2To make the Pan di Spagna, in a large bowl, combine Whole eggs and 120g of Granulated sugar. Whisk vigorously over a bain-marie until the mixture is warm (around 40°C) and the sugar is dissolved. Remove from heat and continue whisking with an electric mixer until very pale, thick, and tripled in volume.
3Sift 80g of 00 flour and Potato starch together. Gently fold the sifted flours into the egg mixture in three additions, being careful not to deflate the batter. Add 5g of Vanilla extract and fold gently.
