The Pan di Spagna (literally meaning ‘spanish bread’) is a base ingredient in many famous desserts in Italy and throughout the world. Just like like a sponge, this traditional sponge cake has a soft spongy texture that is great for soaking up flavored syrups and liquors without falling apart.
15" x 12" (40 cm x 30 cm) Baking Pan or Cookie Sheet or
8" - 9" cake pan (about 20 cm)
Ingredients
SPONGE CAKE
6wholeeggs
1cupgranulated sugar
3tbsphot water
¾cupcake flouror all-purpose with low gluten
¾cupcornstarch
1lemon zestfrom one
Instructions
MAKE THE SPONGE CAKE
Sift together the cornstarch and flour and set aside.
Add whole eggs, granulated sugar and lemon zest to a stand mixer bowl fitted with the whisk attachment.
Begin whipping the eggs at medium speed. Add 3 tbsp of hot water and continue whisking for no less than 15 minutes.
Whisk until you can ‘write’ with the egg mixture. In other words, when you drop egg on top of the rest of the whipped egg, they should sit on top distinctly and not sink into the rest of the eggs.
Fold all of the sifted flours into the whipped eggs, 1 tablespoon at a time.
Cover the bottom (but not the sides) of the pan with parchment paper.
Spread the cake batter evenly into a large baking pan or jelly roll pan.
BAKE THE CAKE
Bake the cake at 350° F (180° C) for 15 minutes. Shut off oven, crack the oven door, and let cake cool inside of the oven slowly for 5-10 minutes.
When cake is cooled, loosen edges and remove from the pan. Chill before cutting into layers.
Video
Notes
Egg Whipping TipsFor the cake, use cold eggs here. Generally, eggs whip better warm. However rather than just using eggs that have been left ‘out’ at room temperature, we prefer to use cold eggs from the fridge and add hot water to achieve the right temperature. We’ve found this to be the more foolproof method for making Italian sponge cakes.Or... Bake in a Round Pan!Yes, you can bake in round cake pans instead of a jelly roll pans! Use a8" - 9" pan (20-22 cm) pan for each sponge cake you make. Since the cake will be taller, baking instructions differ. Bake the cakes in a pre-heated static oven at 350° F (180° C) for 20 minutesThen, lower the temperature 10° to 340° F ( 170° C ) and cook for the last 20 minutes.Turn the oven off and let the cakes cool slowly in the oven for 5-10 minutes before removing them. This will help reduce deflation.You will then need to cut the cake into 2-3 slices (horizontally) to make this recipe. Always cut cakes when they are completely cold for a clean cut.