Maddalena cake

By: Loretta Sebastiani

Cooking Basic preparation Maddalena cake

Maddalena cake

Maddalena cake   Authentic Italian recipes

Maddalena cake is the ideal basis for making an iced or a filled cake. You have to use no yeast for preparing it. Other basic preparations of Italian cooking?


  • 4 eggs
  • 120g (4 1/4 ounces) granulated sugar
  • 80g (2.8 ounces) white flour
  • 40g (1 1/2 ounce) potato starch
  • 40g (1 1/2 ounce) unsalted butter
  • A pinch of vanilla powder
  • A pinch of salt
preparation: 40 minutes
cooking: 45 minutes
total: 1h 25 minutes
Nutrition Facts (amount per serving):
Calories: 147(kCal) 8 % - 617 (kJ)
Protein: 3.8 (g) 6 % GDA
Total fat: 5.4 (g) 8 % GDA
Total carbohydrate: 21.8 (g) 9 % GDA
Sugars: 12.5 (g) 14 % GDA

Maddalena cake

  • - Mix flour, potato starch, salt and vanilla powder.
  • - Put eggs and sugar in a little saucepan and place it in a bain-marie over a very low heat.
  • - Beat this mixture with a whisk until it becomes foamy.
    Be careful not to warm up too much: the dough could become too dry.
  • - Remove the saucepan from the heat and continue whisking until your mixture is cold.
  • - At this point melt 30g (1 ounce) butter.
  • - Grease a 24-26 cm (about 10in) cake tin with the remaining butter.
  • - Preheat oven to 190°C (375°F).
  • - Add flour, potato starch, salt and vanilla powder to sugar-and-egg mixture through a strainer.
  • - Stir with circular movements from the bottom upwards, using a wooden spoon.
    Be careful not to collapse your mixture.
  • - Now add melted butter too and stir.
  • - Stir, pour the dough into the cake tin and level the surface.
  • - Bake for about 40 minutes or until the surface is golden.
  • - Let the cake cool before stuffing or icing.


  • - The best thing would be to prepare Maddalena cake the day before.
  • - The secret of its soft and light dough is whisking eggs very well and slowly in order to give the mixture the possibility to imprison many little air bubbles.
  • - Another secret is: don't open oven while cake is cooking!
  • - The doses are enough for a 24-26 cm (about 10in) cake tin.
  • - Fiber per serving: 0.2 grams
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