Preparation
Ingredients
- PAN DI SPAGNA 100 1250g
- Eggs 625g
- Water 250g
Preparation
Place the eggs and water in a planetary mixer fitted with a whisk. Add Pan di Spagna 100 mix and mix briefly at low speed until a homogeneous batter is obtained. Whip at high speed for about 10 minutes. Pour into a previously greased mold until ¾ full. Bake in a convection oven at 160°C or in a static oven at 180°C for 23–25 minutes.
