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Pane Di Spagna - Sponge Cake

Published October 26, 2007        by Nicole

Sponge cake is a common delicacy enjoyed by all ages. So put the recipes for cookies and brownies aside, and try this delicious option instead.


  • 8 egg yolks
  • 8 egg whites
  • 2 tsp. grated lemon rind
  • 2 tsp. almond extract
  • 1 1/3 cups flour
  • 1 1/4 cups sugar
  • 1 1/2 tbs. water
  • 1/4 tsp. salt

Use large mixing bowl. Sift ½ cup sugar with flour several times to blend well. Place egg yolks, water, and grated lemon rind in a bowl. Beat lightly; add almond extract. Gradually sift flour very lightly over beaten egg yolks. Fold in gently.

Place egg whites in another mixing bowl and beat until stiff. Gently fold the stiff egg whites into flour mixture. Pour into 10 or 12 inch ungreased cake pan. Bake in moderate oven 45 minutes, or until cake separates from the side of the pan. Be careful not to jar cake while baking, as it may become heavy.

When cake is done, invert pan on wire for about 1 hour or until cold. Remove from pan.