*  Exported from  MasterCook II  *
 
                        Sponge Cake (Pan di Spagna)
 
 Recipe By     : COOKING LIVE SHOW #CL8735
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      large         eggs -- separated
    1      teaspoon      vanilla extract
      3/4  cup           sugar
      1/2  cup           all-purpose flour
      1/2  cup           cornstarch
           Pinch         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
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : (Courtesy of Nick Malgieri

Plain Text Version of This Recipe for Printing or Saving