Ciambellone - Breakfast Waterbased Cake

1. 1

   Preheat oven to 350u00b0F (175u00b0C).

2. 2

   Sift togather flour, salt and baking powder, set aside.

3. 3

   With an electric mixer beat eggs with sugar until light and fluffy.

4. 4

   Add oil to eggs and gradually beat in flour and lemon peel.

5. 5

   At last add water gradually until consistency is right.

6. 6

   You may need more or less water depending on type of flour and ambient conditions.

7. 7

   Avarage measure is 200ml.

8. 8

   Beat until batter is smooth.

9. 9

   Grease and flour a 9-10 inches tube pan (essential for this water-based cake to cook perfectly inside).

10. 10

    Pour batter in the prepared pan and bake in the oven for about 50 min.

11. 11

    Check the cake with a long cake tester to reach the inside.

12. 12

    This cake freezes well.

13. 13

    You may add chocolate chips or grated nuts, coconut, small pieces of fruits, raisins, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.