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Print this Recipe    Genoise 02

Pan Di Spagna - Basic Genoise (Sponge Cake)

5 eggs
2 egg yolks
6 1/2 oz sugar
1 teaspoon vanilla
6 1/2 oz cake flour
1/4 teaspoon cornstarch
pinch salt

Preheat oven to 350 degrees.

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.

Sift together the cake flour, cornstarch and salt. fold dry mixture
into egg mixture with a wooden spoon or rubber spatula, just until
blended.

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.

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.

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