Pan Di Spagna – Italian Sponge Cake with Only 3 Ingredients

by KeyRevenue9

2 Comments

  1. KeyRevenue9

    ​

    **Ingredients**

    * ½ Cup + 2 TBSP of granulated or castor sugar (120 grams)
    * 4 eggs, large
    * pinch of salt
    * 1 tsp of lemon zest or vanilla extract (optional)
    * 1 cup + 1 TBSP of sifted cake flour (use all-purpose flour if you don’t have cake flour)

    **Instructions**

    Set the oven’s temperature to 335 °F (170 °C).
    Use baking spray or butter and flour a pan that is 8 inches (20 cm) in diameter.
    Beat the eggs, salt, sugar, and lemon zest in a stand mixer bowl with a whisk attachment until extremely frothy and light yellow, approximately 10 to 15 minutes on medium or high speed.
    Let some batter fall into the bowl to see whether it has been sufficiently beaten. It is prepared if it continues to be “standing” on top.
    Sift small amounts at a time of flour over the egg mixture and gently fold it in with a wooden spoon or spatula to combine. Avoid overmixing to prevent deflating the batter.
    In the prepared pan, pour the batter. Keep it as is, don’t smooth the top or smash the pan on the counter!
    Bake for forty minutes or until a toothpick inserted in the center of the cake comes out clean. (Keep in mind: wait the first 30 minutes before opening the oven.)
    After turning off the oven, leave the cake inside for 5 to 10 minutes to allow it to cool down gradually. To keep the door slightly ajar, use a wooden spoon.
    The sponge cake should be taken out of the oven and allowed to cool for another 10 minutes; then, the edges should be loosened with a knife so that it can be turned upside down on a wire rack to cool entirely.

    ​

    Link to [original recipe with topping and flavoring variations](https://cookingfrog.com/italian-sponge-cake/)

Write A Comment