Pan di spagna - basic genoise (sponge cake)

 
                PAN DI SPAGNA - BASIC GENOISE (SPONGE CAKE)
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Italian                          Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    5                    Eggs
    2                    Egg yolks
    6 1/2   oz           Sugar
    1       t            Vanilla
    6 1/2   oz           Cake flour
      1/4   ts           Cornstarch
 
       Salt; a pinch
   
   Preheat oven to 350 degrees. 1. Blend the eggs, egg
   yolks, and sugar in a mixer bowl with a wire whip
   attachment until the mixture doubles in volume-about
   15 minutes on high speed. Just before stopping the
   mixer, add the vanilla and mix in. 2. Sift together
   the cake flour, cornstarch and salt.  fold dry mixture
   into egg mixture with a wooden spoon or rubber
   spatula, just until blended. 3. Coat two 10-inch round
   cake pans with shortening.  Pour the batter into the
   pans and put them immediately into a preheated 350
   degree oven. Bake until tops are springy to the touch,
   about 45-50 minutes. 4. Remove the cakes from the pans
   and cool on a wire rack. When cool, use a long
   serrated knife to slice off the tops of the cakes. For
   tirami su or other layer cakes, divide each cake into
   three uniform layers with a serrated knive. Makes two
   cakes. Suggested wine: Passito del Santo Chef Andrea
   says in his book, "We bake all our own cakes an
   Andrea's, and this is the one we probably bake most
   often.  It is the basis for our own tirami su, our
   strawberry cake, and a few others." From La Cucina di
   Andrea's cookbook by Andrea Apuzzo.  89-63780
   Published by dell'ART, Inc. Andrea's Restaurant 3100
   Nineteenth Street Metairie, Louisiana, 70002
  
 
 
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