Melted butter and flour to grease and dust the baking dish
8 eggs, separated at room temperature
1/2 cup of cornstarch
1 1/2 tablespoons of vanilla extract
1/2 cup of confectioner's sugar sifted
1/2 cup of all-purpose flour sifted
Melted butter and flour to grease and dust the baking dish
8 eggs, separated at room temperature
1/2 cup of cornstarch
1 1/2 tablespoons of vanilla extract
1/2 cup of confectioner's sugar sifted
1/2 cup of all-purpose flour sifted
Preheat the oven to (170°C)
Gently grease a 39x27 cm baking dish
Line the bottom with parchment paper
Dust the parchment paper with flour
Remove any excess
Beat the egg whites until frothy
Add 1 tablespoon of cornstarch at a time, beating well after each addition, until stiff peaks form
Beat the yolks with vanilla extract until well combined
Add 1/4 of the egg whites to the yolks and mix carefully
Pour everything back over the remaining egg whites
Mix the confectioner's sugar with flour in a small bowl
Sift half over the eggs and mix gently, ensuring no white streaks remain
Sift the remaining over the eggs but don't overmix
Pour the batter into the prepared baking dish
Smooth the surface
Bake until lightly golden on top and sides start to release from the pan
This takes about 8-10 minutes
Dust with confectioner's sugar on a clean cloth
Remove any excess
Loosen the sides of the cake with a small spatula and flip it immediately onto the cloth
Then carefully remove the parchment paper
Let it cool before assembling the panna.
