***Pan di Spanga***
***Sponge Cake***
1 scant cup sugar
6 large egg yolks
2 teaspoon vanilla extract
6 large egg whites
1 1/8 cup all-purpose flour, sifted
Butter for the pan
Heat the oven to 350 F.
Butter and lightly flour 10 inch cake pan.
In a mixing bowl, beat the sugar and egg yolk together until they are very plane in color.
In a separate bowl beat the egg whites to stiff peaks.
Delicately fold the egg whites into egg mixture.
Continue to fold, sprinkle the flour over the mixture.
Bake for about 40 minutes.
