Pan di Spagna - Italian Sponge Cake
User Reviews
5
Pan di Spagna - Italian Sponge Cake
Description
This Italian Sponge Cake starts by beating room-temperature eggs and sugar for 15 minutes to achieve volume and airy texture, followed by folding in sifted flour and cornstarch to maintain softness. Vanilla adds subtle flavor, and the batter is baked in a greased and floured pan until golden and springy.
The result is a light, tender cake with a fine crumb that works well as a base for layered desserts or enjoyed on its own. Avoiding opening the oven door early prevents sinking.
The cake can be enhanced by adding flavors like lemon or orange zest or substituting vanilla. Once baked and cooled, wrapping the cake well preserves freshness for about two days at room temperature or up to a month frozen. Thawing should be done at room temperature to prevent dryness.
Ingredients
- ¾ cup all-purpose flour
- 3 ¾ tablespoons corn starch
- 4 large egg 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
- Use room-temperature eggs, leaving them out 45-60 minutes before baking for better volume.
- You can add a pinch of salt with dry ingredients if desired.
- Italian 00 flour and added cornstarch help achieve a soft, tender crumb.
- Do not open the oven door before 25-30 minutes to prevent the cake from falling.
- Add lemon or orange zest for extra flavor if preferred.
- Wrap baked cake tightly to keep it soft, storing at room temperature for up to two days.
- For longer storage, freeze wrapped cake up to one month; thaw at room temperature before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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