Pan di Spagna (Sponge Cake)

Copyright 2012 LtDan'sKitchen blogs

Sponge cake is a very basic cake which I think is wonderful in the sense that we tend to go all out when we think of a dessert cake. We sometimes forget that less is more and for this cake, that is definitely true. Referred to as the "bread of Spain", this somewhat soft yet slightly dry cake is prefect to make layer cakes filled with custards or ice creams. As it is, it is perfect paired with a hot cup of coffee and a side of fresh fruits and a dollop of whipped cream. I did use this cake to serve together with the Crema Pasticciera I made. The recipe is from Sophia Loren and I made no changes to it. 

Pan di Spagna (Sponge Cake) - Adapted*

Copyright 2012 LtDan'sKitchen blogs

1 cup sugar
6 egg yolks
2 tsp vanilla extract
6 large egg whites
1 1/8 cup flour
butter to grease pan

1. Preheat the oven to 
    350°F. Grease a 
    10-inch round cake 
    pan and line with 
    wax paper. Grease 
    the paper and flour 
    the pan. Tap upside 
    down to remove excess flour. 

2. In a mixer bowl, beat the egg whites until stiff peaks form. Transfer to a 
    large bowl and set aside. 

3. In the same mixer bowl, beat the egg yolks with the sugar at high speed 
    until tripled in volume. Fold in the egg whites to loosen the batter. Sift 
    the flour over and fold until incorporated. Add the vanilla and mix.

4. Pour the batter into the prepared pan and bake for 40 minutes. Let cool 
    for 15 minutes and remove cake from the pan and let cool on a rack 
    completely. 

*Loren, Sophia; Sophia Loren's Recipes and Memories; GT Publishing; New York: 1998.