INGREDIENTS

INSTRUCTIONS

In a medium mixing bowl, whisk the yolks with the vanilla extract.
Whisk in half the sugar and continue to beat until very light and
frothy, about 5 minutes. Combine the flour and cornstarch and sift
once to aerate. In a clean, dry bowl, beat the egg whites with the
salt until they hold a very soft peak. Beating faster, add the
remaining sugar in a very slow stream, beating until the egg whites
hold a firm peak. Fold the yolks into the whites. Sift the flour and
cornstarch over the eggs in 3 additions, folding them in gradually.  Do
not over-mix the batter. Pour the batter into a buttered and
paper-lined 9- or 10-inch round pan, 2-inches deep and smooth the  top.
Bake the Pan di Spagna at 350 degrees, 30 to 40 minutes, until  it is
well risen and feels firm when pressed gently with the palm of  the
hand. Immediately loosen the layer from the side of the pan with  a
small knife or spatula. Invert the layer and leave the paper stuck  to
it. Turn the layer right side up and cool it on a rack.  Double-wrap
the layer in plastic and keep it in the refrigerator up  to 5 days or
freeze it. Variations: Flavor the batter with a grated  orange or lemon
zest or a tablespoon of Anisette.  CHOCOLATE FILLING:  For the
chocolate filling, bring the cream to a boil and remove the  heat. Add
finely cut chocolate, stir once and let stand for 3  minutes. Whisk
smooth, pour into a bowl and cool until set, several  hours at a cool
room temperature. Set aside. For the syrup, bring  sugar and water to a
boil in a small pan. Cool and stir in  Maraschino. For the pistachios,
place in a pan and cover with water.  Bring to a boil, drain and rub in
a towel to loosen skins. Go over  pistachios to separate from skins.
Place pistachios on a jelly roll  pan and dry out at 325 degrees about
5 minutes. Cool and chop  coarsely. To prepare the layers, cut the Pan
di Spagna into 5 thin  horizontal slices. Reserve 2 of the slices, then
cut the other slices  into smaller disks, each 1-inch smaller in
diameter then the reserved  2, to make a 9, 8-, and 7-inch disk.
Reserve scraps. To finish the  filling, beat the butter by machine
until soft and light, then beat  in the cooled chocolate mixture all at
once. Beat again until light,  then bea t in the Maraschino. Stir in
half of the chopped pistachios.  To assemble, place one of the 10-inch
layers on a platter or  cardboard and moisten with the syrup. Spread
the filling. Continue  with the remaining layers. After spreading the
7-inch layer with the  filling, form a 6-inch layer with the scraps on
top of it. Moisten  the 6-inch layer and spread the entire outside of
the cake with the  filling. Cut a slash from the center to the edge of
the reserved  10-inch layer and cover the entire outside of the cake
with it.  Moisten with the remaining syrup and spread with the
remaining  filling. Press the reserved pistachios all over the outside
of the  cake. Dust lightly with the confectioners' sugar.  Yields: 10-
12 servings  Converted by MC_Buster.  Per serving: 4336 Calories
(kcal); 244g Total Fat; (47% calories from  fat); 42g Protein; 566g
Carbohydrate; 996mg Cholesterol; 428mg Sodium  Food Exchanges: 4
Grain(Starch); 3 Lean Meat; 0 Vegetable; 0 Fruit;  47 1/2 Fat; 33 1/2
Other Carbohydrates  Recipe by: IN FOOD TODAY SHOW #INH049  Converted
by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 6180
Calories From Fat: 2240
Total Fat: 266.9g
Cholesterol: 1027.2mg
Sodium: 3826mg
Potassium: 757.5mg
Carbohydrates: 916g
Fiber: 45.6g
Sugar: 226.6g
Protein: 96g