6 eggs, separated
180 grams (about 6 1/3 ounces) of potato flour ["fecola di patate"]
225 grams (about 7 3/4 ounces) of sugar
Juice of 1 small lemon

Preheat oven to 350 F degrees.

Beat the egg whites till stiff.

In a separate bowl cream the egg yolks with the sugar.

Slowly add the potato flour.

Add the lemon juice.

Fold in the beaten egg whites.

Grease a baking pan, 24 cm in diameter.

Bake until done -- about 30 minutes.

Mrs. Anna-Maria Benvenuto has collected hundreds of recipes from relatives, friends, and neighbors over the years. She recorded the recipes in Italian in numerous notebooks, often naming the recipe after the person who gave it to her. Mrs. Anna-Maria Benvenuto also copied recipes from Italian cookbooks, magazines and newspapers. The recipe in this entry was found in an Italian cookbook published in the early 1970s. Being an avid baker Mrs. Benvenuto tried out many of the recipes herself. However, because of her enormous talent and expertise, she did not feel the need to write detailed instructions as she knew how to make the recipes without them. However, when asked by this website's archivist (Mary Melfi) for details, she quickly volunteered the information. Nonetheless, as with most first generation Italian-Canadian handwritten recipes, it is understood that whoever attempts to duplicate them should have some knowledge of what they are doing.... Photo: Mary Melfi

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