Fluffy Ring Cake (Ciambella)

Method

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1. Grease a 22–24 cm ring cake pan well and lightly flour it, removing any excess flour, or line with baking paper.
2. Crack the eggs into a large bowl, add the sugar and beat with an electric mixer for at least 5–7 minutes until pale, thick and fluffy.
3. Pour the vegetable oil in a thin stream while mixing at medium speed.
4. Add the milk little by little while continuing to mix until the batter is smooth.
5. Sift the flour and baking powder together, then add them gradually to the batter, folding gently to preserve volume.
6. Add the grated lemon zest or vanilla and mix gently.
7. Transfer the batter to the prepared pan and level the surface slightly.
8. Bake in a preheated static oven at 170°C for 40–45 minutes without opening the oven during the first 30 minutes.
9. Do the toothpick test: if it comes out clean the cake is ready; let it cool for 10–15 minutes before removing from the pan and then transfer to a wire rack to cool completely.
10. Once completely cool, dust with powdered sugar.

Buon appetito!

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