Lemon Water Ciambellone: Fluffy Italian Bundt Cake

Water Ciambellone (Ciambellone all’Acqua)

This simple yet delicious Water Ciambellone, an Italian-style sponge cake, is perfect for those seeking a light, fluffy dessert with a fresh lemon flavor. With no milk or butter, the cake gets its richness from sunflower oil, and it’s beautifully airy thanks to whipped egg whites. This cake is perfect for a casual tea or an afternoon snack, and can be enjoyed by people who may have lactose intolerance. A dusting of powdered sugar completes the look and flavor.

Category: Dessert

Servings: 8

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Ingredients:

Instructions:

1. Prepare the Lemon Zest: Start by grating the zest of one lemon and set it aside. This will infuse the cake with a wonderful, fresh citrus aroma.

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2. Whisk Egg Whites: Separate the egg whites from the yolks. In a clean bowl, beat the egg whites with an electric mixer until they form stiff peaks. The egg whites should be white, fluffy, and firm.

3. Mix Egg Yolks and Sugar: In a separate bowl, beat together the egg yolks and the granulated sugar. Continue mixing until you achieve a light, fluffy, and pale mixture.

4. Add Oil and Lemon Zest: Gradually pour in the sunflower oil while mixing the yolk-sugar mixture. Continue mixing until the oil is fully incorporated, and then add the lemon zest to infuse the batter with fragrance.

5. Combine Dry Ingredients: In another bowl, sift together the all-purpose flour, cornstarch, and baking powder. This ensures there are no lumps and that your cake will have a light texture.

6. Incorporate Dry Ingredients: Slowly add the sifted dry ingredients to the egg yolk mixture, little by little, stirring gently with a whisk. This step helps to keep the batter light and airy.

7. Fold in Egg Whites: Now, carefully incorporate the whipped egg whites into the batter. Start by adding a few tablespoons of the egg whites to loosen the mixture, then gently fold in the rest using a spatula. Use a gentle, folding motion to keep as much air in the batter as possible, which will help the cake rise beautifully.

8. Prepare the Cake Pan: Grease and flour a 24 cm (9.5-inch) bundt pan to prevent the cake from sticking. Pour the batter into the prepared pan, spreading it evenly.

9. Bake the Cake: Place the pan in a preheated oven at 180°C (350°F) and bake for about 40 minutes, or until the cake is golden on top and a toothpick inserted into the center comes out clean.

10. Cool and Serve: Once baked, remove the cake from the oven and allow it to cool completely in the pan. When cooled, turn the cake out onto a plate. Dust the top with powdered sugar for a light, sweet finish.

Nutritional Information (Per Serving):

Tips:

• For a variation, you can add a litt