Pan Di Spagna (Italian Sponge Cake)-Italy #122

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Pan Di Spagna (Italian Sponge Cake)-Italy #122

This is a traditional Italian sponge cake with only 3 ingredients: eggs, flour and sugar. (Not really true, actually 5.)

Ingredients:

  • 1/2 c. plus 1-1/2 T. sugar
  • 4 eggs at room temperature
  • a pinch of salt
  • 1 T. grated lemon zest, or vanilla extract
  • 1 c. plus 1 T. cake flour, sifted
  1. Preheat oven 350F. Butter and flour an 8" cake pan.
  2. Using a stand mixer, add eggs, sugar, salt, and lemon zest. Beat until fluffy and pale yellow- 15-20 mins. on medium-high. Test by letting a small amount of batter fall into the bowl.  If it remains on top, it means it's ready.
  3. Sift the flour on top of the egg mixture, a little at a time, and fold in gently with a wooden spoon.
  4. Pour the batter into the prepared pan.  Don't smooth the top, leave it as is.
  5. Bake 40 mins. or until a toothpick inserted into the center comes out clean. Don't open the oven door for at least 30 mins.
  6. Turn off the oven but leave the cake inside. Keep the door slightly open using a wooden spoon for 5-10 mins., so it can cool down slowly.
  7. Remove the sponge cake from the oven, let it cool for 10 more minutes, then loosen around the edges with a knife, and flip it on a wire rack upside down.  Cool completely.
  8. Enjoy!
Results:Very easy to make. It had good height and very dense. However, it was dry. I tried serving it with ice cream and then fruit, which
helped.
Bottom Line: Moving on.
Please share this blog with family and friends.  Grazie.

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