Egg-White Cake
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 9 egg whites
- 300 g Hungarian flour
- 150 g icing sugar
- 150 g butter
- 100 g sultanas
- 10 g cream of tartar
- 5 g bicarbonate of soda
- vanilla sugar
Instructions
- Beat the whites and stir in the flour and sugar, then the melted butter.
- Once uniform, add cream of tartar and bicarbonate, then the sultanas.
- Pour into a greased, dusted pan at least two fingers deep, bake, and serve cold.