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ITALIAN SOFT LIMONCELLO RING CAKE (CIAMBELLA SOFFICE AL LIMONCELLO)

A simple and soft Limoncello Cake, the perfect Italian dessert for your table!

 

SERVINGS:10

INGREDIENTS:

  • 1 1/2 cups all purpose flour 
  • 1 1/2 teaspoon baking powder
  • pinch salt
  • 3 large eggs*
  • 1 egg yolk*
  • 1 1/2 cups + 2 tablespoons sugar 
  • 1/2 cup vegetable oil (I use corn oil) 
  • 1/4 cup + 2 tablespoons Limoncello* 
  • zest 1 lemon*

 

METHOD

    • Pre-heat oven to 350F (180C).  Grease and flour a 9 inch (23 cm) bundt pan or 8 inch (20 cm) cake pan.

 

    • In a medium bowl whisk together the flour, baking powder and salt.

  •  
    • In a medium bowl beat until stiff peaks appear the 3 egg whites.
    • In a large bowl beat the 4 yolks and sugar until light and creamy (about 3-5 minutes).  Then add the vegetable oil, limoncello and zest,  beat until smooth.

  •  
    • Stir the flour mixture into the yolk mixture and combine, then gently fold in the egg whites until combined.  Spoon into prepared cake pan. Bake for approximately 25-30 minutes or until toothpick comes out clean.  Let cool before dusting with powdered sugar.  Enjoy!

 

 

 

 

 

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2 Comments

  • Avatar
    Reply
    Jessica Lee
    09/24/2020 at 7:10 am

    Hello, may I know if it’s compulsory to bake the cake in the designated mold (looks like a chiffon cake mold). Can it be baked in other regular pans/molds?

    • Mangia Magna!
      Reply
      Mangia Magna!
      09/24/2020 at 7:21 am

      Sure.

      You can use other pan.

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