Sand Cake
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g fresh butter
- g icing sugar
- g rice flour
- g starch flour (amido)
- g potato flour
- eggs
- lemon lemon juice
- spoonful cognac
- tsp bicarbonate of soda
- vanilla
Instructions
- Work the butter alone, then add the yolks one at a time, always stirring one direction.
- Add sugar, then cognac and lemon juice, then the three flours.
- Add bicarbonate and beaten whites (two spoonfuls first to loosen, then the rest gently).
- Bake in a greased, dusted pan at moderate heat, about an hour.