Nonna’s Egg White Cake from Limoncello and Linen Water by Tessa Kiros
This is what Nonna does to use up egg whites after using the yolks in a cream or elsewhere. It is lovely as a cake, but quite special turned into Cantuccini.
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Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Cake pan
- Measuring cup
- Measuring spoon
- Kitchen scale
- Spatula
- Wooden spoon
- Cooling rack
Ingredients
- 50 g (1¾ oz) potato flour
- 100 g (3½ oz) butter, melted
- 1 teaspoon vanilla extract
- 4 egg whites
- 150 g (5½ oz) sugar
- 1 teaspoon baking powder
- 50 g (1¾ oz/½ cup) ground almonds
- 1 teaspoon finely grated lemon rind, yellow part only
- 100 g (3½ oz/2⅔ cup) plain (all-purpose) flour
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