Classic ITALIAN BREAKFAST VANILLA CAKE | Super soft and fluffy ring cake | My grandma's recipe

Описание: Ciambellone is a popular Italian butter-free cake very easy to prepare and made with simple ingredients.
Ciambellone means “large donut”. Its preparation and its soft and airy texture make it more similar to a bundt cake or a sponge cake.
There are many versions of it, but in this video, I’m going to show you how my grandma used to bake it.

Ingredients
4 eggs
400 g white sugar (you can reduce it to 300g or you can mix 200g of white sugar and 200g of erythritol)
250 ml of milk
250 ml of sunflower oil (or any vegetable oil of your choice)
400 g of all-purpose flour (or 200g AP flour + 200g cake flour)
16 g baking powder
Vanilla bean (or any vanilla essence/paste/powder of your preference)

Bake in preheated conventional oven at 180°C - 350°F for 50 up to 60 minutes, depending on your oven.

Let the cake cool for 1 hour or 1 hour and a half if you like it lukewarm.

You can enjoy ciambellone for breakfast or as an afternoon snack with a cup of coffee, cappuccino, espresso, milk, tea, or your favourite comfort drink.


Q&A
1. There is too much sugar. Can I reduce it?
Yes. You can try 300 g but some people may find the cake less sweet than expected. If 300 g is still too much the alternative is to mix granulated sugar with a sweetener. I use erythritol+stevia which has more sweetening power and allows me to reduce both sugars even more (let's say 50g less each, that is to say, 150 g granulated sugar + 150 g erythritol). So mixing 200 g of granulated sugar + 200 g of erythritol is not the only option, as it is up to taste.

2. There is too much vegetable oil. Can I reduce it?
Yes. I tried 125 ml instead of 250 ml and it works perfectly.

3. Can I add another vanilla bean?
Sure, you can.

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