---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pan Di Spagna - Basic Genoise (Sponge Cake)
  Categories: Cakes, Chocolate, Fruits
       Yield: 2 servings
  
       5    Eggs
       2    Egg yolks
   6 1/2 oz Sugar
       1 ts Vanilla
   6 1/2 oz Cake flour
     1/4 ts Cornstarch
            Salt - a pinch
  
     Calories     per serving:             Number of Servings:   2 Fat
   grams per serving:              Approx. Cook Time: Cholesterol per
   serving: Marks:      *DIRECTIONS*      Preheat oven to 350 degrees.
   1.  Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire
   whip attachment until the mixture doubles in volume-about 15 minutes   on
   high speed.  Just before stopping the mixer, add the vanilla and   mix in.
        2.  Sift together the cake flour, cornstarch and salt.  fold dry
   mixture into egg mixture with a wooden spoon or rubber spatula, just
   until blended.      3.  Coat two 10-inch round cake pans with shortening.
   Pour the   batter into the pans and put them immediately into a preheated
   350   degree oven. Bake until tops are springy to the touch, about 45-50
   minutes.      4.  Remove the cakes from the pans and cool on a wire rack.
   When   cool, use a long serrated knife to slice off the tops of the cakes.
     For tirami su or other layer cakes, divide each cake into three
   uniform layers with a serrated knive.      Makes two cakes. Suggested
   wine: Passito del Santo      Chef Andrea says in his book, “We bake all
   our own cakes an Andrea’s,   and this is the one we probably bake most
   often.  It is the basis for   our own tirami su, our strawberry cake, and
   a few others.”      From La Cucina di Andrea’s cookbook by Andrea Apuzzo.
   89-63780   Published by dell'ART, Inc. Andrea’s Restaurant 3100 Nineteenth
     Street Metairie, Louisiana, 70002
  
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