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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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