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| ITALIAN RECIPEhow to make pan di spagna
all the preparation steps for making this basic recipe with pictures of tronchetto di natale, spongy cake made with pan di spagna
blend potato flour with wheat flour, the pan di spagna will be softer p ut sugar into a great bowl add two complete eggs to the sugar. Use the albumen only of other 4 add salt for a well spongy dough whisk the batter with electric egg whisk. Artusi suggests 30 minutes when using a hand egg whisk you can save 10 minutes and whisk for 20 minutes if using electric whisks, but do not whisk for less than 20 minutes the batter will be ready as soon as pale and dense as in the picture on the left the dough is ready now add a pinch of sugar and salt and whisk also the albumens mix the cocoa with flours add the flours with cocoa to the dough, a little at time stir well the dough, it will become very dense add the whisked albumens, one spoon at time blend by stirring gently from top to down spread the dough onto the baking pan make the dough as thick as required. It can be less or more flat. pre heat the oven at 300 F (150 C) and bake for 45 minutes do not open during baking or the cake will droop Should you use a flat dough 40 minutes can be enough, the thicker is the dough the more time is required, up to 50 minutes. Use a tooth picker for seeing when ready. It must remain dry.let the pan di spagna become tepid in the oven, for avoiding it to droop should you use the pan di spagna for making the tronchetto di natale pay attention to cut it while hot, otherwise it will be impossible to roll it with this dose you can prepare tronchetto di natale for 6/8 persons
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