PAN DI SPAGNA

Page 1


4 large eggs

5ml vanilla extract

150g granulated sugar

70g plain flour

55g cornflour

Pinch of salt


Source: Great Italian Desserts Nick Malgieri


METHOD
Heat oven to 150C

Line one 25cm springform cake tin or two 20cm sandwich tins.

If using cake to make a mould use the same tin to bake the cake so it will be the correct size.

Separate the eggs and place whites in a large bowl that will take all the mixture

Whisk the egg yolks with vanilla, whisk in half the sugar, 75g, and whisk until very light and frothy this will take a good 5 mins.

Sift together the cornflour and plain flour.

Whisk the egg whites l to a very soft peak, add remaining sugar, 75g, and beat to a firm peak.

Fold the yolk mixture into the whites, then sift the flour mixture over the eggs in three addtitions folding gently inbetween, take care not to over mix.

Pour/divide into the prepared cake tins and bake 30-40 mins, until well risen and firm to touch.

Remove from the cake tin, leave paper on cake to cool.  This will not take long.

If made in advance, wrap up well with cling film to keep fresh, the cake will freeze well.


Selected recipes



The name 'Spanish Bread' probably derives from the rule of the Spanish Bourbons in Naples.

This is useful cake for using in layerd desserts.

 

Lined cake tins

Lined tins

 

Ready for oven

 

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