Serves: 5
Total Calories: 232
1 Place the rack in the center of the oven. Preheat the oven to 375°F. Butter two 8- or 9-inch layer cake pans. Line the bottom of the pans with circles of waxed paper or parchment paper. Butter the paper. Dust the pans with flour and tap out the excess.
2 In a large bowl with an electric mixer, begin beating the eggs on low speed. Slowly add the sugar, gradually increasing the mixer speed to high. Add the vanilla. Beat the eggs until thick and pale yellow, about 7 minutes.
3 Place the flour in a fine-mesh strainer. Shake about one-third of the flour over the egg mixture. Gradually and very gently fold in the flour with a rubber spatula. Repeat, adding the flour in 2 additions and folding it in until there are no streaks.
4 Spread the batter evenly in the prepared pans. Bake 20 to 25 minutes or until the cakes spring back when pressed lightly in the center and the top is lightly browned. Have ready 2 cooling racks. Cool the cakes 10 minutes in the pans on the wire racks.
5 Invert the cakes onto the racks and remove the pans. Carefully peel off the paper. Let cool completely. Serve immediately or cover with an inverted bowl and store at room temperature up to 2 days.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Sponge Cake recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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