Pan di Spagna - Italian Sponge Cake
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5.0
114 reviews
Excellent
Pan di Spagna - Italian Sponge Cake
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This Italian Sponge Cake, also known as Pan di Spagna has only 5 ingredients. The perfect layer cake or serve it as a snack or breakfast treat.
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Ingredients
- ¾ cup all purpose flour
- 3 ¾ tablespoons corn starch
- 4 large eggs (room temperature)
- ½ cup granulated sugar
- ½ teaspoon vanilla
Instructions
- Pre-heat the oven to 320F (160C) Grease and flour an 8 inch (20 cm) cake pan (springform if you have one).
- In a medium bowl sift together the flour and corn starch. Set aside.
- In a large bowl or stand up mixer add the eggs and sugar and beat for 15 minutes, add the vanilla and beat another 2 minutes.
- Gently fold half the sifted flour into the beaten eggs and combine, then add the remaining flour and gently fold until smooth and completely combined. Pour into the prepared cake pan and bake for 30-35 minutes. Let cool in pan for 10 minutes then move to a wire rack to cool completely. Enjoy!
Notes
- Italians don't usually add salt but you could add a couple of pinches and whisk with the dry ingredients.cake. You could also substitute the vanilla with your favourite flavouring.
- Make sure your eggs are at room temperature, so take them out of the fridge 45-60 minutes before using.
- For this cake I used an Italian 00 flour which has a protein count of about 10 percent. I also added some corn starch to give the cake a soft and tender crumb.
- Do not open the oven door before 25-30 minutes. If you do the cake could very well fall.
- If you prefer you can add the zest of a lemon or orange to the cake. You could also substitute the vanilla with your favourite flavouring.
- A sponge cake will remain soft for about 2 days. To keep it soft be sure to wrap it in plastic wrap and store it at room temperature.
- A sponge cake will remain soft for about 2 days. To keep it soft be sure to wrap it in plastic wrap and store it at room temperature.
- The baked cooled cake should be wrapped in plastic wrap and placed in an airtight container or freezer bag, it will keep in the freezer for up to one month. If you don’t have a big enough bag or container then wrap the cake in foil.
- The baked cooled cake should be wrapped in plastic wrap and placed in an airtight container or freezer bag, it will keep in the freezer for up to one month. If you don’t have a big enough bag or container then wrap the cake in foil.
- In order to thaw the cake, place the cake on a wire rack and leave it to thaw at room temperature. It should take a couple of hours to thaw. Once it has thawed it should be covered or it will start to dry out and go stale.
Nutrition Information
Show Details
Calories
113kcal
(6%)
Carbohydrates
20g
(7%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Cholesterol
74mg
(25%)
Sodium
29mg
(1%)
Potassium
38mg
(1%)
Fiber
1g
(4%)
Sugar
10g
(20%)
Vitamin A
108IU
(2%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Calories | 113kcal | 6% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 74mg | 25% |
| Sodium | 29mg | 1% |
| Potassium | 38mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 10g | 20% |
| Vitamin A | 108IU | 2% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
114 reviews
Excellent
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