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    You are in: Home / Recipes / Pan di Spagna (Italian Sponge Cake ) Recipe
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    Pan di Spagna (Italian Sponge Cake )

    Average Rating:

    3 Total Reviews

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    • on November 24, 2011

      I just wanted to say that the chef is right the egg and sugar gets mixed until a leman colored then the flour little at a time folding the eggg whites so the cake dose not turn to rubber

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    • on June 18, 2005

      I agree, it was hard to add the egg whites after making the egg yolk mixture more like a paste! I also added a splash of lemon juice and that gave it a tangy, yummy flavor!

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    • on September 02, 2004

      I don't believe is OK to add the flour in egg yolks and sugar mixture because that become very hard composition and is dificult to incorporate the egg white because will lose the "fluffy". The best way is to add first the beated egg whites and after that little at a time the flour. I made a lot of cakes in my life and this is the best way for "Pan di Spagna" to make a good cake.

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    Nutritional Facts for Pan di Spagna (Italian Sponge Cake )

    Serving Size: 1 (717 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 2125.1
    Calories from Fat 198
    Total Fat 22.0 g
    Saturated Fat 7.5 g
    Cholesterol 830.0 mg
    Sodium 317.4 mg
    Total Carbohydrate 438.0 g
    Dietary Fiber 2.9 g
    Sugars 302.0 g
    Protein 44.1 g

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