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:
| Ingredient | Quantity |
|---|---|
| Water | 130g |
| All-purpose flour (00 flour) | 250g |
| Cornstarch (Maizena) | 50g |
| Granulated sugar | 220g |
| Sunflower seed oil | 120g |
| Eggs (separated) | 3 |
| Baking powder | 16g |
| Lemon zest | 1 |
| Powdered sugar (for dusting) | As needed |
Instructions:
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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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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Total Fat | 12g |
| Saturated Fat | 1.5g |
| Cholesterol | 30mg |
| Sodium | 40mg |
| Total Carbohydrates | 35g |
| Dietary Fiber | 1g |
| Sugars | 20g |
| Protein | 4g |
Tips:
- For a variation, you can add a litt
