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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Sponge Cake Italian Recipe

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This recipe for Sponge Cake Italian is from Rose & Roy Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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Ingredients:  
Ingredients:  
FOR AN 18-20 CM (7-8 INCHES) PAN:
½ cup + 1½ tablespoon (120 grams) granulated sugar
4 extra large eggs at room temperature
a pinch of salt
1 teaspoon grated lemon zest or vanilla extract optional
1 cup + 1 tablespoon (120 grams) cake flour, sifted *you can use all-purpose

Take the eggs out of the refrigerator ahead of time as the eggs need to be at room temperature or soak them for a few minutes in a bowl of warm water.

Preheat the oven to 338 degrees F.
Butter and flour (or spray with baking spray) 8 inches pan.
Directions:
Directions:
Put the eggs, sugar, salt, and lemon zest in the bowl of your stand mixer.

Beat the eggs until very fluffy and pale yellow (about 15/20 minutes on medium/high speed). To test that it has been beaten enough, let a small amount of batter fall into the bowl. If it remains "sitting" on top, it means that it's ready.

Sift the flour on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon.

Pour the batter into the prepared pan. Don't smooth the top or bang the pan on the counter, leave it as it is!

Bake for 40 minutes or until a toothpick inserted into the center comes out clean. (Remember: do not open the oven for the first 30 minutes!)

Turn off the oven but leave the cake inside (keep the door slightly open using a wooden spoon) for 5/10 minutes so it can cool down slowly.

Remove the sponge cake from the oven, let it cool for 10 more minutes, then loosen around the edges with a knife, and flip it on a wire rack upside down (without the pan) to cool completely.

 

 

 

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