Pan Di Spagna
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 cakesPREP
25 minCOOK
50 minREADY
1 hrsItaly’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
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.
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