Best 3 Italian Sponge Cake Recipes

PAN DI SPAGNA (ITALIAN SPONGE CAKE )

Steps:

• Place egg yolks and sugar in a mixing bowl and beat until lemon colored.
• Add vanilla and lemon rind (if using it).
• Beat egg whites until stiff but not dry and then fold into the egg yolk mixture.
• Sift the flour in a separate bowl and slowly incorporate it into the egg mixture with a mixing spoon.
• Butter and flour a 18inch square (or a 9 x 13 x 3, or a 11 x 17 x 2inch half-sheet) cake pan**.
• Pour cake batter into prepared pan and bake at 375°F for 40 minutes, or until toothpick inserted in center comes out clean.
• Remove cake from oven and turn out (of pan) onto a cake rack to cool.
• When completely cool, cake may be sliced horizontally to form 2 or 3 thin layers.
• Cake can be tightly wrapped and frozen (up to 3 weeks) for future use.
• **Please check your oven size, to make sure pan will fit properly.

ITALIAN SPONGE CAKE (PAN DI SPAGNA)

Steps:

• Preheat the oven to 350°F (180°C). Lightly butter and flour one or two 9- or 10-inch (23- to 25-centimeter) springform cake pans.
• Combine the whole eggs and sugar in a stand mixer and beat on high speed for 15 minutes, until the mixture quadruples in volume.
• Add the egg yolks and beat on high speed for 5 minutes. The mixture should be thick enough to write with. Sift the flour and potato starch gradually into the egg-sugar mixture, incorporating a little at a time, mixing each inclusion of flour delicately with a spatula, scooping from the bottom up, so you do not deflate the eggs. Mix in the vanilla and lemon zest until just blended, then divide the batter between the prepared pans.
• Bake for about 30 minutes, until light golden and a toothpick inserted in the center of the cake comes out clean. Do not overbake. It will dry and set as it cools.
• Turn out onto a wire rack and let cool to room temperature.

ITALIAN BASIC GENOISE (SPONGE CAKE)

Steps:

• Preheat oven to 350 degrees.
• Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment until the mixture doubles in volume-about 15 minutes on high speed. Just before stopping the mixer, add the vanilla and mix inches.
• Preheat oven to 350 degrees F.
• Sift together the cake flour, cornstarch and salt. Fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended.
• Coat two 10-inch round cake pans with shortening. Pour the batter into the pans and put them immediately into preheated 350 degree oven.
• Bake until tops are springy to the touch, about 45 to 50 minutes.
• Remove the cakes from the pans and cool on a wire rack.
• When cool, use a long serrated knife to slice off the tops of the cakes.
• For tiramisu or other layer cakes, divide each cake into three uniform layers with a serrated knives.