I used my mother's recipe but I made this ciambellone lighter using less butter, eggs and flour. The result? It's even more soft inside and fragrant on the surface. Delicious!
3 eggs
300 gr flour
100 gr corn starch (Or potato flour)
200 gr sugar
60 gr butter
80 gr yogurt
100 ml milk
1 packet baking powder
1 packed vanilla
40 gr cocoa
a pinch of salt
Preparation
1. Preheat the oven to 180 degrees.
2. Separate the yolks from the egg whites.Whip the egg whites (adding a pinch of salt) with an electric mixer until stiff.
3. Melt the butter with half milk.
4. In a large bowl, whisk the egg yolks with sugar for two minutes. Then add the yogurt, the melted butter and the remaining milk. Mix well.
5. Sift flour with baking powder, corn starch, vanilla. Fold it gently into the mixture; stir until the batter is well combined.
6. Fold beaten egg whites into the mixture. Stir gently with a spatula from bottom to top (in this way you won't deflate the whites).
7. Pour 2/3 of the mix into a ring-cake tin lined with baking paper.
8. Add the cocoa to the remaining cake batter and mix until smooth.
9. Pour the cocoa mix over the vanilla mix and, using a knife, swirl the two batters together.
10. Bake in preheated oven for about 40 minutes (or until the tip of a knife comes out clean). Let the cake cool in the tin before serving.
11. Enjoy it with a cup of good coffee! :)
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