Ciambella Recipe -Learn like a Pro

Published On: April 9, 2024

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Camella Recipe -Learn like a Pro:- Camella, which literally translates to “doughnut,” is a typical Italian breakfast delight that is produced with only a few ingredients from the Italian culinary history. Camella is traditionally prepared with only lemon zest and vanilla extract as the flavorings . This is the traditional variation.

Ciambella Recipe -Learn like a Pro

Ingredients

5 large eggs (room temperature)
1 ¼ cup granulated sugar
1 tablespoon lemon zest (from about one lemon)
½ cup milk any milk works
⅓ cup olive oil
1 teaspoon vanilla
1 tablespoon baking powder
½ teaspoon kosher salt
2 ½ cups all purpose flour (330 grams)
powdered sugar for dusting (optional)

Instructions :

Set the baking rack in the middle of the oven and heat it up to 350 degrees. Use nonstick cooking spray or shortening to grease a standard bundt cake pan or ring-shaped pan. Set the pan away.

Put the egg whites and yolks into two separate big bowls. With a hand mixer, beat the egg whites until they form stiff peaks. Set them away.

Add the sugar and lemon zest to the bowl that has the egg whites. For about two minutes, mix until everything is well mixed. Mix the vanilla, baking powder, salt, milk, and oil together until everything is well mixed.

The next step is to add the flour in three batches, mixing each time until the flour is just mixed in.
Toss the egg whites into the mix with a rubber spatula. Pour the batter into the cake pan that has been ready. It should be baked for 40 to 45 minutes, or until a toothpick stuck in the cake comes out clean.

Let the cake cool in the pan for 5 to 10 minutes, then slowly move it to a wire rack to cool all the way through. It’s ready to be served after the Camella has cooled down.

Notes :

It is common practice in Italy to prepare Camella in a ring-shaped pan; however, a conventional Bundt cake pan with a capacity of 12 cups is an excellent choice for this recipe.

Keep the eggs at room temperature. Before you use your eggs, you should let them soak in a bowl of warm water for five minutes if they are really cold.
To separate the egg whites from the yolks, I often break the egg in half and use the shell to hold the yolk while the white drips out.

This is how I typically accomplish this separation. Another option is to break the egg into a bowl, then use clean hands to scoop out the yolk while allowing the whites to leak out between your fingers after you have done so.

No need to be concerned about being overly gentle while adding the egg whites that have been beaten into the batter.
Be sure to thoroughly grease your pan before adding the batter. Remember to grease the tube portion of the pan that is located inside the pan.

Use a toothpick to determine whether or not the cake is done. Make sure you don’t overcook the food.
Remaining Camella can be kept in an airtight container at room temperature for two to three days, or it can be stored in the refrigerator for up to a week.

Nutrition :

Calories: 266kcal
Carbohydrates: 42g
Protein: 6g
Fat: 9g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 5g
Trans Fat: 0.01g
Cholesterol: 79mg
Sodium: 237mg
Potassium: 74mg
Fiber: 1g
Sugar: 21g
Vitamin A: 129IU
Vitamin C: 1mg
Calcium: 88mg
Iron: 2mg

Author

JASMINE GOMEZ

Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.
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Jasmine Gomez

Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.