SASSOLINO SPONGE CAKE
200g unsalted BUTTER (=7,05oz¾ cup)
250g POTATO STARCH (=8,82oz=2 cups)
300g SUGAR (=10,58oz=1½ cups)
1 envelope POWDERED VANILLA YEAST (=16g=0,56oz=4 tsp)
30g PLAIN FLOUR (=1,06oz=¼ cup)
60g SASSOLINO anise flavored LIQUOR (=2,12oz)
TABLE SALT to taste
Beat room-temperature softened butter with sugar.
Add one egg at a time and mix. Add the following one only when the previous one has been absorbed.
Add half pinch of table salt, sassolino liquor, plain flour and potato starch and mix.
Add powdered vanilla yeast and blend.
Grease (I personally use a cooking spray on the sides and I cut a round piece of baking paper for the bottom, but you can proceed in the traditional way with butter and flour) a ø25 cm high sided aluminium tray and pour the mixture.
Bake in preheated oven at 190°C (=374°F) for about 40 minutes.
Let it cool down before freeing the cake from the mould.
You can sprinkle with powdered sugar or you can leave it as it is (as I usually do).
Cooking tip 1: you can prepare the mixture in a food processor, it will be faster and perfectly blended.
Cooking tip 2: you can also use this recipe to make muffins. In this case, you will get about 12 pieces and the baking time will be reduced to 20 minutes.
I fell in love with Sassolino sponge cake a few years ago, when I started visiting Rina Pellegrini to chat about recipes with her. She used to have a slice of this cake always available in her kitchen (if she knew I was getting there, she would have made it for me). She used to make a bigger cake (the double) and thus she baked it for 1 hour. In this case, again, I converted “granny measurements” to grams! 😀