Water Ring Cake

Name: Water Ring Cake
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 8
Ingredients: Water ½ cup; Type 00 flour 2 cups; Cornstarch 6.3 tbsp; Sugar 1.1 cups; Sunflower seed oil 4.25 oz; Eggs (medium) 3; Baking powder 3 ¼ tsp; Lemon peel 1; Powdered sugar to taste

it de fr es br

417

Calories per serving

Energy Kcal 417
Carbohydrates g 59.8
of which sugars g 29.7
Protein g 6.1
Fats g 17
of which saturated fat g 2.4
Fiber g 0.9
Cholesterol mg 77
Sodium mg 31

Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 50 min
Serving: 8
Cost: Low

PRESENTATION

Recipe by
Rossella Maraio

Water ring cake, or "ciambellone all'acqua" as they call it in Italy, is really something special. You know, super simple but seriously good. This water cake recipe is a hit because of its light and moist texture, making it perfect for breakfast or a snack with coffee. And here's the thing, what makes it really stand out is how it gets its airy crumb. You beat those eggs until they're frothy and pale, then mix in sugar before adding oil, flour, and, of course, water. Honestly, Italian home bakers love to throw in a bit of lemon or orange zest—or maybe a splash of vanilla—for that fresh, aromatic kick. And look, you might even find this soft bundt cake with water in different regional twists, like a hint of cocoa or a swirl of coffee for that extra flavor.

Picture a thick slice of water ring cake on the table. And especially during a lazy weekend breakfast. Because it uses water instead of milk or butter, it’s way lighter and can even be made as an eggless bundt cake if you swap out the eggs. Pretty versatile, huh? The best part? You always end up with a cake that’s tender, kinda fluffy, and never heavy. This easy water cake recipe has been passed down by Italian families for generations—keeping things simple and sharing food that feels like home. Some folks even call it a soft water ring cake because of its extra-moist texture. Adding flavors like citrus or cocoa is super super common, so it’s easy to switch things up. There’s just something about that homemade style—really, it's the everyday charm that keeps people baking it again and again. Plus, it’s a dessert that pairs with anything, from fresh fruit to a sprinkle of powdered sugar. Whether it’s a sweet breakfast or a comforting snack, this cake is at the heart of Italian baking traditions, bringing warmth and coziness to any table. For real.

How to prepare Water Ring Cake

To make the water ring cake, first grate the lemon zest and set it aside 1. Separate the yolks from the whites, beat the latter until stiff with the beaters 2 adding half of the sugar 3.

The whites must be white and foamy 4. Pour the yolks with the rest of the sugar into a bowl 4 and beat them with the beaters 6.

You need to obtain a light and foamy mixture. At this point, pour in the oil in a thin stream 7 and then the water 8, mix the batter for a few seconds, finally flavor with the lemon zest 9.

In a bowl, sift the flour 10, the baking powder, and the corn starch 11. Add the dry ingredients to the yolk mixture little by little, always mixing with the beaters 12.

Finally, fold in the beaten egg whites, first a couple of spoonfuls 13, mix with a spatula and then add the rest by gently folding from bottom to top. The batter is ready 14. Butter and flour a 9.5-inch ring mold 15.

Pour the batter inside 16 and bake in a preheated static oven at 338°F for 45-50 minutes on the lower rack. Once the cake is baked, take it out of the oven 17, let it cool completely, remove it from the mold, and serve it with a sprinkle of powdered sugar 18.