Ciambellone Teramano

Serves 10

Growing up in Abruzzo after the II World War was not easy. The country was in the stages of being rebuilt and conditions were harsh at times. But my parents always made certain that we enjoyed the best within limitations. Since I was the first to go out to school in the morning, I was always stuck with the leftover bread from the evening before soaked in milk for the morning's breakfast, the famed Zuppa di pane e latte. My mother always had this ciambellone available for us upon return from school, usually served with nutella...applied very sparingly. It was my memory treat and to this day I treasure those moments. If we did well in school we would probably offered a second slice, but in my case it was a rare event because school did not always agree with me. My siblings did much better. Anyways, enjoy this ciambellone which represents the childhood of anyone raised in that part of Abruzzo. Ciao

Ingredients

200g/7oz butter, softened, plus extra for greasing

300g/10?oz sugar

4 free-range eggs, separated

300g/10?oz plain flour

100g/3?oz potato flour or cornflour

1 lemon, zest only

4-6 tbsp milk

1 sachet pane di angeli, or use 1 tsp baking powder mixed with 2 to 3 drops vanilla essence

Method

Preheat the oven to 170C/325F/Gas 3. Lightly grease a baking ring mold.

Cream together the butter and sugar in a bowl until the mixture is pale and creamy.

Stir in the egg yolks, plain flour, potato flour or cornflour and lemon zest together with four tablespoons of milk. Stir in 1-2 more tablespoons of milk if the mixture is very thick. It should be creamy, light and stand in soft peaks in the bowl.

Stir in the pane di angeli, or the baking powder and vanilla essence mix.

Whisk the egg whites until soft peaks form. Then fold the egg whites into the mixture.

Pour the mixture into the greased baking ring mold and bake in the oven for 20 minutes or until golden brown and springy to the touch.

Chef Walters Cooking School, Providence USA