Classic Italian Sponge Cake (Pan di Spagna) Recipe

Classic Italian Sponge Cake (Pan di Spagna)

Category: Desserts
Servings/Pieces: 1

Ingredients:

Nutritional Information (per serving):

Instructions:

1. Prepare the Eggs and Sugar Mixture:
   Begin by cracking the 5 eggs into the bowl of a stand mixer or planetary mixer. Add the 150g of sugar and a pinch of fine salt. Using a whisk attachment, mix the ingredients on medium speed until the mixture becomes light, fluffy, and slightly increased in volume. This process should take about 10 minutes. The key here is to incorporate as much air as possible to achieve a light texture for the sponge.

2. Infuse the Vanilla Flavor:
   Slice the vanilla bean pod lengthwise, scrape out the seeds, and add them directly into the egg-sugar mixture. Alternatively, you can add a few drops of vanilla extract, but the natural vanilla seeds will provide a richer and more authentic flavor.

3. Prepare the Dry Ingredients:
   In a separate bowl, sift together the 75g of all-purpose flour and 75g of potato starch (fecola di patate). This sifting step ensures there are no lumps and that the flour blends seamlessly into the egg mixture without disrupting the delicate air bubbles you’ve created.

4. Combine Wet and Dry Ingredients:
   Carefully fold the sifted flour and starch mixture into the egg mixture using a hand whisk or a spatula. Perform gentle folding motions, moving from the bottom of the bowl to the top, to preserve the airiness of the batter. Do not stir aggressively, as this could deflate the batter and result in a dense cake.

5. Prepare the Baking Pan:
   Grease and flour a 24 cm round cake pan. Ensure that the sides and base are fully coated to prevent the cake from sticking. If necessary, you can line the pan with parchment paper for extra assurance. Be gentle with the pan to avoid disturbing the batter.

6. Bake the Cake:
   Preheat your oven to 160°C (320°F) in static mode, ensuring that it reaches the desired temperature before you place your cake inside. Gently pour the cake batter into the prepared pan. Do not tap or shake the pan to level the batter, as this can cause the sponge to collapse. Place the pan in the lower rack of the oven and bake for approximately 50 minutes. Avoid opening the oven door during this time to maintain a steady temperature. The cake should rise and lightly brown on top.

7. Check for Doneness:
   After 50 minutes, perform the toothpick test: insert a toothpick into the center of the cake. If it comes out clean, with no wet batter sticking to it, the sponge cake is ready to come out. If not, bake for an additional 5–10 minutes, checking periodically.

8. Cool the Cake:
   Once your cake is baked to perfection, remove it from the oven and let it cool in the pan for about 10 minutes. This will make it easier to remove without it sticking. After the initial cooling, gently remove the cake from the pan and transfer it to a wire rack to cool completely. This ensures that the sponge retains its delicate texture and doesn’t become soggy.

9. Serve:
   Once the cake has cooled, it is ready to be enjoyed. Pan di Spagna is traditionally served as a light, fluffy dessert on its own or as a base for layered cakes, often paired with whipped cream, fruit, or a dusting of powdered sugar. It can also be used as a foundation for elaborate Italian desserts like tiramisu or layered sponge cakes.

Tips for Perfecting Your Pan di Spagna:

• Room Temperature Eggs: Always use eggs that are at room temperature for better volume when mixing.
• Gentle Folding: The folding technique is essential to preserving the air bubbles in the batter. Never stir aggressively.
• Proper Cooling: Allow the sponge to cool completely to maintain its texture. It should not be cut while still warm, as it can become too soft and sticky.

This traditional Italian sponge cake is a versatile base for numerous dessert creations, and its airy texture makes it the perfect treat for any occasion. Enjoy this recipe from Love With Recipes, where classic flavors meet modern techniques!