Ciaramicola (Italian Easter Cake)

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Introduction:
Ciaramicola is a traditional Italian Easter cake hailing from the Umbria region. This festive dessert is characterized by its light and airy sponge cake base, flavored with lemon zest and topped with a delicate meringue frosting. The cake is often dyed with bright colors, symbolizing the rebirth and renewal of springtime. Ciaramicola is a beloved Easter tradition in Italy, enjoyed by families as they gather to celebrate the holiday. Share in the joy and sweetness of the season with this delightful and traditional Italian treat.

Ingredients:

For the Cake:

  • 4 large eggs, separated
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) whole milk
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 1 3/4 cups (220g) all-purpose flour
  • 2 teaspoons baking powder
  • Pinch of salt

For the Meringue Frosting:

  • 4 large egg whites
  • 1 cup (200g) granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract

For Decoration (Optional):

  • Colored sprinkles or nonpareils
  • Candied cherries or other Easter decorations

Instructions:

1. Preheat the Oven and Prepare the Cake Batter:

  • Preheat your oven to 350°F (175°C). Grease and flour a 9-inch (23cm) round cake pan.
  • In a large mixing bowl, beat the egg yolks with the granulated sugar until thick and pale yellow.
  • Stir in the whole milk, vegetable oil, vanilla extract, and lemon zest until well combined.
  • In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
  • Gradually add the dry ingredients to the egg yolk mixture, stirring until smooth and combined.

2. Beat the Egg Whites:

  • In a clean mixing bowl, beat the egg whites with an electric mixer until soft peaks form.
  • Gradually add the granulated sugar and cream of tartar, continuing to beat until stiff peaks form.

3. Fold the Egg Whites into the Batter:

  • Gently fold the beaten egg whites into the cake batter until no streaks remain, being careful not to deflate the mixture.

4. Bake the Cake:

  • Pour the batter into the prepared cake pan and smooth the top with a spatula.
  • Bake in the preheated oven for 25-30 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
  • Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

5. Prepare the Meringue Frosting:

  • In a heatproof bowl set over a pot of simmering water (double boiler), combine the egg whites and granulated sugar.
  • Whisk constantly until the sugar is dissolved and the mixture is warm to the touch, about 3-4 minutes.
  • Remove the bowl from the heat and beat the mixture with an electric mixer on high speed until stiff peaks form.
  • Beat in the vanilla extract until the frosting is smooth and glossy.

6. Frost and Decorate the Cake:

  • Once the cake has cooled completely, spread the meringue frosting over the top and sides of the cake using a spatula or knife.
  • Decorate the cake with colored sprinkles, nonpareils, or candied cherries as desired.

7. Serve and Enjoy:

  • Slice and serve the Ciaramicola as a festive and delicious Easter treat, celebrating the joy and renewal of the season.

Tips for Success:

  • Be careful not to overmix the cake batter once the egg whites are folded in to maintain its light and airy texture.
  • For best results, use room temperature eggs for both the cake batter and meringue frosting.
  • Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for longer storage.

Optional Variation:

  • For a more traditional touch, you can flavor the cake batter with a splash of rum or other liqueur commonly used in Italian baking.

Enjoy your homemade Ciaramicola, a delightful Italian Easter cake!

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