Pan di Spagna (Pizza Dolce)
Today, I continue to make Pan di Spagna at Easter and to celebrate special occasions
1 cup sugar
1 cup flour
1/8 teaspoon salt
Invert pan and let stand until cooled. (Remove wax paper, if used).
TIP
Remember, first of all, once the sponge cake is in the oven do not open the door until the cake is finished cooking otherwise the sponge will deflate.
1 cup sugar
1 cup flour
1/8 teaspoon salt
1/2 cup strong espresso coffee, cooled
1/4 cup rum (or any liquor)
1/4 cup rum (or any liquor)
1 teaspoon lemon rind
1 tablespoon lemon juice
butter and flour for the pan (In Italy we used wax paper to fit in a 10” round pan)1 tablespoon lemon juice
- Sift the flour, and measure
- Beat egg whites until frothy; sprinkle salt over the top and continue beating until stiff enough to form peaks but not dry; gradually beat in sugar, about 2 tablespoons at a time.
- Beat egg yolks until thick and lemon-colored; add lemon rind and juice; continue beating until very thick.
- Gently fold in beaten whites.
- Gradually fold in flour sifting 1/4 cup at a time.
- Butter and flour a 10" cake pan.
- Bake in moderate oven (325 degrees) about 1 hour; remove from oven.
Invert pan and let stand until cooled. (Remove wax paper, if used).
TIP
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