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Cakes
Sponge cake
Hot Milk Sponge Cake/Cassata di Latte (without shortening; with eggs and hot milk; flavored with lemon juice)
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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Ingredients

1 cup flour, sifted
3 eggs, beaten thick
2 teaspoon lemon juice
1 teaspoon baking powder
1 cup sugar
6 tablespoons hot milk

For dusting
powdered sugar



Directions

Beat eggs about 10 minutes until thick; gradually add sugar, lemon juice, flour and baking powder sifted together, and milk, then mix quickly until smooth.

Turn onto an ungreased tube pan, and bake in a moderate oven (350 degrees F) about 35 minutes.

Remove from oven and invert pan until cooled.

When cool, sift powdered sugar over cake.

Note: This cake can be baked in an 8 inch by 8 inch cake pan in a moderate oven (350 degrees F) about 25 minutes, if preferred.


Notes

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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