Italian Sponge Cake ( Pan di Spagna) by Diane Lovetobake
Автор: Diane Lovetobake
Загружено: 2017-02-25
Просмотров: 15425
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This is a great cake to use for Tiaramisu ,Cassata Cake ,or any type of filling or fruit.
4 extra large eggs room temperature
1/2 cup + 1 1/2 Tablespoons granulated sugar
1 teaspoon vanilla
1 teaspoon vanilla
1 cup + 1 Tablespoon all-purpose flour
Beat eggs for 10-15 minutes till they are light and fluffy and pale yellow.
Slowly add sugar and vanilla beat till very fluffy.
Sift flour over batter a little at a time and fold gently till all flour is folded in.
Grease a 8x3 round cake pan dust with flour
Pour batter into pan don't level pan or tap bottom of pan.
Bake at 340 for 30-40 minutes depending
Do not open oven to check cake before 20 minutes it could make the cake deflate.
After cake is baked shut of oven and leave cake in oven for 10 minutes with oven door ajar.
Place cake pan on cooling rack
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