Pan di Spagna

Preheat oven at 360ºF (180ºC). Prepare the pans you will bake the cake in (cake pans, loaf pans, cupcake pans) by greasing them with butter and lining with parchment paper, or cupcake liners.

In the clean bowl of a stand mixer fitted with the whisk attachment (of course you can use a hand mixer, or if you are in shape, even a regular whisk), beat the egg whites on medium-high speed until soft peaks form, 2 minutes or so. Then gradually add the sugar and beat until very stiff, 2-3 more minutes. Set aside.

Sift together the flour, baking powder and salt. Set aside.

In a large bowl mix well the egg yolks, water, vegetable oil, pure vanilla extract, then add the flour mixture and mix well. Add the beaten egg whites and fold in gently using a spatula, just until incorporated. It is important not to overmix it, keeping as much of the egg white volume as posible.

Pour this fluffy, airy batter in the prepared pan and bake for 40-45 minutes if baking in 2 separate loaf pans, 30 minutes if using 3 separate cake pans for a layered cake, 17 minutes if baking in cupcake tins, or 12-15 minutes for mini cupcakes. The best way to see if it is done is pressing gently with your finger on top, and if the cake springs back, it means it is done.

I made a cupcake version of this cake, frosting with chocolate ganache and lemon icing. You can also bake this in a big sheet pan, and use it to make a roll cake, as it is very flexible when still warm, so it is very easy to roll it nicely.