tin with cold butter and sprinkle with powdered sugar mixed with flour.
In these cakes with beaten whites the following method can also be followed: mix and stir first the yolks with the sugar, then put the flour then, after a good kneading, beat the whites until they are firm, pour two tablespoonfuls to soften the mixture, then the rest little by little.
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CAKE MADELEINE
(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
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