1/2 cup sugar
1/2 cup butter, melted
3/4 cup pastry flour, sifted
3 large eggs (or four small)
1/2 teaspoon vanilla
3/4 teaspoon baking powder

Combine sugar and eggs into top of a double boiler over boiling water, reducing heat to keep water below boiling point; beat mixture with a rotary egg beater about 15 minutes, or until eggs become very light; remove from heat, add melted butter slowly with vanilla, and fold in baking-powder and flour sifted together.

Pour into two layer cake pans, and bake in a moderate oven (350 degrees F.) from 20 to 30 minutes.

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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