Pane di Spagna

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2 hours 16 Servings Print RecipeEmail Recipe


11 egg whites
17 egg yolks (divided)
4cupsugar (divided)
2cupcake flour (sifted)
1⁄2teaspoonbaking powder
2 unsweetened chocolate squares (cut up)
1⁄2cuprum (divided)
1⁄2cupall-purpose flour


Start heating oven to 325F. In large electric mixer bowl, with mixer at high speed, beat whites till stiff but not dry; transfer to another bowl. In same mixer bowl, beat 11 yolks until well mixed; slowly add 2 cups of sugar, beating until lemon-colored and very thick. At low speed, beat in cake flour just until mixed. Fold in beaten whites and baking powder. Pour into 3 ungreased 1.5" deep x 9" layer pans. Bake 45 minutes, or until done. Let cool in pans on racks; then remove.

While cake bakes, make filling: in double boiler, mix 3/4 cup sugar with all-purpose flour and salt; add milk slowly, stirring. Beat 6 egg yolks well; stir with chocolate, into milk mixture. Cook over hot water, stirring, until thick - about 15 minutes. Cool. Then stir in 4 to 6 tablespoons rum.

When ready to assemble cake, mix coffee with 1/4 cup rum, 1 tablespoon sugar; spoon over layers. Fill and top layers with filling; chill.

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