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pane di maria
Cake Maria/Pane di Maria (without shortening; flavored with lemon rind and vanilla)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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For batter
8 eggs, separated
1 1/3 cups flour
1 1/4 cups sugar
2 tablespoon water
2 teaspoon lemon rind, grated
2 teaspoon vanilla
1/4 teaspoon salt

For dusting
powered sugar


Mix together 1/2 cup sugar with flour.

Beat egg yolks; mix in water and lemon rind and beat lightly, add vanilla, and blend in flour gradually.

Beat egg whites until foamy, add salt and remaining sugar;

beat until stiff, add fold into flour mixture.

Pour batter into a 12-inch cake pan, and bake in a moderate oven (350 degrees F) about 45 minutes. When baked, invert on rack to cool.

When ready to serve, sift powdered sugar over cake.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Photo: Mary Melfi.

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