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  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Pan Di Spagna - Basic Genoise (Sponge Cake)

  3. Categories: Cakes, Chocolate, Fruits

  4. Yield: 2 servings

  5. 5 Eggs

  6. 2 Egg yolks

  7. 6 1/2 oz Sugar

  8. 1 ts Vanilla

  9. 6 1/2 oz Cake flour

  10. 1/4 ts Cornstarch

  11. Salt - a pinch

  12. Calories per serving: Number of Servings: 2 Fat

  13. grams per serving: Approx. Cook Time: Cholesterol per

  14. serving: Marks: *DIRECTIONS* Preheat oven to 350 degrees.

  15. 1. Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire

  16. whip attachment until the mixture doubles in volume-about 15 minutes on

  17. high speed. Just before stopping the mixer, add the vanilla and mix in.

  18. 2. Sift together the cake flour, cornstarch and salt. fold dry

  19. mixture into egg mixture with a wooden spoon or rubber spatula, just

  20. 3. Coat two 10-inch round cake pans with shortening.

  21. Pour the batter into the pans and put them immediately into a preheated

  22. 350 degree oven. Bake until tops are springy to the touch, about minutes. 4. Remove the cakes from the pans and cool on a wire rack.

  23. When cool, use a long serrated knife to slice off the tops of the cakes.

  24. For tirami su or other layer cakes, divide each cake into three

  25. uniform layers with a serrated knive. Makes two cakes. Suggested

  26. wine: Passito del Santo Chef Andrea says in his book, "We bake all

  27. our own cakes an Andrea's, and this is the one we probably bake most

  28. 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.

  29. 89-63780 Published by dell'ART, Inc. Andrea's Restaurant

  30. 3100 Nineteenth

  31. Street Metairie, Louisiana, 70002 --


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