ITALIAN SPONGE CAKE (PAN DI SPAGNA)

For the sponge cake in the picture, I used a Wilton round pan 15 cm wide and 8 cm high  (6 x 3 inch). If your baking pan is not very deep, use parchment paper. Trace the bottom of the pan on a piece of parchment paper. Cut it out and line the bottom of the pan. Then line the sides of the pan with parchment paper so that the parchment paper creates a collar that sits 1 to 2-inches above the pan. Make sure that you brush some melted butter to the bottom and sides of the pan so the parchment paper sticks.

Store the cake in the refrigerator for a couple of days, until ready to use. It can also be tightly wrapped in cling film and stored in the freezer for several months. Bring it back to room temperature or unthaw overnight in the refrigerator, when needed.

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 pinch of salt
• 1 teaspoon grated lemon zest or vanilla extract optional
• 1 cup + 1 tablespoon (120 grams) cake flour, sifted *you can use all-purpose flour: 120 grams=1 cup

INSTRUCTIONS

1. Take the eggs out of the refrigerator ahead of time as the eggs need to be at room temperature or soak them for a few minutes in a bowl of warm water.
2. Preheat the oven to 170 degrees C (338 degrees F).
3. ...................................

for full recipes please see : aseasyasapplepie.com

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