SPONGE CAKE RECIPE, called PAN DI SPAGNA in Italy:
- 125 g sugar [0.28 lb]
- 125 g eggs [0.28 lb]
- 65 g flour [0.14 lb]
- 65 g corn starch [0.14 lb]
- 2 g baking powder [0.01 lb]
- 25 g butter [0.06 lb]
- Vanilla extract for cakes
Combine the eggs, sugar and honey and whip for a few minutes.
Add in to the mixture the melted and lukewarm butter, starch (stirring constantly) and finally the flour with the baking powder and vanilla extract and continue whipping for several minutes.
Butter and flour a cake pan.
Pour the mixture and bake for 20 minutes at 180/160 degrees [320/356 Fahrenheit].
It’s simple and very effective.