pan di spagna

I got this recipe from my late grandmother Olga.

It is however the basic recipe for the simple 

Italian sponge cake.

I have just made a very small cake right now,

as my brother has asked me to post some recipes.

It did taste exactly like my grandmother's one.

the look though was disaster!

I do need to buy  new tins for cakes.

for a 24cm (10cm high) tin

you will need

6 eggs

150 gr caster sugar

150 gr corn flour

1 tbsp baking powder.

method:

separate the yolks from the egg whites

and place in two bowls.

to avoid having to wash the electric whisker

first stiffen the egg whites to stiff peaks

(i.e. until when they do not fall down if you capsize the bowl)

set them aside

now mix the yolks with the sugar until the 2 ingredients will form a smooth light coloured paste.

combine the starch and the baking powder and sift to the egg-sugar mixture.

with a hand whisker or wooden spoon mix well to remove any lumps until smooth

now add 1/3 of the stiffened egg whites to loosen the mixture.

add the remaining 2/3 of egg whites in small doses with a upwards movement to incorporate more air into the mixture.

pour this mixture into the buttered and floured tin and bake covered for approx. 45 mins at 180 degrees C.

ps

I realized I had some ricotta cheese in the fridge and some expired marzipan in the cupboard

I transformed the pan di spagna in a cassata (typical sicilian cake).

The marzipan is golden...not the right look,yet again!!! :)