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Pan di Spagna - Italian Sponge Cake 5 eggs 150g sugar 150g plain flour I added 1 sachet vanillina or use can use vanilla extract Eggs at room temp, add sugar and beat for a minimum of 15 minutes then add in the vanillla. Fold in the sifted flour gently, pour into a 22cm cake tin and bake at 170°C for about 30 mins (or a little less) cool slightly in the oven and then allow to cool completely before removing it from the tin This type is sponge is generally a little drier then a ciambella so it’s
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Colomba 🇮🇹 on Instagram: "Anisette sponge cookies are a type of Italian biscuit, known for their delicate texture and distinct anise flavor. They’re light, airy, and slightly sweet. They go great dunked into a cold glass of milk or hot cup of coffee! Anisette Sponge Toast Cookies 2 1/2 C flour less 2 TBSP 2 TBSP cornstarch 2 tsp Baking powder 1/2 tsp baking soda 1/4 c butter softened 1 c sugar 3 eggs room temp 4-5 tsp anise extract Directions 1. Beat the sugar and butter with a handheld mixer
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