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sponge cake
Sponge Cake (Pellegrino Artusi's/ Olga Ragusa's Italian sponge cake, without shortening, with fine flour and lemon rind)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cook Book" adopted from the Italian of Pellegrino Artusi by Olga Ragusa (1945)

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Ingredients

6 egg yolks
6 egg whites, beaten stiff
6 oz powdered sugar
6 oz flour of Hungary [very fine flour]
lemon rind flavoring



Directions

Mix the egg yolks with the sugar, and add the flour which has been dried in the sun or near the fire.

Work the dough for about half an hour, add two spoonfuls of the beaten egg whites to soften the compound, and finely the remaining whites, mixing slowly.


Notes

This recipe (#345) was taken from "The Italian Cook Book" adapted from the Italian of Pellegrino Artusi by Olga Ragusa. It was published by S.F. Vanni in New York in 1945. For the complete copyright cook book see www.archive.org. Photo: Mary Melfi.

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