Italian cakes

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 10” 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 [...]