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Basics >> Sponge Cake
A SPONGE CAKE, (Pan di Spagna in Italy) is a fluffy and tender cake made of eggs, flour, and sugar, without shortenings or yeast. The eggs, well beaten, incorporate a lot of air, and that is what makes the sponge cake very porous and soft. The cake also, when properly executed, remains very flexible and soft after cooling.
It is important that the ingredients are mixed carefully to prevent the air bubbles from being forced out. Also the cake needs to be cooled slowly in the oven to avoid it to collapse. A Sponge cake can be served by itself, but also constitute the basis for countless layered cakes, such as Zuccotto, Zuppa Inglese, etc.. Sponge cake can be easily sliced, soaked in syrup or alcohol , and flavored, which makes it very popular in baking.
5 eggs
1 teaspoon vanilla powder
3/4 cup (150 gr) sugar
3/4 cup (110 gr) flour
1/3 cup (50 gr) corn starch
pinch of salt
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