Ciambellone Breakfast Waterbased Cake Recipes

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CIAMBELLONE - BREAKFAST WATERBASED CAKE



Ciambellone - Breakfast waterbased cake image

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

5 eggs
500 g whole wheat flour
400 g white sugar (or half white and half dark brown)
4 teaspoons baking powder
300 ml vegetable oil
200 ml water (or any infusion you like, lukewarm)
1/2 teaspoon lemon, rind of, grated
1/4 teaspoon salt

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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