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Name: Sponge Cake (Pan Di Spagna)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 4 lg Eggs separated; 1 ts Vanilla extract; 1/2 c All-purpose flour; 1/2 c Cornstarch; 3/4 c Sugar; pn Salt

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INGREDIENTS

4 lg Eggs ; separated
1 ts Vanilla extract
1/2 c All-purpose flour
1/2 c Cornstarch
3/4 c Sugar
pn Salt

Servings

INSTRUCTIONS

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 Recipe By : COOKING LIVE SHOW #CL8735 Posted to MC-Recipe Digest V1 #242 Date: Sat, 12 Oct 1996 11:11:27 -0500 From: "Jon and Angele Freeman" NOTES : (Courtesy of Nick Malgieri

NOTES

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Sponge Cake (Pan Di Spagna)

4 lg Eggs separated
1 ts Vanilla extract
1/2 c All-purpose flour
1/2 c Cornstarch
3/4 c Sugar
 pn 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  Recipe By     : COOKING LIVE SHOW #CL8735    Posted to MC-Recipe Digest V1 #242    Date: Sat, 12 Oct 1996 11:11:27 -0500    From: "Jon and Angele Freeman" <jfreeman@netusa1.net>    NOTES : (Courtesy of Nick Malgieri

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Nutrition

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Serving Size: 1 Serving (1549g)
Recipe Makes: 1 Servings

Calories: 3528
Calories from Fat: 900 (26%)

Amt Per Serving		% DV

	Total Fat 100g	133 %
	Saturated Fat 31.1g	155 %
	Monounsaturated Fat 38.2g
	Polyunsanturated Fat 13.9g
Cholesterol 4230mg		1302 %
Sodium 2197.2mg		76 %
Potassium 1438.7mg		38 %
Total Carbohydrate 534g		157 %
	Dietary Fiber 2.1g	8 %
	Sugars, other 531.9g
Protein 132.1g		189 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3528

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