Ingredientes para Pan Di Spagna Italian Sponge Cake
- 8 large egg yolks
- 8 large egg whites
- 1 cup (200g) granulated sugar
- Pastry Flour
- 1 teaspoon pure vanilla extract
- Fresh Lemon Rind
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Cómo preparar Pan Di Spagna Italian Sponge Cake
- Preheat oven to 375°F (190°C). Grease and flour a 18x18 inch baking pan.
- In a large bowl, whisk together 1 cup (200g) granulated sugar and 8 large egg yolks until pale and thick (about 5-7 minutes using a stand mixer or 10-15 minutes by hand).
- Add 1 teaspoon pure vanilla extract and the zest of 1 lemon to the egg yolk mixture. Mix well.
- In a separate, clean bowl, beat 8 large egg whites until stiff, glossy peaks form. Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the egg whites.
- In a separate bowl, sift together 1 ½ cups (180g) all-purpose flour. Gradually add the flour to the batter, gently folding until just combined.
- Pour the batter into the prepared pan and bake for 40-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, carefully slice the cake horizontally into 2 or 3 layers for layering with fillings and syrups.
- Wrap tightly and freeze for up to 3 months for future use.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
1208g
Fat
37g
Carbs
146g
