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?
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