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

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 (plant-based works perfectly)
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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