Sponge Cake(Pan di Spagna)

* Exported from MasterCook II *

Sponge Cake (Pan di Spagna)

Recipe By : COOKING LIVE SHOW #CL8735
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large eggs -- separated
1 teaspoon vanilla extract
3/4 cup sugar
1/2 cup all-purpose flour
1/2 cup cornstarch
Pinch salt


Butter and line with parchment paper a 9-or 10-inch round
cake pan that is 2 inches deep.

In a medium mixing bowl, whisk the yolks with the vanilla.
Whisk in half the sugar and continue to beat until very
light and frothy, about 5 minutes, either by hand, with a
hand mixer set at medium speed, or in a heavy-duty mixer
fitted with the whip.

Combine the flour and cornstarch and sift once to aerate.
In a clean, dry bowl, beat the egg whites with the salt
until they hold a very soft peak, either by hand, with a
hand mixer set at medium speed, or in a heavy-duty mixer
fitted with the whip. Beating faster, add the remaining
sugar in a very slow stream, beating until the egg whites
hold a firm peak.

Fold the yolk mixture into the whites with a rubber spatula.
Sift the flour and cornstarch over the eggs in 3 additions,
folding them in gradually. Do not overmix the batter.

Pour the batter into the prepared pan and smooth the top.
Bake at 350 degrees for 30 to 40 minutes, until it is well
risen and feels firm when pressed gently with the palm of
your hand. Immediately loosen the layer from the side of
the pan with a small knife or spatula. Invert the layer onto
a rack and leave the paper stuck to it. Turn the layer right
side up and cool it on a rack.

Unless you are going to use the layer within a few hours,
double-wrap tightly in plastic and keep in the refrigerator
up to 5 days, or freeze.
Yield: 1 9- or 10-inch layer cake

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NOTES : (Courtesy of Nick Malgieri