The best delicious Pan Di Spagna – Basic Genoise (sponge Cake) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pan Di Spagna – Basic Genoise (sponge Cake) recipe today!
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5 Eggs 1 ts Vanilla
2 Egg yolks 6 1/2 oz Cake flour
6 1/2 oz Sugar 1/4 ts Cornstarch
Salt; a pinch
Preheat oven to 350 degrees. 1. Blend the eggs, egg yolks, and sugar
in a mixer bowl with a wire whip attachment until the mixture doubles
in volume-about 15 minutes on high speed. Just before stopping the
mixer, add the vanilla and mix in. 2. Sift together the cake flour,
cornstarch and salt. fold dry mixture into egg mixture with a wooden
spoon or rubber spatula, just until blended. 3. Coat two 10-inch
round cake pans with shortening. Pour the batter into the pans and
put them immediately into a preheated 350 degree oven. Bake until
tops are springy to the touch, about 45-50 minutes. 4. Remove the
cakes from the pans and cool on a wire rack. When cool, use a long
serrated knife to slice off the tops of the cakes. For tirami su or
other layer cakes, divide each cake into three uniform layers with a
serrated knive. Makes two cakes. Suggested wine: Passito del Santo
Chef Andrea says in his book, “We bake all our own cakes an Andrea’s,
and this is the one we probably bake most often. It is the basis for
our own tirami su, our strawberry cake, and a few others.” From La
Cucina di Andrea’s cookbook by Andrea Apuzzo. 89-63780 Published by
dell’ART, Inc. Andrea’s Restaurant 3100 Nineteenth Street Metairie,
Louisiana, 70002
Yields
2 servings
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