American Fanel Cake

Ingredients:

• 1.3 cups premium flour
• 3/4 tsp baking powder
• 1/2 teaspoon of baking soda
• 1/4 teaspoon salt
• 1 large egg, beaten
• 2 tablespoons of sugar
• 1 cup milk, plus more if needed
• Refined vegetable oil, for deep-frying
• 1 cup powdered sugar
• 1 teaspoon ground cinnamon
• Whipped cream and/or fruit sauce for serving (optional)

Preparation:

1. Sift the flour, baking powder, baking soda, and salt into a large bowl. In a smaller bowl, beat the egg with the granulated sugar until lightly pale. Whisking rapidly, add the milk, then gently fold the mixture into the flour mixture. The consistency should be slightly thicker than pancake batter, but still runny enough to pour. Add up to 3 tablespoons of milk to thin the mixture, if needed.
2. Heat a 2-inch (5 cm) layer of oil in a large, high-sided skillet or saucepan over medium-high heat until a thermometer registers 350°F (190°C). Meanwhile, combine the powdered sugar and cinnamon in a small bowl. Hold a funnel in one hand, covering the opening at the bottom with your finger. Pour 1 cup of batter into the funnel.
3. Hold the funnel over the hot oil. Remove your finger from the opening, allowing the batter to spiral out across the entire surface of the oil. At first, individual clumps will form, but as you continue to add batter from the funnel, they will begin to merge. Cook until the batter floats to the surface and the underside is golden brown (about 30 seconds).
4. Flip with tongs and cook until golden brown on the other side, about 30 seconds more. Transfer to a paper towel-lined plate and repeat to make 5 more funnel cakes. Sprinkle with cinnamon-sugar mixture and serve with whipped cream and/or fruit sauce.