With simple recipes like this one my mother told us it would be a shame not to always be pre-pared to offer your guests coffee and dessert. This simple sponge cake is a sweet staple at our house and always ready to dip in a glass of milk or a cup of coffee. We grew up using anise as the flavoring but you can use vanilla, orange, lemon or almond extracts as well. This cake is suitable for many different preparations. I have doubled the recipe here so you will want to use a sheet cake pan or a 9x11 cake pan oiled and dusted.
Preheat oven to 350
Bake 35-45 minutes (till golden on top)
Bake time will depend on size of pan. When
toothpick inserted it will come out clean
and sponge will spring back when pressed.
1 cup sugar
3/4 cup oil (light olive or vegetable)
2 tsp. anise seeds
2 1/2 tsp. anise extract
2 cups flour
3 tsp. baking powder
1/8 cup powdered sugar for dusting top of Biscotti Sponge
In mixer, blend eggs with sugar till well incorporated. Add oil. Mix for 2 minutes and then add anise seeds and extract. In small bowl mix baking powder with flour. Blend well. Add flour mixture a little at a time to wet ingredients. Mix for 2 more minutes. Spread in prepared baking dish. When Biscotti Sponge is ready, take out of oven and place on cooling rack for 15 minutes. Cut in long strips like Biscotti cookies and place on cooling racks. Dust with powdered sugar when cool.