Pasta Biscotto Recipe
Pasta Biscotto is a light, airy Italian sponge cake that is often used as a base for rolled desserts such as Swiss rolls or layered pastries. This versatile cake can be filled with a variety of fillings, from creams and jams to fruit purees and chocolate. The key to a perfect Pasta Biscotto is achieving a soft, spongy texture that is both tender and elastic. Follow this recipe for a delicious, fluffy cake that will make any dessert extra special.
Ingredients for Pasta Biscotto
| Ingredient | Quantity |
|---|---|
| Eggs | 5 |
| Honey | 10g |
| Flour (all-purpose) | 100g |
| Sugar | 140g |
| Vanilla Extract | 1 tsp |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 4g |
| Carbohydrates | 34g |
| Sugars | 18g |
| Fat | 1g |
| Fiber | 0g |
| Sodium | 50mg |
(Note: Nutritional values are approximate and based on standard ingredient measurements.)
Step-by-Step Instructions for Pasta Biscotto
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Prepare the Eggs: Begin by separating the egg yolks from the egg whites. You’ll need approximately 100g of egg yolks and 150g of egg whites. This balance ensures the perfect texture for the cake. Place the yolks and whites in separate bowls.
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Whisk the Egg Yolks: In a large mixing bowl, whisk the egg yolks with 90g of sugar and 10g of honey. Use an electric mixer or a whisk to beat the mixture until it becomes light, fluffy, and pale in color. This should take about 8-10 minutes. The sugar and honey help provide sweetness and moisture, contributing to the cake’s soft texture.
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Whip the Egg Whites: In another bowl, beat the egg whites with the remaining 50g of sugar. Be careful not to overwhip the whites; they should form soft peaks, not stiff peaks. Overwhipping can result in a dry cake. The egg whites should be airy, which will help give the Pasta Biscotto its lightness.
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Combine the Mixtures: Gently fold the whipped egg whites into the egg yolk mixture. Use a spatula to combine them carefully, making sure you don’t deflate the air in the egg whites. The goal is to keep as much air as possible in the mixture, which is what makes the cake light and fluffy.
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Sift in the Flour: Once the egg mixture is well combined, sift the flour over the top. Sifting the flour ensures that no lumps form and that the flour incorporates smoothly into the batter. Gently fold the flour into the batter, being careful not to overmix.
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Prepare the Baking Sheet: Line a baking sheet (approximately 45×37 cm) with parchment paper. Pour the cake batter onto the parchment paper, spreading it out evenly with a spatula. Aim for an even layer with a thickness of about 1 cm. This will ensure that the cake bakes evenly and rises to the perfect height.
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Bake the Cake: Preheat your oven to 220°C (425°F) in static mode. Place the prepared baking sheet in the center of the oven. Bake for 6-7 minutes, or until the surface of the cake is just golden brown. Do not open the oven door during baking, as this can cause the cake to deflate.
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Cool the Cake: Once the cake has baked, remove it from the oven and immediately transfer it, with the parchment paper still attached, to a flat surface. Sprinkle the top of the cake with a small amount of granulated sugar to prevent it from sticking. Then, cover the cake tightly with plastic wrap, folding the sides under to seal it. This step helps retain moisture in the cake, ensuring it remains soft and elastic as it cools.
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Let the Cake Rest: Allow the Pasta Biscotto to cool completely at room temperature. The plastic wrap will trap the moisture, making the cake more pliable and less likely to crack when rolled.
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Fill and Roll the Cake: Once the cake has cooled and is no longer warm to the touch, carefully remove the plastic wrap. You can now fill the cake with your desired filling. This could be whipped cream, chocolate mousse, fruit jam, or any other filling of your choice. Spread the filling evenly over the surface of the cake, leaving a small border around the edges. Carefully roll the cake up from one end to the other, using the parchment paper to help guide the rolling process.
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Serve and Enjoy: Once rolled, slice the Pasta Biscotto into portions and serve. It makes a beautiful addition to any dessert table or a delightful treat for a special occasion.
Tips for the Perfect Pasta Biscotto
- Don’t Overmix: Be gentle when folding the egg whites and flour into the egg yolk mixture. Overmixing can cause the cake to become dense and lose its light texture.
- Room Temperature Ingredients: For the best results, make sure your eggs are at room temperature. This allows them to whip up more easily and helps create a light, airy cake.
- Use Fresh Eggs: Fresh eggs provide better structure and rise for this sponge cake, resulting in a more fluffy texture.
- Flavor Variations: While this recipe calls for vanilla extract, feel free to experiment with other flavorings such as almond extract or citrus zest for a unique twist.
- Storage: Pasta Biscotto can be stored in an airtight container for up to 2-3 days. It can also be frozen before filling. Simply wrap it tightly in plastic wrap and store in the freezer for up to 1 month. Thaw at room temperature before filling.
Why Pasta Biscotto is a Perfect Choice for Your Desserts
Pasta Biscotto is not only versatile and delicious but also relatively simple to make. Its delicate texture makes it an ideal base for creating elegant rolled cakes, layered desserts, or even individual servings. Whether you’re preparing a traditional Swiss roll or creating a more modern twist, Pasta Biscotto will impress with its lightness and ability to absorb moisture from various fillings.
This cake is a wonderful option for celebrations such as birthdays, holidays, or family gatherings. Its simple ingredients allow for a wide range of flavor combinations, from classic whipped cream and jam to more indulgent chocolate ganaches or fruit curds.
So next time you want to wow your guests with a homemade dessert, try this Pasta Biscotto recipe. With its tender, moist texture and endless filling possibilities, it’s sure to become a favorite in your kitchen.
Enjoy making your Pasta Biscotto, and remember to get creative with the fillings!
