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Medtwinning on the Round Table

Pan di Spagna (Sponge Cake)

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Ingredients for 6 serves





10 eggs, separate yolks & whites

200 g sugar

100 g potato flour

150 g plain white flour



Put the egg yolks in a bowl and add the sugar whisking until they form a frothy cream.



Then add the flour, a little at a time.



Whip the egg whites to stiff peaks and fold in gently to the mixture.





Depending on the requirements of the recipe, make either one high cake layer or several lower ones. If you make one you can always cut it into layers when it is cool. Butter the required number of baking dishes with removable rings.





Divide the batter as required and bake in a pre-heated oven at 180 C - 350 F - 4G for half an hour or until it rises and forms a brown surface.



Remove from the oven and cool.



Want to get in touch? You can send me an e-mail to:

noemilusi@gmail.com

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