588. Pasta Genovese

Genoese Cake

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Ingredients

  • 200 grams (about 7 ounces) of sugar
  • 150 grams (about 5-¼

Method

First blend the egg yolks, butter, and sugar thoroughly in a bowl. Then add both types of flour and after you’ve worked the mixture for about half an hour, add the beaten egg whites. Put the batter in the oven in a copper baking pan greased with a little butter and dusted with flour as usual. Keep the height of the cake at about one finger. When it is done, cut into wedges and sprinkle with pow