Pan Di Spagna recipe

This recipe is a very, very simple, light Italian sponge. You can use it as a base for soaking with syrup – a delicious choice here would be lemon sugar syrup made with fat Amalfi lemons. However, this cake does not need this syrup to taste fantastic – serve it simply with a cup of tea or coffee mid-afternoon for a great snack.

Ingredients:

90g corn-flour
90g sugar
3 eggs
1 tsp. baking powder
1 tsp. vanilla extract

Method of Preparation:

Preheat the oven to 180C and grease and line a 23cm cake tin.
Separate the eggs and whisk the egg whites until soft peaks form.
Gradually whisk in the sugar, then the egg yolks, and continue whisking until everything is combined.
Sieve in the baking powder and the corn-flour and then stir well to combine. Stir in the vanilla.
Pour the cake batter into the prepared cake tin and place it into the oven for around twenty minutes.

Let the cake cool completely before serving if you’re serving it as it is. If you’re soaking it in syrup, poke holes in it with a skewer and pour the syrup onto the cake whilst it’s still warm. This cake makes around six servings.

Author: Laura Young

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Data:

Published: June 22, 2011