Realfood Bakedchicagorecipes Chocolate: Re: [realfood] Pan di Spagna

I s your cups of flour by weight or volume? bread is 4.8 oz a cup Ap 4.4oz and cake flour 3.8 oz.please do not mind this question just started pastry school. They are very demanding on proper weights

--- On Tue, 5/27/08, *~Tamara~* <tamara534@yahoo.com> wrote:

From: *~Tamara~* <tamara534@yahoo.com>
Subject: [realfood] Pan di Spagna - Sponge Cake (Italian Sponge Cake)
To: -RestaurantClassics@yahoogroups.com
Date: Tuesday, May 27, 2008, 4:41 PM

Pan di Spagna - Sponge Cake (Italian Sponge Cake)

5 large eggs, room temperature
1 1/2 cups sugar
1 1/2 cups flour
1 tsp vanilla
1/2 tsp grated lemon peel
butter and flour for the pan

Separate the eggs putting the yolks in a large bowl
and the whites in a smaller bowl. Add the sugar to the
yolks, and beat until the consistency of frosting.
Beat the whites until they stand stiff.
Fold the whites into the yolk-sugar mixture. Turn it
over slowly and gently until completely mixed.
Sift the flour (even if you don't usually sift
flour--do it).
Fold the flour slowly, a bit at a time, to the
egg-sugar mixture.
Add the vanilla and lemon peel, folding in gently.
Butter and flour a 9" cake pan. Pour in the batter and
bake at 350F, for about 20 minutes. When done the cake
will be toasty on top, and a toothpick will come out
clean.
Turn upside down to cool. Let cool before frosting.

http://groups. yahoo.com/ group/tamaras_ sweet_treats/
Looking for something decadent and sweet?