An extraordinary spongecake, created in Italy by Spanish cooks. Use it for tiramisu or other layer cakes for outstanding results. This is the favored cake of Italian bakeries.

Pan di Spagna - Basic Genoise (Sponge Cake)
Recipe type: Cakes
Serves: 2 cakes
  • 5 eggs
  • 2 egg yolks
  • 6 1/2 ounces sugar
  • 1 teaspoon vanilla
  • 6 1/2 ounces cake flour
  • 1/4 teaspoon cornstarch
  • salt - a pinch
  1. Preheat oven to 350 degrees.
  2. 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.
  3. Sift together the cake flour, cornstarch and salt. fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended.
  4. 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.
  5. 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 tiramisu or other layer cakes, divide each cake into three uniform layers with a serrated knife.
Makes two cakes. Suggested wine: Passito del Santo

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