PAN DI SPAGNA

RECIPE FOR A PRINCE OR A PRINCESS! THE PAN DI SPAGNA - CLASSIC ITALIAN SPONGE CAKE.

THIS IS LIGHTER THAN THE CLASSIC FRENCH 4/4 AND THE ENGLISH SPONGE CAKE BECAUSE IT DOESN'T CONTAIN BUTTER. IT ALSO DOESN'T TASTE 'CHEMICAL' BECAUSE UNLIKE ENGLISH & AMERICAN SPONGE CAKE IT DOESN'T NEED BAKING POWDER. IT RELIES ON THE EGGS TO DO THE RISING AND GIVE THE FLAVOR.

THE STORY GOES THAT PRINCE PALLAVICINI, THE GENOVESE ENVOY TO SPAIN TOOK HIS REKNOWNED LIGURIAN COOK WITH HIM TO MADRID. THE COOK DEVELOPED THE RECIPE THERE. IN FRANCE IT IS CALLED A GENOISE, AFTER ITS GENOVESE ORIGIN.

BAROQUE TERRACE PAVING AT VILLA DURAZZO-PALLAVICINI NEAR PORTOFINO OUTSIDE GENOVA

THERE ARE 3 INGREDIENTS: EGGS, SUGAR, FLOUR

THE (WEIGHT) OF EGGS IS EQUAL TO WEIGHT OF THE SUGAR AND THE FLOUR COMBINED.

INGREDIENTS:

5 GOOD EGGS AT ROOM TEMPERATURE (THEY MUST BE AT LEAST AT ROOM TEMPERATURE*)

150 GRAMS (5.3 OZ) CASTER SUGAR

150 GRAMS (5.3 OZ) SOFT FLOUR (YOU CAN SUBSTITUTE 1/2 WITH GROUND ALMONDS FOR A TASTY BUT SLIGHTLY HEAVIER CAKE)

(FLAVOURING SUCH AS VANILLA POD SCRAPING OR LEMON RIND TO TASTE CAN BE ADDED TO THE EGGS AT THE FIRST TASK)

1. BEAT THE EGGS WITH AN ELECTRIC BEATER, ADD THE SUGAR UNTIL IT IS LIGHT SMOOTH MIXTURE. BEAT FOR AT LEAST 15 MINUTES TO INCOORPORATE LOTS OF AIR.

2. SIFT FLOUR THE FLOUR FROM HIGH ONTO THE EGG & SUGAR MIXTURE AND FOLD-IN.

3. PUT IN A GREASED AND FLOURED 24 CM (10") CAKE FORM.

4. COOK IN A PRE-HEATED MODERATE OVEN 160 DEG C (320 F) FOR ABOUT 50 MINUTES. AFTER 30 MINUTES TEST WITH A BLADE. REMOVE FROM OVEN, COOL ON A RACK. IT CAN BE SERVED PLAIN, WITH FRUIT OR WITH ICING OR WHIPPED CREAM. YUM!