Serve this vanilla sponge with fresh strawberries or your other favorite berries and whipped cream. Found on page 167 of the book A Taste of Utica and posted by Eva Russo, this is classic Utica Italian cake. Light, spongy and a perfect way to cap of any meal.
Makes 1 10â€ Flute Cake
- 6 egg whites (room temperature)
- 6 egg yolks (room temperature)
- 1 cup of sugar, sifted
- 1 1/2 tsp vanilla OR used 1 TBS lemon juice with zest of 1/2 the lemon OR use 1 tsp orange juice concentrate with 1 tsp. grated orange OR 6 drops of anise extract.
- 1/4 tsp salt
- 1 1/2 cups flour, sifted
- 1 1/2 tsp baking powder
Preheat oven to 350 F. Set rack at bottom of oven.
Separate eggs into 2 large mixing bowls. Beat the yolks with the sugar until frothy (5 minutes). Add the flavoring of choice (I used vanilla and apricot nectar), salt and stir until combined. Sift the baking powder and flour into the bowl then add gradually to the yolk mixture. Stir well after each addition. Batter should be smooth.
Beat the egg whites until stiff. They should peak and just barely droop. Carefully fold the beaten whites into the yolk mixture using a spatula.
Pour mixture into the UNGREASED flute / tube pan. Bake for 45 minutes or until knife inserted in center comes clean.
Cool by suspending upside down on metal funnel or large soda bottle for 1 1/2 hours. Run knife around edge when cake has cooled, gently jiggle the cake and allow to fall from the pan. Turn right side up and serve with whipped cream and berries.
Light and luscious!
Now weâ€™re off to ride around NYC. What a way to see the 5 boroughs