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Home » Pan di Spagna Recipe

Pan di Spagna Recipe

Image of a chef holding a hot bowl

Pan di Spagna Recipe

A classic sponge cake that despite its "spagna" name is actually Italian. The only leavener it uses is the good old-fashioned "get as much air into it as you can" method.
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Prep Time 35 mins
Cook Time 20 mins
Total Time 55 mins
Cooking Temperature 175 C / 350 F / Gas Mark 4
Course Desserts and Sweets

Ingredients
  

  • 5 Eggs large
  • 1 ½ cup Sugar
  • 1 ½ cup Flour
  • 1 teaspoon Vanilla
  • ½ teaspoon Lemon Zest

Instructions
 

  • Let eggs come to room temperature before starting.
  • Butter and flour a 9" (23 cm) cake pan. Set aside.
  • Start heating your oven to 175 C / 350 F / Gas Mark 4.
  • Sift the flour into a bowl; set aside (if ever there's a recipe in which not to be cynical about sifting flour, this is the one. Just do it.)
  • Separate the eggs, yolks in one bowl; whites in another.
  • Add the sugar to the egg yolks, and whip with a hand mixer until thick. Stir in the lemon zest and vanilla.
  • Rinse the beaters off well, then use the hand mixer to whip the egg whites to a stiff peak.
  • Then, using a spatula or spoon, fold the beaten egg white into the yolk mixture.
  • Now add the flour a bit at a time to the egg mixture, and fold it carefully in.
  • Pour the mixture into the prepared cake pan, place in oven, and bake for about 20 minutes. When done, a toothpick will come out clean, and the top will be golden.
  • Turn upside down (sic) on a wire cake rack to cool.
  • When cool, ice and serve, or serve plain, or use as an ingredient in another recipe.
Tried this recipe?Let us know how it was!
This page first published: Jun 26, 2006 · Updated: Jan 19, 2021.

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Tagged With: Lemons, Pan di Spagna, Sponge Cakes

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