Sponge Cake Recipe (Pan di Spagna)
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.
Equipment
- Stand Mixer (or electric hand mixer)
- 15" x 12" (40 cm x 30 cm) Baking Pan or Cookie Sheet or
- 8" - 9" cake pan (about 20 cm)
Ingredients
SPONGE CAKE
- 6 whole eggs
- 1 cup granulated sugar
- 3 tbsp hot water
- ¾ cup cake flour or all-purpose with low gluten
- ¾ cup cornstarch
- 1 lemon zest from 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
Nutrition
Sodium: 2mgCalcium: 3mgVitamin C: 1mgVitamin A: 4IUSugar: 20gFiber: 1gPotassium: 12mgCholesterol: 2mgCalories: 149kcalSaturated Fat: 1gFat: 1gProtein: 1gCarbohydrates: 36gIron: 1mg
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