The sponge cake recipe is simple and quick to make.
The sponge cake is the basis for the realization of cakes filled with cream and many other preparations.
Find this and many more recipes with pictures on the Giallozafferano App (in English) http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8
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Hi GialloZafferano viewers, and welcome to our kitchen. I’m Sonia, and today we’ll be preparing an incredibly light sponge cake: Pan di Spagna
Let’s look at what we’ll be using:
• 2/3 cup (75 g) of flour
• 2/3 cup (75 g) of potato starch or cornstarch
• 3/4 cup (150 g) of sugar
• A pinch of salt
• 1 tsp of vanilla extract
• 5 eggs
OK, let’s make it!
Begin by preheating an oven to 350F so it’s good and hot when our pan di spagna is ready. I’ll be using stand mixer, but if you don’t have one, you can use a handheld electric mixer as well. Begin by adding the eggs, the sugar, the vanilla extract and a pinch of salt. Now get ready to mix for at least 10 to 15 minutes until the mixture is pale, creamy, and doubled in size.
I’ve transferred the mixture into a bowl. In this sifter, I’ve put the flour and the starch. Now add the dry ingredients little by little using a spatula and fold them in very delicately.
The batter for our pan di spagna is ready, and now you can pour it into a buttered and floured cake pan. Once the batter is in the cake pan, cook it for about 40 minutes in your preheated 350F oven.
Here’s our pan di spagna just out of the oven. Now, leave it to cool and then it’s ready to be filled or finished however you like it.
From GialloZafferano, buon appetito and see you next time!