Use room-temperature eggs: This helps the eggs whip more easily and achieve maximum volume.
Whip eggs and sugar thoroughly: Beat for 8–10 minutes until pale, thick, and ribbon-like. This is what makes the sponge rise without baking powder.
Fold gently: When adding flour, use a spatula and fold slowly. Overmixing can deflate the batter.
Sift dry ingredients: Sifting flour (and optional cornstarch) ensures a light, airy texture.
Optional flavoring: Vanilla extract or lemon zest enhances the sponge without overpowering it.
Avoid tapping the pan: Do not shake or tap the pan before baking; this could remove air from the batter.
Check for doneness carefully: A toothpick should come out clean; the cake should be golden and springy.
Cool properly: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to prevent sogginess.
Soak for layered desserts: Lightly brush with flavored syrup or liqueur before layering with creams, chocolate, or fruit for moist, flavorful cakes.
Rest before slicing: For clean layers, let the sponge rest a few hours or overnight before cutting.
Ingredients
Equipment
Instructions
- Prepare the panFirst, preheat the oven to 350°F (175°C).Then lightly grease the cake pan and line the bottom with parchment paper.
- Whip the eggs and sugarNext, place the eggs and sugar in a large mixing bowl.Beat with a mixer on high speed for 8–10 minutes until the mixture becomes pale, thick, and tripled in volume. The batter should form soft ribbons when lifted.
- Add flavoringThen mix in the vanilla extract or lemon zest and a pinch of salt.
- Fold in the dry ingredientsIn another bowl, combine the sifted flour and cornstarch.Gradually fold the dry ingredients into the egg mixture using a spatula. Work gently so the batter stays light and airy.
- Transfer the batterPour the batter into the prepared cake pan and gently smooth the top.
- BakeBake for 35–40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
- Cool the cakeLet the cake cool in the pan for 10 minutes.Then carefully transfer it to a wire rack and allow it to cool completely.
Notes
Nutrition Estimated Facts
Pan di Spagna, estimated per serving (1/12 of the cake)
| Nutrient | Amount | %DV* |
|---|---|---|
| Calories | 180 kcal | 9% |
| Total Fat | 3 g | 4% |
| Saturated Fat | 1 g | 5% |
| Cholesterol | 70 mg | 23% |
| Sodium | 30 mg | 1% |
| Total Carbohydrates | 35 g | 13% |
| Dietary Fiber | 0.5 g | 2% |
| Added Sugars | 17 g | 34% |
| Protein | 5 g | 10% |
| Vitamin D | 0.5 mcg | 3% |
| Calcium | 20 mg | 2% |
| Iron | 1 mg | 6% |
| Potassium | 60 mg | 2% |