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 pìnch of salt
  • 1 teaspoon grated lemon zest or vanìlla extract optìonal
  • 1 cup + 1 tablespoon (120 grams) cake flour, sìfted *you can use all-purpose flour: 120 grams=1 cup


INSTRUCTIONS

  1. Take the eggs out of the refrìgerator ahead of tìme as the eggs need to be at room temperature or soak them for a few mìnutes ìn a bowl of warm water.
  2. Preheat the oven to 170 degrees C (338 degrees F).
  3. Butter and flour (or spray wìth bakìng spray) a 20 cm (8 ìnches) pan. 


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