Pan Di Spagna (Italian Sponge Cake) Recipe
Written by admin on December 11th, 2009
Ingredients:
-5 large eggs, room temperature
-1 1/2 cup sugar
-1 1/2 cup flour
-1 teaspoon vanilla
-1/2 teaspoon grated lemon peel
-butter and flour for the pan
Directions:
Separate the eggs, putting the yolks in a large bowl and the whites in a smaller bowl.
Add the sugar to the yolks, and beat until the consistency of frosting. Beat the whites until they stand stiff. Fold the whites into the yolk-sugar mixture. Turn it over slowly and gently until completely mixed.
Sift the flour (even if you don’t usually sift flour–do it). Fold the flour slowly, a bit at a time, to the egg-sugar mixture. Add the vanilla and lemon peel, folding in gently.
Butter and flour a 9″ cake pan. Pour in the batter and bake at 350 degrees F, for about 20 minutes.
When done the cake will be toasty on top, and a toothpick will come out clean. Turn upside down to cool. Let cool before frosting.
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