👨‍🍳 Instructions

1. 1

   Prepare your Raguolis setup: This involves a rotating spit over a heat source (traditionally an open fire, but a gas grill or specialized oven can be used). Ensure the spit is level.

   💡 Tip: Practice with a small batch or a simpler cake before attempting Raguolis to get a feel for the rotation and heat.
2. 2

   In a large bowl, cream the softened butter and sugar until light and fluffy.

3. 3

   Beat in the egg yolks one at a time, mixing well after each addition. Stir in the vanilla extract.

4. 4

   In a separate, clean bowl, whisk the egg whites with a pinch of salt until stiff peaks form.

5. 5

   Gradually sift and fold the potato starch into the butter-egg yolk mixture until just combined. Be careful not to overmix.

6. 6

   Gently fold the whipped egg whites into the batter in two or three additions, being careful not to deflate the mixture.

7. 7

   Begin pouring small amounts of batter onto the rotating spit. As the batter cooks and forms a thin layer, continue pouring successive small amounts, allowing each layer to set slightly before adding the next. This builds up the characteristic 'branches' of the cake.

   💡 Tip: The key is to pour thin layers and let them cook to a light golden color before adding more. This process takes patience and constant attention.
8. 8

   Continue this process for 3-4 hours, or until the cake has reached your desired size and is cooked through. The exterior should be golden brown and firm.

   💡 Tip: Adjust the heat source as needed to prevent burning. Rotate the spit consistently.
9. 9

   Once cooked, carefully remove the Raguolis from the spit and let it cool completely on a wire rack.

10. 10

    Optional: Prepare a simple glaze by mixing powdered sugar with a little lemon juice until smooth. Drizzle over the cooled cake.

    💡 Tip: The glaze is purely decorative and adds a touch of sweetness.