Rec req: Umbrian torcolo made with olive oil
 

Preheat oven to 300-350°F depending on what else you might be cooking.

Butter and flour a tube pan.

Three eggs separated; whites beaten stiff but not dry
2 1/3 cups/300 grams fine white flour
1 1/2 cups less 1 tablespoon sugar/300 grams
1/3 cup milk
1/3 cup olive oil
1 teaspoon grated lemon peel.

Sift the flour and sugar into a mixing bowl. In a separate container,
slightly beat the egg yolks with the milk and the oil. Using an electric
mixer, thoroughly beat the liquids into the dry ingredients until very
smooth and light. Fold in the grated peel and the egg whites.

Scrape into the tube pan and bake for about 30 minutes at 300°, checking
with a tothpick. If baking at the higher temp, check sooner.

This is served as a dessert, a snack and most often as breakfast with caffe
latte.