Chocolate Italian Sponge Cake Recipes

ITALIAN SPONGE CAKE / PAN DI SPAGNA

Steps:

• 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!

ITALIAN SPONGE CAKE

Steps:

• Preheat oven to 320F.
• Beat eggs with a pinch of salt until foamy. Start adding sugar a few tablespoons at a time. Add next portion once previous sugar has been dissolved.
• Continue beating egg and sugar mix for 10 more minutes (should take around 15 minutes total).Stand mixer will be really handy.
• Mix corn starch with flour.Start sifting in corn starch and flour mix into the beaten eggs. Fold it gently moving your spatula from the bottom to the top. Once first portion of flour mix is incorporated, add in another portion. Continue until you have used all the mix.As a result you should get very light and airy batter.
• Grease and flour the baking pan, remove access flour.Or use a parchment paper liner instead.
• Pour in the sponge cake batter into the pan. Level with a spatula if needed.
• Bake in a preheated to 320F oven for 40-50 minutes.
• Do a toothpick test at 40 minute mark. If toothpick come out dry (not sticky and without any crumbs stuck to it) sponge cake is ready. Otherwise leave for another 5-10 minutes.Of course, look for nice light golden brown color as well.
• Take the pan out of the oven and let the cake cool before taking it out.Dust with powdered sugar and serve or use further in the other recipe.

CHOCOLATE ITALIAN SPONGE CAKE

Steps:

• In a large mixing bowl, cream butter and sugar together with electric mixer until well mixed. Add eggs and beat until combined. Add chocolate Cream of Wheat, flour and baking powder and mix well.
• Line a 13x9x2-inch pan with aluminum foil, leaving some excess on sides in order to remove easier. Spray with cooking spray. Pour batter into pan and spread out evenly with spatula.
• Bake in a preheated 350-degree oven for 30 minutes or until toothpick inserted in center comes out clean.
• While cake is baking, make syrup by combining the sugar and water in a small saucepan. Bring to a boil and cook for 15 minutes. Set aside until cake is done.
• Remove cake from oven and allow cooling for 5 minutes. Remove cake from pan and peel off aluminum foil. Place cake on a cutting board and with knife, poke holes on top of cake. Pour syrup over cake allowing it to drizzle over sides. You may have to spread some syrup with a knife. Allow resting about 5 minutes until syrup is absorbed.
• Cut into 24 pieces and top each piece with maraschino cherry half.

ITALIAN SPONGE CAKE (PAN DI SPAGNA)

Steps:

• Preheat the oven to 338°F (170°C).
• Butter and flour (or spray with baking spray) an 8 inches (20 cm) pan.
• In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs, sugar, salt, and lemon zest until very fluffy and pale yellow (about 10/15 minutes on medium/high speed). To test that it has been beaten enough, let a small amount of batter fall into the bowl. If it remains "sitting" on top, it means that it's ready.
• Sift the flour on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon or a spatula just until incorporated. Do not over-mix or you will deflate the batter.
• Pour the batter into the prepared pan. Don't smooth the top or bang the pan on the counter, leave it as it is!
• Bake for 40 minutes or until a toothpick inserted into the center comes out clean. (Remember: do not open the oven for the first 30 minutes!)
• Turn off the oven but leave the cake inside (keep the door slightly open using a wooden spoon) for 5/10 minutes so it can cool down slowly.
• Remove the sponge cake from the oven, let it cool for 10 more minutes, then loosen around the edges with a knife, and flip it on a wire rack upside down (without the pan) to cool completely.

CHOCOLATE SPONGE CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, beat egg yolks until slightly thickened and lemon-colored, about 5 minutes. Stir in orange juice and vanilla until combined. Gradually beat in 1 cup sugar on low speed, about 2 tablespoons at a time, beating well after each addition. Beat on high until mixture thickens and nearly doubles in volume. Combine the flour and cocoa. Fold a fourth of the flour mixture into the yolk mixture. Repeat with remaining flour mixture; set aside., In a large bowl and with clean beaters, beat egg whites and cream of tartar in medium speed until soft peaks form. Gradually beat in remaining sugar, about 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold a fourth of the egg whites into the yolk mixture; fold in remaining whites., Pour into an ungreased 10-in. tube pan. Bake at 325° for 55-60 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan; remove cake.

CHOCOLATE ITALIAN SPONGE CAKE

Steps:

• Preheat oven to 350 degrees. In large mixing bowl, cream butter and sugar together with electric mixer until well mixed. Add eggs and beat until combined. Add Chocolate Cream of Wheat, flour and baking powder and mix well. Line 13" x 9" pan with aluminum foil, leaving some excess on sides in order to remove easier. Spray with cooking spray. Pour batter into pan and spread out evenly with spatula. Bake for 30 minutes or until toothpick inserted in center comes out clean. While cake is baking, make syrup by combining the sugar and water in a small saucepan. Bring to boil and cook for 15 minutes. Set aside until cake is done. Remove cake from oven and allow cooling for 5 minutes. Remove cake from pan and peel off aluminum foil. Place cake on a cutting board and with knife; poke holes on top of cake. Pour syrup over cake allowing it to drizzle over sides. You may have to spread some syrup with knife. Allow resting about 5 minutes until syrup is absorbed. Cut into 24 pieces and top each piece with maraschino cherry half.