Whole Wheat Sponge Cake (Pan di Spagna Integrale) Recipe
Category: Desserts
Servings: 10
Prep Time: 15 minutes
Cooking Time: 45 minutes
Total Time: 1 hour
Difficulty: Easy
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 275g |
| Brown Sugar | 150g |
| Whole Wheat Flour | 150g |
| Honey | 10g |
| Lemon Zest | ½ lemon |
| Salt | 1 pinch |
Instructions:
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Prepare the Batter:
Start by placing the eggs into the bowl of a stand mixer fitted with a whisk attachment. Add the brown sugar and a pinch of salt to the eggs. Add the lemon zest, making sure to grate only the yellow part of the lemon peel to avoid any bitterness.
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Whisking:
Begin whisking the egg and sugar mixture at medium-high speed, continuing until the mixture becomes light and fluffy, approximately 8-10 minutes. The mixture should nearly triple in volume. -
Incorporate the Flour:
Once the egg mixture is fluffy, gently sift the whole wheat flour over the mixture to prevent lumps. Using a spatula, gently fold the flour into the mixture in a circular motion, starting from the bottom and working your way up. Be careful not to deflate the batter. -
Prepare the Baking Pan:
Line a 22.5 cm (9-inch) round cake pan with parchment paper to prevent sticking. Transfer the batter into the prepared pan, ensuring it is spread evenly. -
Baking:
Preheat your oven to 175°C (350°F) and place the cake in the center of the oven. Bake for about 45 minutes. To check if the cake is done, perform the toothpick test: insert a toothpick into the center of the cake, and if it comes out clean, the cake is ready. -
Cooling:
Once baked, remove the cake from the oven and immediately invert it onto a wire rack to cool. Allow it to cool completely before removing the parchment paper. -
Serve:
Once the cake has cooled, you can slice and serve it as a delightful light dessert or as a base for layered cakes, topped with fresh fruits or whipped cream.
Tips:
- Be sure to sift the flour to avoid lumps and ensure an even texture in the batter.
- For a richer flavor, you can replace the brown sugar with an equal amount of coconut sugar or maple syrup for a more natural sweetness.
- This cake is perfect as is or can be paired with a light fruit compote or a drizzle of honey.
Enjoy this healthy, whole wheat variation of the classic Pan di Spagna, a light and fluffy treat that’s perfect for any occasion!
