DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 50 MIN SERVINGS: 12 COST: LOW
2+1/2 CUPS GRANULATED SUGAR
4 EGGS
1 PINCH OF SALT
3/4 CUPS + 2 TBLSPOONS (170 GR.) MELTED UNSALTED BUTTER - YOU MAY SUBSTITUTE WITH VEGETABLE OIL (SUNFLOWER)
2+1/2 CUPS ALL-PURPOSE FLOUR
2 TEASPOONS BAKING POWDER
ORANGE ZEST FROM 2 LARGE ORANGES
2/3 CUP FRESHLY SQUEEZED ORANGE JUICE (ABOUT 2 LARGE ORANGES)
POWDERED SUGAR TO DUST
RECIPE
HEAT OVEN AT 350°F
PLACE THE SUGAR, EGGS AND SALT IN A LARGE BOWL AND MIX WITH ELECTRIC MIXER AT MEDIUM TO HIGH SPEED FOR ABOUT 10 MINUTES
ADD THE ORANGE ZEST AND MIX. ADD THE BUTTED AND MIX. ADD THE ORANGE JUICE AND MIX.
ADD THE FLOUR AND BAKING POWDER AND MIX
BUTTER AND SUGAR A RING-SHAPED SPRING-FORM PAN. ADD THE BATTER TO THE PAN AND PLACE IT IN THE PRE-HEATED OVEN FOR 50 MINUTES OR UNTIL COOKED. TEST IT WITH A TOOTHPICK, IT SHOULD COME OUT CLEAN.
TAKE THE CAKE OUT OF THE OVEN AND LET COOL
FLIP THE CAKE OUT OF THE SPRING-FORM PAN ON YOUR SERVING PLATTER
DUST WITH POWDERED SUGAR AND SERVE SLICES OF "CIAMBELLONE" WARM OR AT ROOM TEMPERATURE WITH A GLASS OF MILK