Recipe by Dee514
Pan di Spagna (sponge cake) is used as a base for many Italian desserts and cakes. It is a somewhat dry cake, which is usually sprinkled/brushed with a rum or liqueur flavored syrup before the addition of a cream filling. Three 8 or 9inch round or square cake pans may be used instead of the sizes specified.
Top Review by chef Dave1
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
- 5 egg yolks
- 5 egg whites
- 1 1⁄2 cups sugar
- 1 1⁄4 cups pastry flour, sifted
- 1 teaspoon vanilla
- 1⁄2 teaspoon grated fresh lemon rind (optional)
Directions See How It's Made
- Place egg yolks and sugar in a mixing bowl and beat until lemon colored.
- Add vanilla and lemon rind (if using it).
- Beat egg whites until stiff but not dry and then fold into the egg yolk mixture.
- Sift the flour in a separate bowl and slowly incorporate it into the egg mixture with a mixing spoon.
- Butter and flour a 18inch square (or a 9 x 13 x 3, or a 11 x 17 x 2inch half-sheet) cake pan**.
- Pour cake batter into prepared pan and bake at 375°F for 40 minutes, or until toothpick inserted in center comes out clean.
- Remove cake from oven and turn out (of pan) onto a cake rack to cool.
- When completely cool, cake may be sliced horizontally to form 2 or 3 thin layers.
- Cake can be tightly wrapped and frozen (up to 3 weeks) for future use.
- **Please check your oven size, to make sure pan will fit properly.