Cocoa Sponge Cake (Pan di Spagna al Cacao)
Category: Desserts
Servings: 1 Cake (Approx. 2 layers)
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg Whites | 135g |
| Egg Yolks | 120g |
| Sugar | 155g |
| Butter (melted) | 30g |
| Unsweetened Cocoa Powder | 30g |
| All-Purpose Flour | 22g |
| Potato Starch (Fecola di Patate) | 22g |
Instructions
Step 1: Prepare the Egg Whites
- Begin by placing the egg whites into the bowl of a stand mixer fitted with a whisk attachment.
- Whip the egg whites on medium-high speed until stiff, glossy peaks form. This process is crucial for ensuring the light, airy texture of the sponge cake.
Step 2: Sift the Dry Ingredients
- While the egg whites are whipping, sift the all-purpose flour and potato starch together to remove any lumps and to ensure a fine, even mixture. For best results, sift the flour and starch twice. Set this mixture aside.
Step 3: Melt the Butter
- In a small saucepan, melt the butter over low heat. Once melted, remove from the heat and allow it to cool to room temperature.
Step 4: Combine Egg Yolks and Sugar
- Once the egg whites are whipped, gradually add the egg yolks to the stand mixer bowl, pouring them in a slow, steady stream while the mixer continues to run.
- Add the sugar in small increments while the machine is running. The mixture should become smooth and slightly thickened.
- The resulting batter should be glossy, and it will flow slowly from the whisk, creating a soft ribbon effect.
Step 5: Fold in the Dry Ingredients
- Gently fold in the sifted flour and potato starch mixture in parts. Start by adding one portion of the dry ingredients to the egg mixture, folding carefully with a spatula. The goal is to retain as much air as possible, so avoid vigorous mixing.
- After incorporating the dry ingredients, pour in the melted butter and fold again until fully combined.
Step 6: Prepare the Baking Molds
- Preheat your oven to 170°C (340°F).
- Place two 18 cm diameter pastry rings on a baking tray lined with parchment paper. These rings will help form the shape of the cakes.
- Divide the batter evenly between the two rings, using a spoon or spatula to level the top gently.
Step 7: Bake the Cake Layers
- Bake the cakes in the preheated oven for approximately 12-15 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- The cakes should have a light, spongy texture with a golden-brown color on top. If the cakes are not done after 15 minutes, check every few minutes, but avoid opening the oven door too frequently.
Step 8: Cool the Cocoa Sponge Cake
- Once baked, remove the cakes from the oven. Allow them to cool slightly in their rings before carefully removing them from the pastry rings.
- Place the cocoa sponge cakes onto a wire rack to cool completely.
Step 9: Ready to Use
- Once completely cooled, your cocoa sponge cakes are ready to be used for a variety of dessert creations. You can layer them with cream, fruit, or chocolate ganache to create your favorite cake or dessert.
Enjoy your light, airy, and rich cocoa sponge cake, perfect for making decadent layered cakes, trifles, or simply enjoying on its own!
