Ingredients
200 grams sugar
150 grams butter
170 grams potato flour
110 grams wheat flour
12 egg yolks
7 egg whites, beaten stiff
a touch of finely grated lemon zest
For dusting
Powdered sugar
Equipment needed
A copper baking pan that has been greased with butter and dusted with flour
Original Italian text
Zucchero, grammi 200
Burro, grammi 150
Farina di patate, grammi 170
Farina di grano, grammi 110
Rossi d'uovo, N. 12
Chiare, n. 7
Odore di scorza di limone
Directions
Blend the egg yolks, butter and sugar vigorously in a bowl.
Add the potato and wheat flour, and beat for about half an hour.
Fold in the egg whites that have been beaten to a stiff peak.
Pour the batter in a copper baking pan that has been greased with butter and dusted with flour.
Keep the height of the cake at about one finger.
Bake.
When it is done, cut into wedges and dust with powdered sugar.
Original Italian text
Si lavorano primieramente ben bene in una catinella i rossi d'uovo col burro e lo zucchero, pois si aggiungono le due farine e quando queste avranno avuto mezz ora circa di lavorzione, si versano nel compouna teglia di rame preparata al solito con una untatina di burro e infarinata. Tenelela all allezza di un verizzatela di zucchero a velo.
Notes
The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. Olga Ragusa's selection of recipes from Pellegrino Artusi's famous cookbook, titled "The Italian Cook Book," can be found in its entirety at www.archive.org (It's free). The University of Toronto recently published a new English edition of Pellegrino Artusi's "Science in the Kitchen and the Art of Eating Well"; many of the recipes in this edition can be found at www.books.google.ca.... Photo: Mary Melfi. |
