The best delicious Sponge Cake (pan Di Spagna) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Sponge Cake (pan Di Spagna) recipe today!
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4 lg Eggs; separated
1 ts Vanilla extract
3/4 c Sugar
1/2 c All-purpose flour
1/2 c Cornstarch
pn Salt
Butter and line with parchment paper a 9-or 10-inch round cake pan that is
2 inches deep.
In a medium mixing bowl, whisk the yolks with the vanilla. Whisk in half
the sugar and continue to beat until very light and frothy, about 5
minutes, either by hand, with a hand mixer set at medium speed, or in a
heavy-duty mixer fitted with the whip.
Combine the flour and cornstarch and sift once to aerate. In a clean, dry
bowl, beat the egg whites with the salt until they hold a very soft peak,
either by hand, with a hand mixer set at medium speed, or in a heavy-duty
mixer fitted with the whip. Beating faster, add the remaining sugar in a
very slow stream, beating until the egg whites hold a firm peak.
Fold the yolk mixture into the whites with a rubber spatula. Sift the flour
and cornstarch over the eggs in 3 additions, folding them in gradually. Do
not overmix the batter.
Pour the batter into the prepared pan and smooth the top. Bake at 350
degrees for 30 to 40 minutes, until it is well risen and feels firm when
pressed gently with the palm of your hand. Immediately loosen the layer
from the side of the pan with a small knife or spatula. Invert the layer
onto a rack and leave the paper stuck to it. Turn the layer right side up
and cool it on a rack.
Unless you are going to use the layer within a few hours, double-wrap
tightly in plastic and keep in the refrigerator up to 5 days, or freeze.
Yield: 1 9- or 10-inch layer cake
Yields
1 Servings
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