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
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)
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
THREE INGREDIENT ITALIAN SPONGE CAKE
An extremely light and not too sweet Italian cake recipe that has been in our family for over 50 years. Easy as can be to prepare! Wins raves every time.
Provided by Marie
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Cut wax paper to fit two 9" round cake pans.
- Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl.
- Add 1/2 c sugar to whites and beat until very stiff.
- Add 1/2 c sugar to yolks and beat until very thick and light yellow in color.
- Fold egg yolk mixture into egg whites.
- Fold flour in using 1//3 c each time until well mixed.
- Do not overmix.
- Pour into prepared pans.
- Bake at 350 degrees for approximately 30 minutes or until inserted toothpick comes out dry.
- Cool for a few minutes, remove from pan and remove waxpaper.
- Cool completely.
- Fill with a custard cream filling (See one I use posted on Recipezaar) and frost all over with whipped topping or whipped cream.
Nutrition Facts : Calories 212.4, Fat 3.7, SaturatedFat 1.2, Cholesterol 139.5, Sodium 53.8, Carbohydrate 38.6, Fiber 0.3, Sugar 25.1, Protein 6.1
More about "three ingredient italian sponge cake recipes"
ITALIAN SPONGE CAKE - ITALIAN RECIPE BOOK
From italianrecipebook.com
ITALIAN SPONGE CAKE RECIPE - ITALIAN GRANDMA' GINA
From everybodylovesitalian.com
VIETNAMESE COFFEE TIRAMISU | HOUSE & GARDEN
From houseandgarden.co.uk
TORTA PARADISO - MARISA'S ITALIAN KITCHEN
From marisasitaliankitchen.com
3-INGREDIENT TORTA DI NOCI (WALNUT CAKE) RECIPE - SIMPLY RECIPES
From simplyrecipes.com
3 INGREDIENT SPONGE CAKE RECIPE - ITALIAN SPONGE CAKE - YOUTUBE
From youtube.com
ITALIAN SPONGE CAKE - THIS ITALIAN KITCHEN
From thisitaliankitchen.com
PAN DI SPAGNA (ITALIAN SPONGE CAKE) - INSIDE THE RUSTIC …
From insidetherustickitchen.com
ITALIAN SPONGE CAKE RECIPE: PAN DI SPAGNA - SHE LOVES …
From shelovesbiscotti.com
PAN DI SPAGNA (ITALIAN SPONGE CAKE) - MARCELLINA IN …
From marcellinaincucina.com
PAN DI SPAGNA (TRADITIONAL ITALIAN SPONGE CAKE) - RECIPES FROM ITALY
From recipesfromitaly.com
EASY SPONGE CAKE RECIPE (3 INGREDIENTS) - SWEET
From sweetandsavorybyshinee.com
THE NUTTY ITALIAN CAKE THAT TAKES ONLY 3 INGREDIENTS TO MAKE
From thedailymeal.com
EASY ITALIAN SPONGE CAKE (PAN DI SPAGNA RICETTA)
From savoringitaly.com
SPONGE CAKE WITH ONLY 3 INGREDIENTS: SUPER FLUFFY - MICAELA'S …
From micaelaskitchen.com
SIMPLE ITALIAN SPONGE CAKE - NESTING LANE INDULGE
From nestinglaneindulge.com
3 INGREDIENT SPONGE CAKE - BISKVIT - LET THE BAKING …
From letthebakingbegin.com
THE BEST ITALIAN SPONGE CAKE EASY RECIPE (PAN DI SPAGNA)
From cookingfrog.com
MIGLIACCIO RECIPE (ITALIAN RICOTTA AND SEMOLINA CAKE) - SIMPLY …
From simplyrecipes.com
ITALIAN WALNUT CAKE RECIPE (TORTA DI NOCI)
From thisitaliankitchen.com
MOUNDS CANDY BAR CAKE RECIPE - INSANELY GOOD
3-INGREDIENTS SPONGE CAKE - FULL KITCHEN RECIPES
From fullkitchenrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #healthy #5-ingredients-or-less #desserts #oven #easy #cakes #dietary #low-sodium #low-in-something #equipment
You'll also love