Pan Di Spagna -- The All Purpose Cake

Pan Di Spagna is an Italian Sponge Cake

Why is it all purpose? Simple. Because it fits every occasion and no one ever gets tired of eating it. Sponge cake is a universal cake that can be served with any thing on top of it, along side of it, or under it. You can serve it with plain fruits, whipped cream, frosting's, ice cream, liqueur flavored icings or fruits.
The list is endless and so are the combinations. Plus the bonus is that it is easy to make. It is the dream cake for all bakers. At our house this was one of the first cakes I learned to make. My mother always had me make this cake just as a "back up" when ever we had a birthday or holiday, just in case someone did not like the other desserts or cakes. She always said "Everyone eats sponge cake topped with whipped cream and mixed berries soaked in brandy. " At least according to my mother everyone did. I learned that she was right about the sponge cake, no matter how it was served everyone loved it. We never had left overs. The recipe that is here has been down sized. When I made it it was 4 times the size and baked in a large round cake pan. If you want to try that recipe, just email me and I will be happy to share it with you.

5 egg yolks, bring to room temperature
1 1/2 cups of sugar
1 1/4 cups of sifted cake flour
1 tsp vanilla
1/2 tsp grated lemon rind
5 egg whites, bring to room temperature

Butter (use unsalted butter) and flour an 8 inch
square cake pan. Set aside.
Preheat oven to 375 degrees

Place egg yolks and sugar in mixing bowl and beat until lemon colored. Add the flour, a very little at a time.
Be sure to blend well.
Add the vanilla and the lemon rind.
Beat the egg whites until stiff but not dry. Gently fold into the cake batter. Don't over work it.

Pour into the cake pan and bake for 40 minutes or until cake tester comes out clean.

When done let stand for a few minutes to cool in the pan. Then turn out on a fine wire rack to cool completely.

When cool turn cake onto serving plate and the rest is up to your imagination on how you want to serve it.

What's in a Knot? Other Knots of Course!

They are called "KNOTS" and every family has their own version of what they should look like. But no matter the shape they are wonderful to have.

KNOTS

3 large eggs
1/2 cup vegetable oil
1/2 cup sugar
1 tsp vanilla extract
2 3/4 cups unbleached all purpose flour
3 tsp baking powder
Pinch of salt ( I use a good quality Sea Salt )

Preheat oven at 350 degrees
Yields about 30 to 35 cookies

In your electric mixer , using the paddle attachment, mix the eggs, oil, sugar, and vanilla on medium speed.

Turn mixer to low speed and gradually add flour, baking powder, and salt. Mix until a soft dough is formed.

Turn the dough out onto a lightly floured surface.
Knead gently so that dough becomes soft and elastic.

Wrap the dough with plastic wrap or wax paper and let rest for 30 minutes at room temperature.

To make the knots, break off small pieces of dough and roll in 1/4 inch thick ropes that are about 4 inches long. Twist the dough ropes to make a loose knot .

Place on parchment lined cookie sheets.

Bake for 15 to 20 minutes until lightly browned.

Remove the knots using a large metal spatula and cool on wire cooling racks.

When completely cooled, frost with flavored Confectioners' icing.

It's Italian Ice Time

This recipe came from a friend, Anna, who was born and raised in Rome. She said her grandmother made it on weekends during the summer months.
This is one treat that is for adults only.

LEMON ICE ROMAN STYLE

1 1/2 cups sugar
1 quart water
3/4 cup lemon
1 large egg white
1/4 cup sugar
2 jiggers of white rum

Combine the sugar and water in a sauce pan and heat until the sugar melts.

Add the lemon juice and stir until blended. Remove from the heat and strain the mixture through a very fine strainer (or a regular strainer lined with a cheese cloth) into a freezer safe bowl.

Place in freezer and using a fork, stir every 15 to 20 minutes until mixture freezes to a mushy state. Remove from freezer.

Add the stiffly beaten egg white and the 1/4 cup of sugar and mix until well blended. Add the rum and mix.

Return to freezer and using a fork stir every 30 minutes or so until the mixture turns to an ice like consistency.
Serve in dessert bowls.
Serves 6.