Pan Di Spagna
Yield
2 cakesPrep
25 minCook
50 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
| 6 ½ | ounces |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 6 ½ | ounces |
cake flour
|
|
| ¼ | teaspoon |
cornstarch
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
|
|
| 2 | each |
egg yolks
|
*
|
| 187.9 | ml/g |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 187.9 | ml/g |
cake flour
|
|
| 1.3 | ml |
cornstarch
|
|
Directions
Preheat oven to 350℉ (180℃).
Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment speed.
Just before stopping the mixer, add the vanilla and mix in.
Sift together the cake flour, cornstarch and salt. fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended.
Coat two 10-inch round cake pans with shortening.
Pour the batter into the pans and put them immediately into a preheated 350℉ (180℃). oven.
Bake until tops are springy to the touch, about 45 to 50 minutes.
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 tiramisu or other layer cakes, divide each cake into three uniform layers with a serrated knive.
Makes two cakes.
