Pan Di Spagna (Sponge Cake) - Mary'sKitchenMtl скачать в хорошем качестве

Pan Di Spagna (Sponge Cake) - Mary'sKitchenMtl

Ingredients: 6 large eggs at room temperature 200g (1 cup) granulated sugar pinch of salt 5ml (1 teaspoon) pure vanilla extract the zest of 1 lemon 150g a-p flour (1 cup), sifted 50g (1/3 cup + 1 tablespoon) cornstarch, sifted . Method: 1. Preheat oven to 174C or 345F. 2. Prepare your baking pan. You will need a 22cm or 9-inch Springform baking pan. Grease the bottom and sides with softened butter. Line the pan with parchment paper. The butter is added to make the paper stick to the pan. The parchment paper allows your cake to come out clean and all in one piece. Set the pan aside. 3. Add the eggs into a clean bowl then transfer them into your stand mixer bowl. Attach the whisk and begin whisking on medium speed. Slowly add in the sugar. Add a pinch of salt, the vanilla extract and the lemon zest. Increase the speed to high and whisk the batter for 20 minutes. 4. While the batter is mixing, add the flour and cornstarch inside a bowl. Whisk and set aside. 5. The next step is very important. The flour and cornstarch mixture will be sifted and added gradually to the batter. Use a rubber spatula to incorporate the mixture. Use a gentle bottom and up motion, cut through the batter, and then go around the bowl to ensure that the flour is well incorporated. This motion will create a light and airy batter. 6. Once all the flour is added and is well incorporated, pour the batter inside the prepared pan. Do not overmix! Overmixing may cause your batter to deflate. Gently level the surface with your rubber spatula. 7. Bake for 35 to 40 minutes, until golden. Do not open the oven door while the cake is baking. 8. Toothpick test once the cake is done baking. The toothpick should come out clean. 9. Close the oven temperature and leave the cake inside the oven for 10 minutes. 10. Remove the cake from the oven and let it cool inside the pan for 30 minutes. 11. After 30 minutes, remove the cake from the pan and transfer it onto a cooling rack. This cake is soft and spongy. This yummy cake can be eaten plain or topped with icing sugar. It can be layered and assembled with your favorite cream, jam, fruits, syrup or liqueur. I hope you like this recipe! It is one of my favorites! This was my birthday cake growing up! My mom wet the sponge with milk, and coffee, added custard cream and iced it with egg whites and powdered sugar. Thanks for watching! Please subscribe to my channel! I appreciate your support! I will see you in my next video! Bye for now:))) #pandispagna #spongecake #desserts . FOLLOW ME: Facebook:   / maryskitchenmtl   Instagram:   / maryskitchenmtl   YouTube:    / maryskitchenmtl   Pinterest: https://www.pinterest.ca/MaryBenvenut... . Music : Sakura Girl - Beloved Link : https://hypeddit.com/sakuragirl/beloved