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.

Note

• - 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