Three Ingredient Italian Sponge Cake Recipes

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ITALIAN SPONGE CAKE (PAN DI SPAGNA)



Italian Sponge Cake (Pan di Spagna) image

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

4 eggs
1/2 cup + 1/2 tablespoon (120) g granulated sugar
2/3 cup + 4 1/2 tablespoons (120 g) all-purpose flour

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



Italian Sponge Cake / Pan di Spagna image

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

¾ cup all purpose flour ((100 grams))
3 ¾ tablespoons corn starch ((30 grams))
4 large eggs (room temperature)
½ cup granulated sugar ((100 grams))
½ teaspoon vanilla

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)



Italian Sponge Cake (Pan di Spagna) image

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

½ cup + 1½ tablespoon (120 g) granulated sugar
4 extra-large eggs (at room temperature)
a pinch of salt
1 teaspoon grated lemon zest or vanilla extract (optional)
1 cup + 1 tablespoon (120 g) cake flour, sifted (*you can use all-purpose flour: 120 grams=1 cup)

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



Three Ingredient Italian Sponge Cake image

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

6 eggs, separated
1 cup sugar
1 cup cake flour

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

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