Pan di Spagna Recipe

This Italian sponge cake made of just three ingredients - eggs, sugar and flour. Often flavorings like vanilla are added. It's used in layered cakes which are drenched in flavored syrups and filled with pastry cream, ricotta fillings or mascarpone cream.

📝 Ingredients

• 5 large eggs (room temperature)
• 3/4 cups granulated white sugar (150 grams)
• 1 1/4 cups cake flour (150 grams)
• 1 teaspoon vanilla extract
• 1 teaspoon finely grated lemon zest ((or 1/2 teaspoon lemon extract)optional)

👨‍🍳 Instructions

1. 1Preheat oven to 340ºF/170ºC. Butter a 9-inch (22.5 cm) springform cake pan (or an 8-inch (20 cm) cake pan if you prefer a higher cake) and line the base and sides. Sieve the flour and set aside.
2. 2Using an electric mixer and the whisk attachments, beat the eggs with the sugar at maximum speed for about 15 minutes until frothy and and thick. In the last minute or two add the vanilla extract and lemon zest (if using).
3. 3Once the eggs have been whipped, stop the electric mixer. Mix in the sieved flour a little at a time using a large metal spoon or rubber spatula. Take care to slowly incorporate it with gentle movements from the bottom up.
4. 4Pour the mixture into the previously buttered and lined springform pan.
5. 5Bake in a preheated oven for 25 minutes or until cooked through, absolutely avoiding opening the door during the first 20 minutes of cooking. To be sure that the sponge cake is completely cooked, test the toothpick by inserting it in the center of the cake until it touches the bottom of the pan. If it comes out dry, the oven can be switched off. Leave the pan in the oven off (but still hot) and with the door open for about 5 minutes (this will prevent the sponge cake from undergoing a thermal shock and deflating too much as it cools).
6. 6Remove the sponge cake from the pan and allow to cool completely on a wire rack before serving or storing.
7. 7If well wrapped in plastic wrap the sponge cake lasts 3-4 days in the refrigerator, or it can be frozen.
8. 8Though this cake is mostly used in other Italian desserts you can serve it as is keeping in mind it has no added fat so isn't moist like regular cakes. Serve with a dusting of granulated or powdered sugar with whipped cream or mascarpone.