Egg-White Cake
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- egg whites
- g Hungarian flour
- g icing sugar
- g butter
- g sultanas
- g cream of tartar
- 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.