The pan of Spain

  • We come now to the Queen of the sheet cake to be filled: the SPONGE CAKE, that we used in our Mocha cake. Despite the name, the cake has a very Italian origin, or rather genovese, due to the Chef Paul Cabona who prepared him while he was in Spain in 1700 in tow of his Lord. The cake was prepared for a banquet and was called pan of Spain to honor the Spanish Court. In this recipe, which is that of Maurice Santin, long egg whites and yolks are mounted together: I find that it is better and it's also easier to prepare. If you want, though, You can also follow the traditional recipe that it plans to mount before the egg yolks with the sugar and then the egg whites until they are puffed and shiny and incorporate the latter plan to the yolks, and then, at the end, Add the sifted flour, slowly stirring with a spatula.

Spain sponge cake with jam

Ingredients for a 24 cm cake tin:

  1. 4 whole eggs
  2. 100 grams of sugar
  3. 90 grams of flour
  4. the zest of a lemon zest or a tablespoon of vanilla extract
  5. butter and enough flour to grease and flour the cake tin

Preheat the oven at 180 degrees. In a very large bowl working the eggs with the sugar and the grated lemon peel until triple in volume the mixture, that will become white and fluffy. The ideal is to work it in a food processor, but you can also use an electric mixer, working the mixture at least 15 minutes. Finally, add the flour, stirring gently from top to bottom. Pour the mixture into a mold, preferably a hinge, well greased and floured butter. Bake at 180 degrees for 25 minutes. Worth try toothpicks, must get out from the cake dry. Then cool on a wire rack and use it as you like.

 

2 comments

SILVIA March 24, 2015 at 14:23

Hi Ada, a question: the egg whites should not be in the snow?

Reply
Sicilians creative in the kitchen March 24, 2015 at 14:31

Hello Silvia, then, I take your comment to write better post on pan of Spain, that was a little’ long in the tooth. I now I follow the recipe you read, by Maurizio Santin, It plans to assemble everything long together and later add flour sifted. I added to the post that you can also follow the other method, but I verily I am fine so: to separate egg whites and yolks, the egg whites are whipped until glossy, a little’ except in snow, otherwise the cake tends to crack in the Center. I must say that this method has never happened to me Sa and, Since I find it easier, I recommend it. Of course the trick is to beat the eggs for at least 20 minutes, should triple in volume. You can follow either method, I hope that now are well explained! ADA

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