Ingredients:

75 gr of flour
1 pinch of salt
1 vanillin packet
150 gr of sugar
75 gr of potato starch
5 eggs

Sponge cake

Preparation:

Put the eggs, sugar and a pinch of salt in a bowl and, with the help of a mixer, whip all for at least 15 minutes, always in the same direction, until you obtain a frothy and swollen mixture of yellow color.

Now add the flour and potato starch mixed together (if you want even the vanillin), pouring them into the mixture through a sieve to avoid to make lumps.
Mix everything with a wooden spoon until mixture is smooth.
Grease a rounded baking pan with butter and flour and pour the mixture in the center of the mold.
Preheat the oven to 180 degrees and bake your sponge cake for at least 35-40 minutes without ever opening the oven in the first half hour of cooking.

Passed the 40 minutes, pierce the center of the cake with a toothpick: if the dough will stick to the toothpick, then it means that the sponge is not yet cooked.
Once cooked, let cool for 10 minutes in the oven off to avoid of deflating the cake.

500 gr. of Stockfish
1 onion
2 cloves of garlic
1 bunch of parsley
4 tomatoes
4 potatoes
50 gr. of pine nuts
100 gr. of olives

Preparation

The whole Stockfish, must be soaked for 4-6 days, changing the water once a day. For the codfish, which can be cut to pieces, are sufficient 24-36 hours, on condition that water is often changed.

Take the stockfish and if it is a whole piece, put it in boiling water for several minutes so you can remove skin and fishbones. Peel and cut potatoes into large cubes. Fry lightly onion, garlic and parsley in extra virgin olive oil and then add stockfish and tomatoes cut to pieces, two tablespoons of tomato sauce, olives and finally pine nuts.

Cook on moderate heat for 20 minutes by adding, if necessary, a little of water. At this point salt, add potatoes and cook for another 15 minutes with the lid. At the end you can garnish with chopped parsley.