Pan Di Spagna Italian Sponge Cake
Discover the airy elegance of Pan di Spagna, an Italian sponge cake that embodies simplicity and versatility. Made with just six basic ingredients—eggs, sugar, flour, cornstarch, vanilla, and a pinch of salt—this cake is a testament to traditional baking techniques. Whipped egg whites provide the structure, while careful folding ensures a light, fluffy texture that melts in your mouth. Perfectly golden and subtly sweet, this cake serves as a blank canvas for a variety of desserts, from layered confections to fruit-filled trifles. Ready in under an hour, this timeless recipe is a must-have for any baker seeking authentic Italian flavor.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 180 grams Granulated sugar
- 150 grams All-purpose flour
- 50 grams Cornstarch
- 1 teaspoon Vanilla extract
- 1 pinch Salt
Instructions
Preheat your oven to 170°C (340°F). Grease and line the bottom of a 9-inch springform pan with parchment paper. Do not grease the sides of the pan, as this helps the batter cling and rise.
Separate the egg whites and yolks into two large mixing bowls. Ensure the bowls are clean and free from grease for better whipping of the egg whites.
Using a hand or stand mixer, beat the egg whites with a pinch of salt until soft peaks form. Gradually add half of the sugar (90 grams) while continuing to beat, until stiff, glossy peaks form. Set aside.
In the other bowl, whisk the egg yolks with the remaining sugar and vanilla extract until the mixture turns pale and doubles in volume (about 3-5 minutes).
Sift together the flour and cornstarch in a separate bowl. Gradually fold the dry ingredients into the egg yolk mixture in small batches, using a spatula. Do so gently to preserve the airiness of the batter.
Carefully fold the beaten egg whites into the yolk mixture one-third at a time, using a spatula. Use a gentle, circular motion to prevent deflation of the batter.
Pour the batter into the prepared pan, leveling the surface with a spatula. Tap the pan lightly on the counter to remove any large air bubbles.
Bake in the preheated oven for 30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife along the edges to separate the cake from the sides, then remove it from the pan and let it cool completely on a wire rack.
Serve dusted with powdered sugar or use it as a base for your favorite desserts such as layered cakes or trifles.
Nutrition Facts
Calories |
1854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 567 mg | 25% | |
| Total Carbohydrate | 346.6 g | 126% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 180.9 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 190 mg | 15% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 585 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
