The food cake of the angels is so soft that it melts in your mouth! It is It is a very simple cake, soft and fragrant, a typical dessert of the Pavia area where was created in the late 1800s by the baker from Pavia.
INGREDIENTS 2 butter sticks 1 cup flour 1/2 cup potato starch 1 cup sugar 6 eggs 1 teaspoon vanilla extract 1 tablespoon baking powder 1 grated peel of a lemon icing sugar to garnish
PREPARATION
Take the butter, strictly at room temperature and break it in the mixer. Whip it until a white and frothy cream is obtained. Add the sugar gradually until completely absorbed in the mixture. Take the eggs and separate yolks from the whites. Keep the egg whites on one side. Add the 6 egg yolks one at a time to the dough. If you have followed all the steps correctly, you will have obtained a nice light and fluffy mix. Sift together flour, starch, vanillin and baking powder and add to the mixture a little at a time stirring gently from bottom to top with a scoop. Beat the egg whites until stiff, add the grated lemon peel and the previous mixture. Grease and flour a 22 cm diameter cake pan and pour the mixture into it homogeneously. Cook in an unventilated pre-heated oven at 180 °C for 50 minutes. Check if the cake is actually cooked putting a toothpick in the center, if extracting it will be dry and clean the cake will be ready. Let it cool in a pan and sprinkle with icing sugar.
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