It's a pretty simple recipe - eggs, sugar and flour - to which you might add flavourings such as vanilla, lemon & orange zest or cocoa powder if you'd like to make a chocolate pan di spagna.
When it comes to flour, my mother likes to use a mix of plain and potato flour but I've decided to make one using all potato flour - which means this pan di spagna is gluten free.
PAN DI SPAGNA[MAKES 1X20CM CAKE]
2 eggs, separated
50 grams icing sugar, divided
50 grams potato flour
Beat the egg yolks with 25grams of icing sugar until light and fluffy and the mixture feels smooth between the fingertips. Drizzle in the extract and beat to combine. Sift in the potato flour and fold through until just incorporated.
Beat the egg whites until fluffy and then add the rest of the sugar a spoonful at a time, whisking well between each addition.
Add a large spoonful of eggwhite to the cake batter and fold through to slaken the mix - add the rest of the eggwhite a third at a time, gently folding it through to ensure as much air is kept in the mix.
Butter and flour your cake pan - line the base with baking paper. Pour in the cake batter and carefully smooth the surface. Bake in a preheated 170°C oven for about 20 to 30 minutes or until the cake is golden and cooked through. A good sign it's done is when you see it pulling away from the pan.
Let it sit in the pan for a few minutes before unmoulding - leave on a wire rack to cool completely.
For this cake I've soaked the the layers in a mix of vanilla vodka and sugar syrup and then topped it with crema pasticceria and vanilla macerated strawberries.