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Grana Padano

Genoese Sponge (Pan di Spagna)

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Pan di Spagna

Ingredients

Eggs
1500 gr
Sugar
600 gr
Flour
750 gr
Vanilla pod
1

Procedure

Warm the eggs, while mixing continuously with a whisk, to 38° C, then add the sugar.
Whip well, then add the vanilla and finally add the sieved flour, mixing delicately.
Butter a cake pan or rings, carefully fill with the dough.
Bake at 175° C for approximately 25 minutes.
Yields 8 cakes 20 cm in diameter


Recipe by Pastry Chef Francesco Elmi
Recipes Editor: Elena Ruocco.