Pan di Spagna (sponge cake)

By Sunday's Kitchen
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Pan di Spagna (sponge cake)

Pan di Spagna  (sponge cake) is a light cake that can be used as the base for many different layered cakes, various pastries and desserts.
Making sponge cake is very simple and once you have learned how to prepare this basic recipe, you can adapt it to suit your needs !!
small rolling pin
Preparation time: 40 minutes

INGREDIENTS (one 9 x 3 inch round cake pan / approx 10 - 12 servings)

Pan di Spagna (sponge cake)

6 eggs
3/4 cup (6.35 oz) sugar
1 cup (5.3 oz) flour 00
1/2 oz (16 g) active dry yeast (better if Pane degli Angeli)
pinch of fine sea salt

In a shallow bowl whisk 6 egg whites with a pinch of salt until they hold stiff peaks.

Pan di Spagna (sponge cake)Pan di Spagna (sponge cake)
In a separate large mixing bowl using an electric mixer (on medium speed), combine sugar and egg yolks until smooth and creamy.

Pan di Spagna (sponge cake)

Grease (with unsalted butter) and flour a 9-by-3 inch round cake pan.

Pan di Spagna (sponge cake)

Using a rubber spatula, gently fold the egg whites into the sugar/yolk mixture.

Pan di Spagna (sponge cake)

Sift together the flour and dry yeast over egg mixture and with a rubber spatula fold gently until well blended. (You can also add the grated rind of half a lemon)

Pan di Spagna (sponge cake)Pan di Spagna (sponge cake)
Pour the batter into the greased cake pan. Bake in preheated oven at 355°F for 35 to 40 minutes. (Don't open the oven door for at least half hour)

Pan di Spagna (sponge cake)

Once the cake is ready, turn off the oven and let the Pan di Spagna cool down slowly inside the oven for about 10 minutes.
Gently remove the cake from the pan and put it on a cooling rack.

Pan di Spagna (sponge cake)

Pan di Spagna (sponge cake)


By Sunday's Kitchen




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