ITALIAN SPONGE CAKE / PAN DI SPAGNA
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.
Provided by Rosemary Molloy
Categories Dessert
Time 40m
Number Of Ingredients 5
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!
Nutrition Facts : Calories 113 kcal, Carbohydrate 20 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 74 mg, Sodium 29 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
ITALIAN SPONGE CAKE (PAN DI SPAGNA)
Follow this simple sponge cake recipe and master the art of the classic Italian sponge cake (pan di Spagna). You will love this light, airy and delicious cake that is fat and dairy-free. Enjoy it plain with a cup of tea or coffee or upgrade it to a celebration cake.
Provided by Irina
Categories Cake
Time 40m
Yield 8
Number Of Ingredients 3
Steps:
- Preheat the oven to 355 degrees F/180 degrees C. Generously butter and flour an 8-inch/20 cm round cake pan and set aside. Place eggs and granulated sugar in a large bowl and slightly beat with a hand whisk.
- Continue to whisk and bring the bowl over a bain-marie/water bath to warm the mixture up to 104 degrees F/40 degrees C (warm to the touch). Remove the bowl from the bain-marie/water bath and beat the eggs/sugar mixture with an electric mixer until the volume is doubled for about 12 to 15 minutes. Add sifted flour and mix with a rubber spatula.
- Pour the dough into the prepared pan and bake in the preheated oven for 20 to 25 minutes. Check the readiness of the biscuit with a toothpick or a cake tester: once it comes out clean out of the sponge, the biscuit is ready.
- Let it cool for 10 minutes in the oven off (keep the door slightly open using a wooden spoon) to prevent deflating the sponge cake. Next, remove the sponge from the oven, let it cool for the other ten minutes. Then remove it from the pan by flipping it upside down and cool on a cooling rack, also known as a wire rack.
Nutrition Facts : ServingSize 1 slice, Calories 142 calories, Sugar 15.2 g, Sodium 31 mg, Fat 2.3 g, SaturatedFat 0.7 g, Carbohydrate 26.6 g, Fiber 0.4 g, Protein 4.3 g, Cholesterol 82 mg
PAN DI SPAGNA OR ITALIAN SPONGE CAKE
Steps:
- Preheat the oven to 320°F (160°C).
- Place the eggs in the stand mixer's bowl, whisk and add the teaspoons of boiling water - one at the time. You should get a frothy mixture.
- Still mixing, add the sugar and whisk until frothy again.
- Pour in the flour through a fine sieve and delicately, to incorporate as much air as possible, mix with a wooden spoon.
- Add the lemon zest and mix.
- Butter the cake mold and sprinkle it with a tablespoon of sugar, shake and swing to make sure it adheres to all the surface, including walls.
- Pour the mixture inside the mold and bake 35-45 minutes (stick in a wooden skewer or a knife, if it comes out clean, the cakes is ready).
- Bring to room temperature before unmolding the cake.
ITALIAN SPONGE CAKE (PAN DI SPAGNA)
Learn how to make a traditional Italian sponge cake from scratch with only 3 ingredients: eggs, flour, and sugar!
Provided by Elena Tomasi
Categories Dessert
Time 1h
Number Of Ingredients 5
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.
Nutrition Facts : ServingSize 1 slice, Calories 137 kcal, Carbohydrate 27 g, Protein 4.7 g, Fat 2.9 g, SaturatedFat 0.9 g, Cholesterol 122.5 mg, Sodium 40.5 mg, Sugar 15.2 g
PAN DI SPAGNA (ITALIAN SPONGE CAKE )
Pan di Spagna (sponge cake) is used as a base for many Italian desserts and cakes. It is a somewhat dry cake, which is usually sprinkled/brushed with a rum or liqueur flavored syrup before the addition of a cream filling. Three 8 or 9inch round or square cake pans may be used instead of the sizes specified.
Provided by Dee514
Categories Dessert
Time 55m
Yield 1 18inch square layer
Number Of Ingredients 6
Steps:
- Place egg yolks and sugar in a mixing bowl and beat until lemon colored.
- Add vanilla and lemon rind (if using it).
- Beat egg whites until stiff but not dry and then fold into the egg yolk mixture.
- Sift the flour in a separate bowl and slowly incorporate it into the egg mixture with a mixing spoon.
- Butter and flour a 18inch square (or a 9 x 13 x 3, or a 11 x 17 x 2inch half-sheet) cake pan**.
- Pour cake batter into prepared pan and bake at 375°F for 40 minutes, or until toothpick inserted in center comes out clean.
- Remove cake from oven and turn out (of pan) onto a cake rack to cool.
- When completely cool, cake may be sliced horizontally to form 2 or 3 thin layers.
- Cake can be tightly wrapped and frozen (up to 3 weeks) for future use.
- **Please check your oven size, to make sure pan will fit properly.
ITALIAN SPONGE CAKE (PAN DI SPAGNA)
Steps:
- Preheat the oven to 350°F (180°C). Lightly butter and flour one or two 9- or 10-inch (23- to 25-centimeter) springform cake pans.
- Combine the whole eggs and sugar in a stand mixer and beat on high speed for 15 minutes, until the mixture quadruples in volume.
- Add the egg yolks and beat on high speed for 5 minutes. The mixture should be thick enough to write with. Sift the flour and potato starch gradually into the egg-sugar mixture, incorporating a little at a time, mixing each inclusion of flour delicately with a spatula, scooping from the bottom up, so you do not deflate the eggs. Mix in the vanilla and lemon zest until just blended, then divide the batter between the prepared pans.
- Bake for about 30 minutes, until light golden and a toothpick inserted in the center of the cake comes out clean. Do not overbake. It will dry and set as it cools.
- Turn out onto a wire rack and let cool to room temperature.
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