Pan Di Spagna – Basic Genoise (sponge Cake)

INGREDIENTS

INSTRUCTIONS

Salt; a pinch  Preheat oven to 350 degrees. 1. Blend the eggs, egg
yolks, and sugar  in a mixer bowl with a wire whip attachment until the
mixture doubles  in volume-about 15 minutes on high speed. Just before
stopping the  mixer, add the vanilla and mix in. 2. Sift together the
cake flour,  cornstarch and salt.  fold dry mixture into egg mixture
with a wooden  spoon or rubber spatula, just until blended. 3. Coat two
10-inch  round cake pans with shortening.  Pour the batter into the
pans and  put them immediately into a preheated 350 degree oven. Bake
until  tops are springy to the touch, about 45-50 minutes. 4. Remove
the  cakes from the pans and cool on a wire rack. When cool, use a long
serrated knife to slice off the tops of the cakes. For tirami su or
other layer cakes, divide each cake into three uniform layers with a
serrated knive. Makes two cakes. Suggested wine: Passito del Santo
Chef Andrea says in his book, "We bake all our own cakes an Andrea's,
and this is the one we probably bake most often. It is the basis for
our own tirami su, our strawberry cake, and a few others." From La
Cucina di Andrea's cookbook by Andrea Apuzzo. 89-63780 Published by
dell'ART, Inc. Andrea's Restaurant 3100 Nineteenth Street Metairie,
Louisiana, 70002  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 930
Calories From Fat: 153
Total Fat: 17.1g
Cholesterol: 645.1mg
Sodium: 188.5mg
Potassium: 292.3mg
Carbohydrates: 166.1g
Fiber: 1.6g
Sugar: 93.1g
Protein: 25.9g