Ciambellone all’olio

Name: Ciambellone all’olio (Sponge cake with olive oil)
Yield: Makes one 26 cm (10½ in) cake
Cuisine: Italian
Ingredients: icing (confectioners’) sugar, to serve; 250 ml (1 cup) milk; 2 teaspoons baking powder; 300 g (10½ oz) caster (superfine) sugar; 4 eggs, separated; 250 ml (1 cup) olive oil; 1 teaspoon vanilla essence; 400 g (14 oz) plain (all-purpose) flour

Sponge cake with olive oil

Preparation info

Makes
one
26 cm cake

Difficulty
Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

About

You can elaborate on this simple sponge cake by adding various ingredients — orange or lemon zest, pine nuts, cinnamon or a splash of Vin Santo.

Ingredients

4 eggs, separated
300 g (10½ oz) caster (superfine) sugar

Europe
Italy
Cake
Vegetarian
Tuscany
November
Mediterranean

Method

Preheat the oven to 180°C (350°F/Gas 4). Grease a 26 cm (10½ in) bundt (ring mould) or springform cake tin with sides of about 8 cm (3 in).

Whip the egg yolks in a bowl with the sugar and vanilla until they are thick and creamy. Whisk in the olive oil. Add the sifted flour and