Classic soft ciambellone: the traditional recipe with the egg white trick
There’s something magical about the smell of grandma’s ciambellone filling the house: it’s an immediate call to a slow breakfast, full of smiles and thick slices to dip in milk.
It’s the dessert of memories par excellence, the one that was never missing on the sideboard and that made us feel instantly pampered. Yet, even in the simplest recipes, every cooking enthusiast has the same desire: to obtain that incredible softness that makes the slice light as a feather.
I must confess that every time I turn on the oven to make it, I feel that childlike joy waiting for the dome to naturally crack open, revealing a golden, fragrant center.
To honor this tradition and bring a ciambellone to the table that’s truly “like it used to be,” the secret is all in how gently we handle the batter.
In this recipe I’ll show you how the combination of potato starch and egg whites whipped to very stiff peaks creates an airy, moist structure that stays soft for days.
By following my little tips, you’ll turn ingredients you already have in your pantry into a masterpiece of sweetness, with that “cloud” texture that melts in your mouth and that authentic flavor that tastes like home.
It’s the perfect cake to share a moment of happiness with those you love, celebrating simplicity with the best possible result.
How to make a very tall ciambellone: tips for perfect rising and a moist crumb
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 8.7 in pan (22 cm)
- Cooking methods: Oven
- Cuisine: Italian
Ingredients Grandma’s Soft Bundt
- 2 cups 00 flour (Italian 'type 00' flour)
- 6 tbsp potato starch
- 7/8 cup granulated sugar
- 3.4 fl oz whole milk
- 3 eggs (large)
- 2 tbsp unsalted butter
- 1 packet baking powder
- as needed flour (+ butter for the pan)
Tools
- Kitchen scale
- Small bowl
- Mixing bowl
- Hand mixer
- Sieve
- Springform pan
How to make a very tall ciambellone: tips for perfect rising and a moist crumb
Start by carefully separating the yolks from the whites. Melt the butter in a bain-marie or in the microwave and let it cool. In a very clean bowl, whip the egg whites to very stiff peaks: they should be dense and glossy, like a compact cloud. Put them aside for the grand finale.
Place the yolks and the sugar in a large bowl and beat them with electric beaters for a few minutes. You should obtain a pale, almost white and very frothy mixture. At this point add the milk at room temperature and the melted butter, now cool, mixing gently.
Sift the flour together with the potato starch and the baking powder directly over the yolk mixture. Mix well with a whisk or spatula, ensuring the batter is smooth and free of lumps.
Fold in the whipped egg whites little by little. Use a spatula and make circular motions from the bottom up, very gently, so as not to deflate the batter. Pour everything into a bundt pan previously buttered and floured.
Bake in a preheated fan oven at 338°F for 45-50 minutes. Perform the toothpick test only towards the end of baking. When it’s ready, remove it from the oven and let it cool completely in the pan before unmolding: resting is essential to stabilize its incredible softness.
Notes on ingredients and substitutions
Potato starch: It’s my little secret for a silky crumb. If you don’t have it, you can use cornstarch (maize starch) or replace it with the same amount of 00 flour.
Butter: Melt it in advance so it is just warm or cool when you add it to the yolks.
Eggs: Take them out of the fridge at least an hour before; at room temperature they whip much better and incorporate more air.
Storage
Grandma’s ciambellone keeps wonderfully for 3-4 days under a glass dome or in an airtight container. If there’s any left (rare!), it’s still perfect for dipping in coffee even after a few days.
Recipe variations
Powdered sugar: A final dusting makes it immediately more festive and inviting.
Without potato starch: If you prefer a more rustic and firm texture, replace the potato starch with the same amount of 00 flour.
Tea’s tips
Want that rustic crack you see in the photos? Pour the batter into the pan and, before baking, run the tip of a knife dipped in a little melted butter around the surface, drawing a circle: you’ll help the cake “open” dramatically as it rises!
FAQ (Questions and Answers)
Can I use a larger pan?
Yes, but keep in mind the ciambellone will be lower and the cooking time may decrease by 5-10 minutes. A 22 cm (8.7 in) pan is ideal to get it very tall.
What can I use instead of milk?
If you want a lactose-free version, you can use the same amount of orange juice or an almond plant-based drink: the result will still be very fragrant.
Why did my ciambellone deflate after I removed it from the oven?
It probably suffered an excessive thermal shock or the baking powder was expired. Let it rest in the switched-off oven with the door ajar for 5 minutes before taking it out completely.
