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Ingredients
- 6 large eggs at room temperature
- 2 1/3 cups all purpose flour (300 grams)
- 1 1/2 cups of sugar (300 grams)
- 1 tsp vanilla/lemon/anisette essence (optional)
- 9 inch spring form
- Parchment paper
Instructions
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It is very important that the eggs are at room temperature but if you’re like me I never remember to take them out of the refrigerator in time. What I’ve discovered to do is to place them in hot tap water for 5 minutes or while I get my other ingredients together.
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Mix eggs and sugar together. Using a stand up mixer or hand held mixer beat until light and airy and tripled in size.
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Add the flour in thirds and each time fold in using a spatula. Gently fold moving from bottom to top. Gentle movements so that the batter remains airy and fluffy.
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Using cooking spray and grease the spring form. Cut a circle of parchment paper and cover the bottom.
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Now cut 2 strips of parchment paper about 4 inches tall and the length of the roll.
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Place on the side of pan, Pour batter and bake in pre-heated oven at 350 degrees Fahrenheit for 40 minutes.
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Pan di Spagna is ideal for all cake base desserts like rum cake, cassata and strawberry short cake or it can be eaten plain just sprinkled with powder sugar. My children love it with nutella.
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Enjoy!
