Pan di spagna

Sponge cake

Preparation info

  • Makes

    one

    tray of 30 x 40 cm
    • Difficulty

      Medium

Appears in

Twelve

By Tessa Kiros

Published 2003

  • About

For lining cake moulds, etc. with the sponge, bake in a flat, large oven tray, so you can easily cut it into strips. If you want a cake filled with jam, fruit or pastry cream, bake it in a smaller, round or square cake tin to make a higher cake.

Ingredients

  • 6 eggs
  • 225 g (8 oz) caster (superfine) sugar

Method

Preheat the oven to 180°C (350°F/Gas 4).

Beat the eggs in a bowl with the sugar until they are pale, very thick and creamy. This will take quite a while. Add the sifted flour bit by bit, mixing in well after each addition. Add the salt and the vanilla, and whisk in to incorpora