Preheat the oven to 180 degrees in static mode.
In a bowl, beat the eggs with the sugar using electric whisks or a stand mixer until you get a smooth cream.
Sift all the powders and add them in two batches, mixing at low speed.
Gradually add the milk, mix, and pour into a doughnut or muffin pan.
Bake in the oven for about 12 minutes, maximum 15. They should be cooked inside; do the toothpick test before removing from the oven.
Pantry
Remember to beat the eggs at room temperature: they whip better and much faster. The milk should be added warm, not too hot.
Italy, Lazio
| Energy (kcal) | 255.54 |
| Carbohydrates (g) | 56 |
| of which Sugars (g) | 33.01 |
| Fat (g) | 2.14 |
| of which Saturates (g) | 0.75 |
| Protein (g) | 6.25 |
| Fiber (g) | 0.5 |
| Sale (g) | 0.18 |
