Italian Sponge Cake Cookies Food

ITALIAN SPONGE CAKE (PAN DI SPAGNA)

Steps:

• Preheat the oven to 355 degrees F/180 degrees C. Generously butter and flour an 8-inch/20 cm round cake pan and set aside. Place eggs and granulated sugar in a large bowl and slightly beat with a hand whisk.
• Continue to whisk and bring the bowl over a bain-marie/water bath to warm the mixture up to 104 degrees F/40 degrees C (warm to the touch). Remove the bowl from the bain-marie/water bath and beat the eggs/sugar mixture with an electric mixer until the volume is doubled for about 12 to 15 minutes. Add sifted flour and mix with a rubber spatula.
• Pour the dough into the prepared pan and bake in the preheated oven for 20 to 25 minutes. Check the readiness of the biscuit with a toothpick or a cake tester: once it comes out clean out of the sponge, the biscuit is ready.
• Let it cool for 10 minutes in the oven off (keep the door slightly open using a wooden spoon) to prevent deflating the sponge cake. Next, remove the sponge from the oven, let it cool for the other ten minutes. Then remove it from the pan by flipping it upside down and cool on a cooling rack, also known as a wire rack.

ITALIAN SPONGE CAKE / PAN DI SPAGNA

Steps:

• Pre-heat the oven to 320F (160C) Grease and flour an 8 inch (20 cm) cake pan (springform if you have one).
• In a medium bowl sift together the flour and corn starch. Set aside.
• In a large bowl or stand up mixer add the eggs and sugar and beat for 15 minutes, add the vanilla and beat another 2 minutes.
• Gently fold half the sifted flour into the beaten eggs and combine, then add the remaining flour and gently fold until smooth and completely combined. Pour into the prepared cake pan and bake for 30-35 minutes. Let cool in pan for 10 minutes then move to a wire rack to cool completely. Enjoy!

THREE INGREDIENT ITALIAN SPONGE CAKE

Steps:

• Cut wax paper to fit two 9" round cake pans.
• Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl.
• Add 1/2 c sugar to whites and beat until very stiff.
• Add 1/2 c sugar to yolks and beat until very thick and light yellow in color.
• Fold egg yolk mixture into egg whites.
• Fold flour in using 1//3 c each time until well mixed.
• Do not overmix.
• Pour into prepared pans.
• Bake at 350 degrees for approximately 30 minutes or until inserted toothpick comes out dry.
• Cool for a few minutes, remove from pan and remove waxpaper.
• Cool completely.
• Fill with a custard cream filling (See one I use posted on Recipezaar) and frost all over with whipped topping or whipped cream.

ITALIAN SPONGE CAKE COOKIES

Steps:

• 1. Mix all ingredients together in a bowl. Remove from bowl and wrap in saran wrap and chill dough overnight. Dough will become sticky as it warms.
• 2. Next day, place dough into a bowl and have a cake pan with powdered sugar inside and roll dough into balls or elongated finger type into powdered sugar. Completely coat dough in powdered sugar and place on parchment lined cookie sheet, each cookie should be 2 inches apart. Bake at 350'F anywhere between 6-10 minutes until bottom of cookies are golden. Cookies will have a crackle effect on top. Remove and cool cookies still on parchment paper onto wired cookie racks. When cooled, dust with powdered sugar. Store cookies in an airtight container so cookies don't lose their moistness.

PAN DI SPAGNA (ITALIAN SPONGE CAKE )

Steps:

• Place egg yolks and sugar in a mixing bowl and beat until lemon colored.
• Add vanilla and lemon rind (if using it).
• Beat egg whites until stiff but not dry and then fold into the egg yolk mixture.
• Sift the flour in a separate bowl and slowly incorporate it into the egg mixture with a mixing spoon.
• Butter and flour a 18inch square (or a 9 x 13 x 3, or a 11 x 17 x 2inch half-sheet) cake pan**.
• Pour cake batter into prepared pan and bake at 375°F for 40 minutes, or until toothpick inserted in center comes out clean.
• Remove cake from oven and turn out (of pan) onto a cake rack to cool.
• When completely cool, cake may be sliced horizontally to form 2 or 3 thin layers.
• Cake can be tightly wrapped and frozen (up to 3 weeks) for future use.
• **Please check your oven size, to make sure pan will fit properly.