Italian Sponge Cake (Pan di Spagna) - Recipe
Italian Sponge Cake (Pan di Spagna) is a basic recipe for an airy and easy to make sponge cake. Similar to the French Genoise, Pan di Spagna is used in many desserts such as Zuppa Inglese and Sicilian Cassata
- Level: Hard
- Preparation time: 30 minutes
- Total time: 60 minutes
- Yield: 8 servings
Ahead of time, take out from the fridge the six eggs.
Whip the whole eggs mixed with the sugar and a pinch of salt with an egg beater for about 20 minutes until stiff peaks. The volume of the preparation should rise about 4 times the starting ingredients. The color of the whipped eggs should be pale yellow.
Add the vanilla extract. Slowly add the sifted flour mixing constantly and in the same direction.
Transfer the dough in a greased and floured baking pan
Bake for 25 minutes at 400F until ready. A well cooked sponge cake usually detach from the walls of the baking pan.
Keep in mind that for best results for your sponge cake, eggs have to be at room temperature.
Based on the desired taste, you may substitute the vanillin with grated lemon zest.
You can fill or top the cooked sponge cake with your favorite custard or jam. To cut lengthwise the cake use a thread or a knife. A dental floss can turn useful as well.
To make it easier to prepare, instead of beating the whole eggs together you can first beat at stiff peaks the whites and to follow add the yolks.