Pan di Spagna Sponge Cake recipe - Italian Cake Recipe

This week’s recipes are dedicated to the Pan di Spagna (Sponge Cake). While sponge cake is the basis of many Italian desert recipes (3 of which we will share with you on this blog), thanks to its soft and spongy consistency, sprinkled with powdered sugar it is even delicious just by itself!

If you are using the Pan di Spagna to make the more elaborated recipes like Zuccotto, Zuppa Inglese or my Tiramisù cake, you will either spread the mixture on a flat baking sheet or let it raise high by baking it in a 9 or 10 inch spring-form pan.

Remember that the trick to a successful Pan di Spagna is to use fresh eggs at room temperature and not straight from the refrigerator. And don’t fudge on the time you spend beating the egg yolks: 6 minutes or very close to that is what you need to guarantee the proper consistency.

Pan di Spagna Sponge Cake recipe - Italian Cake ingredientsIngredients for Pan di Spagna

5 egg yolks
3 Tbs water
1 tsp finely shredded lemon peel
1 tsp. vanilla
1/4 tsp. salt
1 cup (8oz) sugar
1 cup (8oz) flour
5 egg whites
1 tsp. cream of tartar

 

Preparation for Pan di Spagna

In small mixer bowl combine egg yolks, water, lemon peel, vanilla and salt. Beat at high speed of electric mixer about 6 minutes or till yolks are thick. Gradually add 1/2 cup (4oz). sugar, beating till sugar dissolves. Sprinkle 1/4 cup (2oz). flour over yolk mixture and fold in gently. Wash beaters.

Pan di Spagna Sponge Cake recipe preparation - Italian Cake preparationIn a large mixer bowl, beat egg whites and cream of tartar till soft peaks form. Gradually add 1/2 cup (4oz). sugar, beating till stiff peaks form. Fold 1 cup of the egg whites into yolk mixture and then fold yolks into remaining egg whites. Sprinkle remaining 3/4 c (6oz). flour over all and fold in very gently.

If making Zuccotto, spread the mixture on a flat baking sheet which has been lined with oven paper.

If making Zuppa Inglese or Tiramisù cake pour the mixture into a 9-10 inch spring form pan which has been carefully lined (bottoms and sides) with oven paper.

Bake in 350° F. oven for 25-30 min. or until top is slightly brown and when lightly touched in the center, springs back without leaving an imprint. Let cool for 10 min. in pan on rack and then carefully turn over onto a clean cloth dusted with powdered sugar, remove pan, carefully peel off the oven paper and let cool completely.

Leave a Reply