Polenta Dolce

Cornmeal Sponge Cake

Preparation info

  • Makes


    • Difficulty


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.


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


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