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Pan Di Spagna – Basic Genoise (Sponge Cake

Pan Di Spagna - Basic Genoise (Sponge Cake recipe image
This Italian dessert features Eggs, Yolks, Sugar, Vanilla, Cake flour. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 1335.0
Dietary: Vegetarian
Description
This Italian dessert features Eggs, Yolks, Sugar, Vanilla, Cake flour. It delivers sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 5 Eggs
  • 2 Egg Yolks
  • 6 1/2 ounce Sugar
  • 1 teaspoon Vanilla
  • 6 1/2 ounce Cake flour
  • 1/4 teaspoon Cornstarch
Directions
  1. 1
    Salt; a pinch Preheat oven to 350 degrees.
  2. 2
    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.
  3. 3
    Just before stopping the mixer, add the vanilla and mix in.
  4. 4
    Sift together the cake flour, cornstarch and salt.
  5. 5
    fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended.
  6. 6
    Coat two 10-inch round cake pans with shortening.
  7. 7
    Pour the batter into the pans and put them immediately into a preheated 350 degree oven.
  8. 8
    Bake until tops are springy to the touch, about 45-50 minutes.
  9. 9
    Remove the cakes from the pans and cool on a wire rack.
  10. 10
    When cool, use a long serrated knife to slice off the tops of the cakes.
  11. 11
    For tirami su or other
  12. 12
    layer cakes,
  13. 13
    divide each cake into three uniform layers with a serrated knive.
  14. 14
    Suggested wine: Passito del Santo Chef Andrea says in his book, "We
  15. 15
    bake all our own cakes an Andrea's, and this is the one we probably
  16. 16
    bake most often.
  17. 17
    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.
  18. 18
    Andrea's Restaurant 3100 Nineteenth Street Metairie, Louisiana, 70002

Nutrition Facts

Servings 2

Amount Per Serving
Calories 1335.0kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 2.2g12%
Cholesterol 233.1mg78%
Sodium 79.2mg4%
Total Carbohydrate 295.9g99%
Dietary Fiber 3.2g13%
Sugars 163.5g
Protein 21.3g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, basic, blending, cake, cornstarch, dessert, eggs, flour, genoise, italian, pan, spagna, sponge, sugar, title, vanilla, vegan, yolks
Read it online: https://www.chefs-mate.com/recipe/pan-di-spagna-basic-genoise-sponge-cake/