Torta Genovese (Genoese Pie)


Known in France as "Genoise", it is used extensively as a base from sweet pastries. It may be eaten by itself, with zabaione or baked fruits.

100 gr  Corn Starch   
 150 gr  Sugar   
 5 ea  Eggs   
 3 ea  Lime juice   
 1 Tbsp  Conf. Sugar   

Beat egg yolks with the sugar. Beat the whites to mount.  Add to the yolks and sugar, the lemon juice, the potato flour and the whites.

Place the mixture in a buttered baking pan. Bake in low heat for about 40 minutes.  After removing from pan, sprinkle with the confectionery sugar.

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