This Italian sweet uses pan di Spagna as its base. I've wondered if the name really should be pan di Spagna (literally 'Spanish bread') or whether it should actually be pan di spugna ('sponge bread'). Whatever its name, it was delicious. I just made this for a birthday party and there was not a crumb left! Pan di Spagna 4 eggs, separated 3/4 cup organic sugar 1 t pure vanilla extract pinch of salt 1/2 cup white whole wheat flour 1/2 C cornstarch Heat oven to 350 degrees. Whisk together the egg yolks, half the sugar, and vanilla. Whisk until pale yellow and well-aerated, about 2 minutes. In another bowl, whip the egg whites and salt until opaque. Add the remaining sugar in a steady stream and whip until the whites are a firm, dull meringue. Use a rubber spatual to fold the yolks into the whites. Sift the flour and cornstarch over the batter and fold it in. Scrape batter into a buttered pan. Bake for 40 minutes until well-risen and firm to the touch. Immediately
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