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 dry ingredients and add them in two batches, mixing at low speed.
Add the milk in a stream, mix, and pour into a donut or muffin pan.
Bake in the oven for about 12 min, maximum 15. They should be cooked through; 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 lukewarm and not too hot.
Italia, 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 |
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