Pan Di Spagna (Italian Sponge Cake )

Recipe by Dee514
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READY IN: 55mins

INGREDIENTS

Nutrition
  • 5
    egg yolks
  • 5
    egg whites
  • 1 12
    cups sugar
  • 1 14
    cups pastry flour, sifted
  • 1
    teaspoon vanilla
  • 12
    teaspoon grated fresh lemon rind (optional)
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DIRECTIONS

  • 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.
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