Sponge Cake (Pan Di Spagna) Recipe
Ingredients
6 eggs, separated
1/2 cup sugar
1 1/2 tablespoons lemon juice
grated rind of one lemon
2 tablespoons sherry
1 cup cake flour
1/2 teaspoon salt
Directions
Beat egg yolks until thick and light yellow colored.
Add sugar, lemon juice, lemon rind and sherry and beat until light and fluffy.
Sift flour and fold into egg mixture gently but thoroughly.
Beat egg whites until foamy, add salt and beat until stiff.
Fold into batter.
Pour into lined and buttered cake pans.
Bake in a 350°F(180°C) oven for about 50 minutes.
Add sugar, lemon juice, lemon rind and sherry and beat until light and fluffy.
Sift flour and fold into egg mixture gently but thoroughly.
Beat egg whites until foamy, add salt and beat until stiff.
Fold into batter.
Pour into lined and buttered cake pans.
Bake in a 350°F(180°C) oven for about 50 minutes.
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