 |
PAN DI SPAGNA - BASIC GENOISE (SPONGE CAKE)
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Italian Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Eggs
2 Egg yolks
6 1/2 oz Sugar
1 t Vanilla
6 1/2 oz Cake flour
1/4 ts Cornstarch
Salt; a pinch
Preheat oven to 350 degrees. 1. Blend the eggs, egg
yolks, and sugar in a mixer bowl with a wire whip
attachment until the mixture doubles in volume-about
15 minutes on high speed. Just before stopping the
mixer, add the vanilla and mix in. 2. Sift together
the cake flour, cornstarch and salt. fold dry mixture
into egg mixture with a wooden spoon or rubber
spatula, just until blended. 3. Coat two 10-inch round
cake pans with shortening. Pour the batter into the
pans and put them immediately into a preheated 350
degree oven. Bake until tops are springy to the touch,
about 45-50 minutes. 4. Remove the cakes from the pans
and cool on a wire rack. When cool, use a long
serrated knife to slice off the tops of the cakes. For
tirami su or other layer cakes, divide each cake into
three uniform layers with a serrated knive. Makes two
cakes. Suggested wine: Passito del Santo Chef Andrea
says in his book, "We bake all our own cakes an
Andrea's, and this is the one we probably bake most
often. It is the basis for our own tirami su, our
strawberry cake, and a few others." From La Cucina di
Andrea's cookbook by Andrea Apuzzo. 89-63780
Published by dell'ART, Inc. Andrea's Restaurant 3100
Nineteenth Street Metairie, Louisiana, 70002
- - - - - - - - - - - - - - - - - -
|
