Pan di Spagna

Method

1. Heat the eggs with the sugar to 45°C, stirring constantly.
2. Transfer the mixture to a stand mixer and whip at medium speed for about 10 minutes, then increase to high speed for the last 3 minutes. Add vanilla extract to taste while whipping.
3. When the mixture forms ribbons, gradually add the cake flour (200 g) by folding it in with a spatula from bottom to top, being careful not to deflate the batter.
4. Pour the batter into a 24 cm cake pan that has been buttered and floured (or use a pan release spray). Do not tap the pan to level the batter, as this will deflate it.
5. Bake in a static oven preheated to 180°C for 30–35 minutes.
6. Remove from the oven and let the cake cool slightly in the pan, then turn out onto a wire rack. It is best to slice the cake only when completely cool.