Ingredients
For recipe see Italy Revisited/Recipes/"Cakes"
Directions
Notes
The kind of cake a farmer-woman would make (prior to World War II) would depend largely on how well her chickens were doing or not doing in that department. Of course, the well-to-do could buy the eggs needed. Those with no budget limits probably opted for "pane di spagne" as this was one of the most popular cakes in the South. Ciambella was prized, but as it did not require as many eggs as as "pane di spagne" it had less status. Photo: Mary Melfi. |