Italian Sponge Cake (
- Butter and flour for the pan
- Eggs, 4 large
- Sugar, 1 cup (8 ounces/225 grams) plus 2 tablespoons
- Egg yolks, 8 large
- 00 flour, 1 7/8 cups (7 ounces/200 grams)
- Potato starch or cornstarch, 1/4 cup (1 ounce/30 grams)
- Pure vanilla extract, 2 teaspoons
- Grated zest of 1/2 lemon
- Preheat the oven to 350u0b0F (180u0b0C). Lightly butter and flour one or two 9- or 10-inch (23- to 25-centimeter) springform cake pans.
- Combine the whole eggs and sugar in a stand mixer and beat on high speed for 15 minutes, until the mixture quadruples in volume.
- Add the egg yolks and beat on high speed for 5 minutes. The mixture should be thick enough to write with. Sift the flour and potato starch gradually into the egg-sugar mixture, incorporating a little at a time, mixing each inclusion of flour delicately with a spatula, scooping from the bottom up, so you do not deflate the eggs. Mix in the vanilla and lemon zest until just blended, then divide the batter between the prepared pans.
- Bake for about 30 minutes, until light golden and a toothpick inserted in the center of the cake comes out clean. Do not overbake. It will dry and set as it cools.
- Turn out onto a wire rack and let cool to room temperature.
butter, eggs, sugar, egg yolks, flour, starch, vanilla, lemon
Taken from www.epicurious.com/recipes/food/views/italian-sponge-cake-em-pan-di-spagna-em-51227410 (may not work)