Pan di Spagna, Italian sponge cake
5 medium eggs
¾ cup – 160g granulated sugar
1 cup – 160g all-purpose flour
In a large bowl, whip the egg yolks with the sugar until the mixture is puffy and frothy.
Separately, whisk the egg whites until stiff. Add half of the egg whites to the mixture, and continue stirring with a whisk.
Add the sifted flour continuing to blend and, when it is absorbed, incorporate the remaining whipped egg white.
Pour the mixture into a buttered and floured baking pan, and bake for 35-40 to 338 ° F – 170 ° C.
Allow to cool before removing the cake.