Sponge Biscuit
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- eggs
- g icing sugar
- g wheat flour
- g potato flour (starch)
- g butter
- lemon zest
Instructions
- Work the yolks with the sugar and a little flour at least half an hour.
- Fold in the stiffly whipped whites, then sift in the two dried flours.
- Bake in a greased, dusted tray about three fingers tall.