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Italian Sponge Cake (Pan di Spagna)



Ingredients
For an 18-20 cm (7-8 inches) pan:
  • ½ cup + 1½ tablespoon (120 grams) granulated sugar
  • 4 extra large eggs at room temperature
  • a pinch of salt
  • 1 teaspoon grated lemon zest or vanilla extract optional
  • 1 cup + 1 tablespoon (120 grams) cake flour, sifted *you can use all-purpose flour: 120 grams=1 cup


Instructions

  1. Take the eggs out of the refrigerator ahead of time as the eggs need to be at room temperature or soak them for a few minutes in a bowl of warm water.
  2. Preheat the oven to 170 degrees C (338 degrees F).
  3. Butter and flour (or spray with baking spray) a 20 cm (8 inches) pan. 
  4. Put the eggs, sugar, salt, and lemon zest in the bowl of your stand mixer.
  5. Beat the eggs until very fluffy and pale yellow (about 15/20 minutes on medium/high speed). To test that it has been beaten enough, let a small amount of batter fall into the bowl. If it remains "sitting" on top, it means that it's ready.


For Full Instructions, You Can Go Here : https://aseasyasapplepie.com

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