Best 7 Pan Di Spagna Italian Sponge Cake Recipes

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Pan di Spagna, also known as Italian sponge cake, is a staple in Italian dessert repertoire and a sheer delight to savor. This light, airy, and moist cake is not only a national treasure in Italy but also a versatile base for various desserts worldwide. Its delicate crumb, subtle sweetness, and ability to absorb flavors make it a perfect canvas for creams, fruits, and syrups. Whether enjoyed on its own, paired with other confections, or transformed into a festive centerpiece, the pan di Spagna is an elegant and timeless classic that will captivate your taste buds and leave you craving more.

Let's cook with our recipes!

ITALIAN SPONGE CAKE (PAN DI SPAGNA)



Italian Sponge Cake (Pan di Spagna) image

Follow this simple sponge cake recipe and master the art of the classic Italian sponge cake (pan di Spagna). You will love this light, airy and delicious cake that is fat and dairy-free. Enjoy it plain with a cup of tea or coffee or upgrade it to a celebration cake.

Provided by Irina

Categories     Cake

Time 40m

Yield 8

Number Of Ingredients 3

4 eggs
1/2 cup + 1/2 tablespoon (120) g granulated sugar
2/3 cup + 4 1/2 tablespoons (120 g) all-purpose flour

Steps:

  • Preheat the oven to 355 degrees F/180 degrees C. Generously butter and flour an 8-inch/20 cm round cake pan and set aside. Place eggs and granulated sugar in a large bowl and slightly beat with a hand whisk.
  • Continue to whisk and bring the bowl over a bain-marie/water bath to warm the mixture up to 104 degrees F/40 degrees C (warm to the touch). Remove the bowl from the bain-marie/water bath and beat the eggs/sugar mixture with an electric mixer until the volume is doubled for about 12 to 15 minutes. Add sifted flour and mix with a rubber spatula.
  • Pour the dough into the prepared pan and bake in the preheated oven for 20 to 25 minutes. Check the readiness of the biscuit with a toothpick or a cake tester: once it comes out clean out of the sponge, the biscuit is ready.
  • Let it cool for 10 minutes in the oven off (keep the door slightly open using a wooden spoon) to prevent deflating the sponge cake. Next, remove the sponge from the oven, let it cool for the other ten minutes. Then remove it from the pan by flipping it upside down and cool on a cooling rack, also known as a wire rack.

Nutrition Facts : ServingSize 1 slice, Calories 142 calories, Sugar 15.2 g, Sodium 31 mg, Fat 2.3 g, SaturatedFat 0.7 g, Carbohydrate 26.6 g, Fiber 0.4 g, Protein 4.3 g, Cholesterol 82 mg

ITALIAN SPONGE CAKE / PAN DI SPAGNA



Italian Sponge Cake / Pan di Spagna image

This Italian Sponge Cake, also known as Pan di Spagna has only 5 ingredients. The perfect layer cake or serve it as a snack or breakfast treat.

Provided by Rosemary Molloy

Categories     Dessert

Time 40m

Number Of Ingredients 5

¾ cup all purpose flour ((100 grams))
3 ¾ tablespoons corn starch ((30 grams))
4 large eggs (room temperature)
½ cup granulated sugar ((100 grams))
½ teaspoon vanilla

Steps:

  • Pre-heat the oven to 320F (160C) Grease and flour an 8 inch (20 cm) cake pan (springform if you have one).
  • In a medium bowl sift together the flour and corn starch. Set aside.
  • In a large bowl or stand up mixer add the eggs and sugar and beat for 15 minutes, add the vanilla and beat another 2 minutes.
  • Gently fold half the sifted flour into the beaten eggs and combine, then add the remaining flour and gently fold until smooth and completely combined. Pour into the prepared cake pan and bake for 30-35 minutes. Let cool in pan for 10 minutes then move to a wire rack to cool completely. Enjoy!

Nutrition Facts : Calories 113 kcal, Carbohydrate 20 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 74 mg, Sodium 29 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving

PAN DI SPAGNA (ITALIAN SPONGE CAKE )



Pan Di Spagna (Italian Sponge Cake ) image

Pan di Spagna (sponge cake) is used as a base for many Italian desserts and cakes. It is a somewhat dry cake, which is usually sprinkled/brushed with a rum or liqueur flavored syrup before the addition of a cream filling. Three 8 or 9inch round or square cake pans may be used instead of the sizes specified.

Provided by Dee514

Categories     Dessert

Time 55m

Yield 1 18inch square layer

Number Of Ingredients 6

5 egg yolks
5 egg whites
1 1/2 cups sugar
1 1/4 cups pastry flour, sifted
1 teaspoon vanilla
1/2 teaspoon grated fresh lemon rind (optional)

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



Italian Sponge Cake | Pan di Spagna image

Italian Sponge Cake (Pan di Spagna) is a basic preparation of Italian pastry. Thanks to its particular soft and spongy texture it's the ideal base for the preparation of classic layer cakes and an excellent substitute of Ladyfingers in soaked cakes, such as Tiramisu, Zuppa Inglese or Zuccotto. Its preparation is very simple, however for its perfect success it's very important to respect the doses and methods of preparation. The ingredients of the authentic Italian Sponge Cake recipe are just 3: eggs, flour and sugar.

Provided by Recipes from Italy

Categories     dessert recipes

Time 1h10m

Yield 8

Number Of Ingredients 5

5 whole medium eggs
150 g (5,30 oz = 3/4 cup) of granulated sugar
75 g (2,65 oz = 2/3 cup) of "00" flour
75 g (2,65 oz = 1/2 cup) of potato starch
3-4 drops of vanilla essence or the grated rind of 1/2 lemon (optional)

Steps:

  • Preheat the oven to 170°C (338 F). Then sift together the flour and the potato starch in a bowl. Mix them well and set aside.
  • Place the eggs and sugar in a planetary mixer. If you want to flavor the sponge cake, now add 3-4 drops of vanilla essence or the grated rind of 1/2 lemon. This is optional, dependig on the recipe you are going to make with the sponge cake.
  • Whip at moderate speed. If you have an electric mixer graduated from 1 to 10, the correct speed is 6. Beat the eggs with the sugar for 15/20 minutes until the mixture has become light and fluffy and has doubled its volume.
  • When the eggs and sugar are ready, puffy and frothy, turn off the mixer. Take the sifted flours and add them a little at a time to the cream of eggs and sugar. Mix RIGOROUSLY BY HAND and slowly making movements from the bottom up, so as not to disassemble the mixture.
  • As soon as the flours are completely amalgamated to the cream, set aside and carefully cover your springform cake pan with baking paper. Pour the mixture into the cake pan and finally use a spatula to level the surface. DO NOT BEAT THE CAKE PAN on a surface to level it, otherwise it will disassemble.
  • Bake the Pan di Spagna in a preheated oven at 170°(338 F) for about 50 minutes. DO NOT OPEN THE OVEN FOR THE FIRST 40 MINUTES! Then you can check the cooking with a toothpick. Stick with a toothpick the center of the sponge cake: if it comes out dry it means that it's cooked. Once cooked, remove the sponge cake from the oven. Leave it in the cake pan for about 15 minutes before unmolding. Then let the sponge cake cool completely before using it for your recipes.

Nutrition Facts : ServingSize 100 g, Calories 325 cal

ITALIAN SPONGE CAKE (PAN DI SPAGNA)



Italian Sponge Cake (Pan di Spagna) image

Learn how to make a traditional Italian sponge cake from scratch with only 3 ingredients: eggs, flour, and sugar!

Provided by Elena Tomasi

Categories     Dessert

Time 1h

Number Of Ingredients 5

½ cup + 1½ tablespoon (120 g) granulated sugar
4 extra-large eggs (at room temperature)
a pinch of salt
1 teaspoon grated lemon zest or vanilla extract (optional)
1 cup + 1 tablespoon (120 g) cake flour, sifted (*you can use all-purpose flour: 120 grams=1 cup)

Steps:

  • Preheat the oven to 338°F (170°C).
  • Butter and flour (or spray with baking spray) an 8 inches (20 cm) pan.
  • In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs, sugar, salt, and lemon zest until very fluffy and pale yellow (about 10/15 minutes on medium/high speed). To test that it has been beaten enough, let a small amount of batter fall into the bowl. If it remains "sitting" on top, it means that it's ready.
  • Sift the flour on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon or a spatula just until incorporated. Do not over-mix or you will deflate the batter.
  • Pour the batter into the prepared pan. Don't smooth the top or bang the pan on the counter, leave it as it is!
  • Bake for 40 minutes or until a toothpick inserted into the center comes out clean. (Remember: do not open the oven for the first 30 minutes!)
  • Turn off the oven but leave the cake inside (keep the door slightly open using a wooden spoon) for 5/10 minutes so it can cool down slowly.
  • Remove the sponge cake from the oven, let it cool for 10 more minutes, then loosen around the edges with a knife, and flip it on a wire rack upside down (without the pan) to cool completely.

Nutrition Facts : ServingSize 1 slice, Calories 137 kcal, Carbohydrate 27 g, Protein 4.7 g, Fat 2.9 g, SaturatedFat 0.9 g, Cholesterol 122.5 mg, Sodium 40.5 mg, Sugar 15.2 g

SPONGE CAKE (PAN DI SPAGNA)



Sponge Cake (Pan di Spagna) image

Provided by Food Network

Categories     dessert

Yield 1 9- or 10-inch layer cake

Number Of Ingredients 6

4 large eggs, separated
1 teaspoon vanilla extract
3/4 cup sugar
1/2 cup all-purpose flour
1/2 cup cornstarch
Pinch salt

Steps:

  • Butter and line with parchment paper a 9-or 10-inch round cake pan that is 2 inches deep.
  • In a medium mixing bowl, whisk the yolks with the vanilla. Whisk in half the sugar and continue to beat until very light and frothy, about 5 minutes, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the whip.
  • Combine the flour and cornstarch and sift once to aerate.
  • In a clean, dry bowl, beat the egg whites with the salt until they hold a very soft peak, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the whip. Beating faster, add the remaining sugar in a very slow stream, beating until the egg whites hold a firm peak.
  • Fold the yolk mixture into the whites with a rubber spatula. Sift the flour and cornstarch over the eggs in 3 additions, folding them in gradually. Do not overmix the batter.
  • Pour the batter into the prepared pan and smooth the top. Bake at 350 degrees for 30 to 40 minutes, until it is well risen and feels firm when pressed gently with the palm of your hand.
  • Immediately loosen the layer from the side of the pan with a small knife or spatula. Invert the layer onto a rack and leave the paper stuck to it. Turn the layer right side up and cool it on a rack.
  • Unless you are going to use the layer within a few hours, double-wrap tightly in plastic and keep in the refrigerator up to 5 days, or freeze.

ITALIAN SPONGE CAKE (PAN DI SPAGNA)



Italian Sponge Cake (Pan di spagna) image

Provided by Francine Segan

Categories     Cake     Bake

Yield Makes enough for two 9-inch/23-centimeter round thin cake layers, or one 9-inch/23-centimeter round thick cake layer

Number Of Ingredients 8

Butter and flour for the pan
Eggs, 4 large
Sugar, 1 cup (8 ounces/225 grams) plus 2 tablespoons
Egg yolks, 8 large
00 flour, 1 7/8 cups (7 ounces/200 grams)
Potato starch or cornstarch, 1/4 cup (1 ounce/30 grams)
Pure vanilla extract, 2 teaspoons
Grated zest of 1/2 lemon

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.

Tips:

  • Use room temperature ingredients for better emulsification and a smoother batter.
  • Beat the egg yolks and sugar until thick and pale yellow, this will help incorporate air into the batter and create a light and fluffy sponge.
  • Gradually add the flour to the egg yolk mixture, folding it in gently to avoid knocking out the air.
  • Beat the egg whites until stiff peaks form, this will help create a light and airy texture.
  • Fold the egg whites into the egg yolk mixture until just combined, overmixing can result in a tough and dense cake.
  • Bake the cake in a preheated oven to ensure even cooking.
  • Allow the cake to cool completely before serving, this will help prevent it from falling.

Conclusion:

Pan di Spagna is a classic Italian sponge cake that is light, airy, and delicious. It is a versatile cake that can be enjoyed on its own or used as a base for other desserts. With a few simple tips, you can easily make Pan di Spagna at home. This cake is perfect for any occasion, whether it's a birthday party, potluck, or just a special treat.

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