Italian Pound Cake
In addition to its renowned Christmas cake, Verona is also famous for its large confection houses such as Bauli, which makes a quick version of pandoro called pandorato. This cake does not begin with a yeast starter; instead the batter is lightened with baking powder and stiffly beaten egg whites. Using a pandoro mold is optional – any deep one-and-a-half-quart mold will do. The cake has an interesting biscuit-like texture and is very good with fresh fruit.
This recipe was featured on Quick Veronese Christmas Cake / Pandorato di Verona - Episode 705.
I believe your problem is that you did not beat your eggs to stiff peaks as she says. They help the cake rise & make it light.
I tried this twice and each time the pandorato turned out very dense and unpleasant. It was inedible. The second occasion although it looked quite nice when it came out of the oven after an hour coolng it collapsed to half it’s original height and was dense inside although the outer edges were quite nice were the cake ws drier. Any idea what I might have done wrong. My egg whites were not very stiff when I mixed them into the other ingredients and I might have taken it out of the ovenjust a fraction too soon but could those things alone cause such a total disaster Mike Biagioni