Recipe - Pambazo (Vera Cruz Sandwich)

4 lg Eggs; separated
1 teaspoon Vanilla extract
Three fourths cup Sugar; divided
One half cup Unbleached allpurpose flour
One half cup Cornstarch
1 pn Salt

In a medium mixing bowl, whisk the yolks with the vanilla extract. Whisk in
half the sugar and continue to beat until very light and frothy, about 5
minutes. Combine the flour and cornstarch and sift once to aerate. In a
clean, dry bowl, beat the egg whites with the salt until they hold a very
soft peak. Beating faster, add the remaining sugar in a very slow stream,
beating until the egg whites hold a firm peak. Fold the yolks into the
whites. Sift the flour and cornstarch over the eggs in 3 additions, folding
them in gradually. Do not overmix the batter. Pour the batter into a
buttered and paperlined 9 or 10inch round pan, 2inches deep and smooth
the top. Bake the Pan di Spagna at 350 degrees, 30 to 40 minutes, until it
is well risen and feels firm when pressed gently with the palm of the hand.
Immediately loosen the layer from the side of the pan with a small knife or
spatula. Invert the layer and leave the paper stuck to it. Turn the layer
rightsideup and cool it on a rack. Doublewrap the layer in plastic and
keep it in the refrigerator up to 5 days or freeze it.

VARIATIONS: Flavor the batter with a grated orange or lemon zest or a
tablespoon of Anisette.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Nick
Malgieri From the TV FOOD NETWORK (Show # CL9105 broadcast 04101998)
Downloaded from their WebSite http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

10091998

Recipe by: Nick Malgieri

Converted by MM_Buster v2.0l.