Polenta Dolce

Name: Polenta Dolce (Cornmeal Sponge Cake)
Yield: Makes 10 servings
Cuisine: Italy
Ingredients: 5 large eggs, separated; Pinch salt; 1 cup all-purpose flour; ¾ cup sugar; 1 teaspoon grated lemon zest; ¾ cup corn flour, or cornmeal finely ground in a blender or coffee grinder

Cornmeal Sponge Cake

Preparation info

Makes
10
servings

Difficulty
Easy

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

About

Though this cake exists in many forms, this version is one I worked out several years ago and have used many times with great success. Use it on its own or serve it with berries. It forms an important part of Polenta ed Osei, from Bergamo.

Ingredients

5 large eggs, separated
¾ cup sugar
1 teaspoon grated lem

Europe
Italy
Bergamo
Cake
Dessert
Mediterranean
Vegetarian

Method

Butter a 10-inch × 2-inch-deep cake pan and line the bottom with a piece of parchment or wax paper, cut to fit.

Place the egg yolks in a bowl and whisk to liquefy. Whisk in half the sugar and the