Maddalena Cake Batter
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 130 g sugar
- 80 g fine flour
- 30 g butter
- 4 egg yolks
- 3 egg whites
- 1 pinch bicarbonate of soda
- lemon zest
Instructions
- Beat egg yolks with sugar until whitish; add flour and work over 15 minutes.
- Blend in melted butter (in winter), then fold in the beaten whites.
- Bake in small greased, floured moulds, or spread thin, cut into lozenges and dust with icing sugar; optionally sandwich pairs with fruit preserve.