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Pan Di Spagna

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Submitted by jbroadway

Pan di Spagna, the classic Italian sponge cake with eggs whipped to a ribbon, cake flour and cornstarch folded gently to preserve air. The foundation for tiramisu, zuppa inglese, and fruit-layered tortes.

YIELD

2 cakes

PREP

25 min

COOK

50 min

READY

1 hrs

Italy’s foundational sponge cake, Pan di Spagna literally means “bread of Spain," though the Italians perfected it into the light, absorbent layer that soaks up espresso, liqueur, and syrup without collapsing. Every tiramisu worth eating starts with this cake.

The entire structure comes from whipped eggs, no baking powder or soda, no butter. Five whole eggs plus two extra yolks whip with sugar until pale, voluminous, and the batter ribbons off the whisk, which takes longer than you think, usually 7 to 10 minutes on high speed. That air is the only leavening the cake gets.

Folding in the cake flour and cornstarch mixture is where most sponges fail. Use a rubber spatula or wooden spoon, go slow, and quit as soon as you no longer see dry streaks. Over-mixing deflates the eggs and you bake a rubber disk instead of a cloud.

Pro Tips

  • Use room-temperature eggs, they whip to more volume than cold eggs.
  • Sift the flour and cornstarch twice for the lightest incorporation.
  • Don’t open the oven door before 40 minutes, drafts collapse the center.
  • Invert the cakes onto wire racks immediately after baking to prevent sinking.

Variations

  • Brush with espresso and Marsala for classic tiramisu layers.
  • Soak with Grand Marnier or rum syrup for a layer cake with fruit and whipped cream.
  • Split and fill with pastry cream and fresh berries for a summery zuccotto-style dessert.

Ingredients

5 5
LARGE LARGE EGGS
2 2
LARGE EACH EGG YOLK *
6 ½ 187.9
OUNCES ML/G SUGAR
1 5
TEASPOON ML VANILLA EXTRACT
6 ½ 187.9
OUNCES ML/G CAKE FLOUR
¼ 1.3
TEASPOON ML CORNSTARCH

Directions

Preheat oven to 350℉ (180℃).

Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment speed.

Just before stopping the mixer, add the vanilla and mix in.

Sift together the cake flour, cornstarch and salt. fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended.

Coat two 10-inch round cake pans with shortening.

Pour the batter into the pans and put them immediately into a preheated 350℉ (180℃). oven.

Bake until tops are springy to the touch, about 45 to 50 minutes.

Remove the cakes from the pans and cool on a wire rack. When cool, use a long serrated knife to slice off the tops of the cakes.

For tiramisu or other layer cakes, divide each cake into three uniform layers with a serrated knive.

Makes two cakes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 349 17% from fat
 % Daily Value *
Total Fat 6g 10%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 264mg 88%
Sodium 88mg 4%
Total Carbohydrate 21g 21%
Dietary Fiber 0g 2%
Sugars g
Protein 20g
Vitamin A 6% Vitamin C 0%
Calcium 4% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 

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