Ciambellone Nuvola

I will be happy to help you prepare a delicious Ciambellone Nuvola, a soft and light cake perfect for breakfast or a snack. Here are the ingredients and the procedure to make it.

Ingredients

• 4 medium-sized eggs
• 200 g of sugar
• 1 pinch of salt
• Grated zest of 1 lemon (make sure it is untreated)
• 200 ml of fresh liquid cream
• 300 g of all-purpose flour
• 16 g of baking powder for cakes

Preparation

1. Preheat the oven to 160 °C (320 °F).
2. In a bowl, whip the eggs with the sugar and the pinch of salt until you get a puffed and foamy mixture.
3. Add the grated lemon zest to the mixture and mix gently.
4. In another container, whip the fresh cream until it becomes firm.
5. Fold the whipped cream into the egg and sugar mixture, stirring from the bottom up to not deflate it.
6. Sift the flour with the baking powder and gradually add them to the mixture, continuing to mix with gentle movements from top to bottom.
7. Pour the batter into a bundt cake mold (preferably silicone or previously buttered and floured).
8. Bake the ciambellone and cook for about 40-45 minutes, or until a toothpick inserted into the cake comes out clean.
9. Once cooked, let the Ciambellone Nuvola cool in the mold for a few minutes, then unmold it onto a wire rack and let it cool completely.

Curiosity

The name “Ciambellone Nuvola” comes from the particular texture of this cake, which is extremely soft and light, just like a cloud. The whipped cream in the batter helps give this consistency. It is an airier and less dense variant compared to the classic ciambellone recipe.

Remember that Ciambellone Nuvola can be customized by adding ingredients such as chocolate chips, candied fruit, or flavors like vanilla, depending on your taste. Happy baking!