Cake Madeline (Pasta Maddalena)

Sugar, four and a half ounces,

Flour, three ounces,

Butter, one ounce,

Egg-yolks, four,

Whites of eggs, three,

A pinch of bi-carbonate of soda,

A taste of lemon peel.


First mix and stir the yolks with the sugar and when they have become whitish, add the flour and stir for fifteen minutes more. Mix with the butter, melting or softening it fine if it is hard and finally add the whites when they are well beaten. The flour must be previously dried in the sun or on the fire.

This cake may be given different shapes, but keep it always thin and in little volume. It can be put in little molds greased with butter and sprinkled with flour, or else in a baking tin, keeping it not more than half an inch thick, and cutting it after baking in the shape of diamonds and dusting with powdered sugar.

Note: This recipe has not been tested, however, we believe it to be accurate. As with any recipe, you may not always produce a product of your liking due to variations in taste, texture, etc. Please use your best judgment to review this recipe for ingredients used, units of measure, and methods to see if this meets your needs before proceeding. As with any recipe, there may be typos, errors, and /or omissions.

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