633. Dolce di Chiare d’Uovo

Meringue Cake

Preparation info
    • Difficulty

      Easy

Appears in

By Pellegrino Artusi

Published 1998

  • About

Should you ever have some leftover egg whites, you can use them to make the following dessert, which generally turns out well.

Ingredients

  • 8 or 9 egg whites
  • 300 grams (about 10-½ ounces) of Hungarian flour

Method

Beat the egg whites until stiff, and then fold in the flour and the sugar; mix and then add the melted butter. When the mixture is thoroughly blended, add the cream of tartar and the baking powder, and lastly the sultanas.

Pour the mixture into a baking pan greased with butter and dusted with confectioners’ sugar and flour. The cake should rise to a height of at least two fingers. Bake