6 eggs, separated
150 grams (about 5 1/4 ounces) of potato flour ["fecola di patate"]
300 grams (about 10 1/2 ounces) sugar
Half a packet of yeast ["Mezza bustina di lievito"]

Preheat oven to 350 F degrees.

Beat the egg whites until stiff.

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

Slowly add the potato flour.

Add the yeast and mix well.

Fold in the beaten egg whites.

Grease a 24 baking pan, 24 centimeters in diameter.

Pour the batter in the pan and bake at 350 F degrees until the cake is ready -- about 30 minutes.

Cool.

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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