Sponge Cake (Pan di Spagna)
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 6 eggs
- 170 g fine powdered sugar
- 170 g Hungarian or superfine flour
- lemon zest
Instructions
- Beat the yolks with the sugar, then add the dried flour and work about half an hour.
- Fold in the whipped whites, a little first to loosen, then the rest gently.
- Bake (optionally using the warm-whipping method of No. 586).