
Provided by Manuela
Categories Breakfast
Time 1h10m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F (175°C).
- Sift togather flour, salt and baking powder, set aside.
- With an electric mixer beat eggs with sugar until light and fluffy.
- Add oil to eggs and gradually beat in flour and lemon peel.
- At last add water gradually until consistency is right.
- You may need more or less water depending on type of flour and ambient conditions.
- Avarage measure is 200ml.
- Beat until batter is smooth.
- Grease and flour a 9-10 inches tube pan (essential for this water-based cake to cook perfectly inside).
- Pour batter in the prepared pan and bake in the oven for about 50 min.
- Check the cake with a long cake tester to reach the inside.
- This cake freezes well.
- You may add chocolate chips or grated nuts, coconut, small pieces of fruits, raisins, etc.
Nutrition Facts : Calories 220, Fat 14.8, SaturatedFat 2.2, Cholesterol 52.9, Sodium 120.6, Carbohydrate 18.7, Fiber 3, Sugar 0.5, Protein 5
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