Pan di spagna - basic genoise (sponge cake)
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Pan di spagna - basic genoise (sponge cake)
  Italian    Cakes    Basics  
Last updated 6/12/2012 12:47:34 AM. Recipe ID 8332. Report a problem with this recipe.
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      Title: Pan di spagna - basic genoise (sponge cake)
 Categories: Italian, Cakes
      Yield: 2 Servings
 
      5    Eggs
      2    Egg yolks
  6 1/2 oz Sugar
      1 ts 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
 




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Recipe ID 8332 (Apr 03, 2005)

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