Jul
2016

Bussolano

By Rebecca DeAngelis 

Instructions:

Preheat oven to 350F.

 

Using a hand mixer, cream the butter and sugar until light and fluffy. Add the egg yolks one at a time, incorporating each before adding the next. 

 

In a separate bowl, combine and sift the dry ingredients. Add the lemon zest to the butter mixture, then slowly add the dry ingredients, then add the wine.

 

In a separate bowl, add egg whites a pinch of salt. Whip the whites until stiff peaks are formed. Gently fold the whites into the batter. 

 

Pour the batter into a ring mold and bake for thirty minutes or until a knife comes out clean.