Pan Di Spagna

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.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick
Malgieri From the TV FOOD NETWORK - (Show # CL-9105 broadcast 04-10-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
10-09-1998
Recipe by: Nick Malgieri
Converted by MM_Buster v2.0l.

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