Margherita Cake
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 120 g potato flour (starch)
- 120 g powdered sugar
- 4 eggs
- 1 lemon juice
Instructions
- Beat the yolks with the sugar, add the potato flour and lemon juice, and work over half an hour.
- Whip the whites and fold in gently without deflating.
- Pour into a buttered, dusted mold and bake; unmold cold and dust with vanilla icing sugar.