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Ingredients
| eggs: 5 (yolks) |
| eggs: 5 (whites) |
| granulated sugar: 1 1/2 cups |
| pastry flour: 1 1/4 cups (sifted) |
| vanilla extract: 1 tsp |
| lemon zest: 1/2 tsp (grated//optional) |
Pan di Spagna (Italian Sponge Cake )
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
1 serving(s)
Tags
- Place egg yolks and sugar in a mixing bowl and beat until lemon colored.
- Add flour, a little at a time, blending it in well.
- Add vanilla and lemon rind (if using it).
- Beat egg whites until stiff but not dry and fold into cake mixture.
- 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.