Pan Di Spagna - Basic Genoise (Sponge Cake)
Recipe
- Title:
- Pan Di Spagna - Basic Genoise (Sponge Cake)
- Categories:
- Italian, Cakes
- Yield:
- 2 servings
Ingredients
- 5
- Eggs
- 1 ts Vanilla
- 2
- Egg yolks
- 6 1/2 oz Cake flour
- 6 1/2 oz Sugar
- 1/4 ts Cornstarch
Directions
- Salt; a pinch
Directions
- Preheat oven to 350 degrees.
- 1.
- Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment until the mixture doubles in volume-about 15 minutes on high speed.
- Just before stopping the mixer, add the vanilla and mix in.
- 2.
- Sift together the cake flour, cornstarch and salt.
- fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended.
- 3.
- Coat two 10-inch round cake pans with shortening.
- Pour the batter into the pans and put them immediately into a preheated 350 degree oven.
- Bake until tops are springy to the touch, about 45-50 minutes.
- 4.
- Remove the cakes from the pans and cool on a wire rack.
- When cool, use a long serrated knife to slice off the tops of the cakes.
- For tirami su or other layer cakes, divide each cake into three uniform layers with a serrated knive.
- Makes two cakes.
- Suggested wine: Passito del Santo Chef Andrea says in his book, "We bake all our own cakes an Andrea's, and this is the one we probably bake most often.
- It is the basis for our own tirami su, our strawberry cake, and a few others."
- From La Cucina di Andrea's cookbook by Andrea Apuzzo.
- 89-63780 Published by dell'ART, Inc.
- Andrea's Restaurant 3100 Nineteenth Street Metairie, Louisiana, 70002
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