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Pan Di Spagna: Italian Sponge Cake

© Haze McElhenny

This recipe serves a very traditional Sicilian desert, garnered and edited for the American kitchen, from Il Talismano, long the National Cookbook of Italy, originally published by Ada Bon; 1928.

Through much trial and error I have adapted this recipe from the Italian and offer it as a wonderful desert or coffee-time treat. While this recipe intends to be the desert itself, I find it also makes a wonderful base-layer cake recipe and is perfect when topped with fresh fruit and/or pastry cremes.

Enjoy!

Preparation time: Approximately 1 1/2 hours (including baking time)

Necessary Implements: 2 wire whisks, food processor, or a handheld mixer 1 measuring cup 1 flour sifter 1/2 teaspoon measuring spoon 1 mixing bowl 1 bowl for beating egg whites 1 fine grater for the lemon rind

1 - 9 inch round or spring form pan The original recipe calls for use of a square pan. After much trial and error, I found the round to produce the best height and the lightest version of this cake. By using the spring form pan you will avoid any deflating in turning out the cake if you allow it to cool (with the outer ring removed) for about 10 minutes before lifting it onto the rack.

1 cooling rack

Ingredients:

5 eggs, separated Egg whites beat best at room temperature. Take precaution that no yolk is left in the white as it will inhibit the height.

1 1/2 cups of sugar

1 1/4 cups pastry flour (sifted) This cake comes best if the flour is light as possible. If you do not have pastry flour you can create it an equal weight by removing 2 tablespoons after sifting. Some suggest adding 2 tablespoons of cornstarch. I find this unnecessary.

1/2 teaspoon vanilla extract I have also used a good grade of pure almond extract and it works, adding even a hint of complimentary flavor.

1/2 teaspoon grated lemon rind

Butter and flour for the baking sheet

Confectioner's sugar for dusting

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Preheat oven to 375 degrees

Place egg yolks and sugar in a mixing bowl and beat until thick and lemon colored.

Add flour a little at a time, blending well after each addition.

Add vanilla and lemon rind and blend well with flour mixture.

Beat egg whites until stiff peaks form and fold into cake batter.

Butter and flour the cake pan and pour the batter. Tap lightly to level.

Bake at 375 degrees for about 40 minutes being careful not to over bake as the cake will become tough and dry.

Turn cake onto a rack and allow to cool completely before serving.

This cake is wonderful when served alone with coffee or when topped