Pan di Spagna sponge cake
Published on 14 November 2013
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
75 g Italian '00' flour
75 g potato starch
150 g sugar
5 whole eggs
1 pinch of salt
Vanilla pod or lemon zest
A stand mixer is preferable; otherwise, use an electric hand whisk. Whisk the whole eggs with the sugar, a pinch of salt and the vanilla for at least 15 minutes.
The mixture must become thick, pale and fluffy. As there is no baking powder, the success of the cake depends entirely on this.
Sift the flour and potato starch together and fold them into the mixture a little at a time, gently lifting from the bottom.
Butter and flour a 28 cm cake tin; I line mine with baking parchment.
Pour in the mixture and lightly tap the tin on the work surface to remove air bubbles.
Preheat the oven and bake at 180°C for about 30 minutes.
The time is always approximate and depends on your oven.
When a skewer or the tip of a knife comes out clean, the cake is ready.
If using a conventional oven, I recommend placing a small bowl of water on the bottom of the oven. After 15/20 minutes, open the door just a tiny amount to release some steam — I insert the tip of a wooden spoon — and continue baking. This helps prevent the Pan di Spagna from collapsing at the end of baking. Please open the oven only very slightly.
PASTRY CREAM
4 egg yolks
40 g flour
150 g sugar
Half a litre of milk
Lemon peel
Heat the milk with the lemon peel.
In a bowl, whisk the yolks with the sugar, then add the flour.
Pour over the boiling milk, stir and return to the saucepan. Remove the lemon peel and bring to the boil.
Simmer for a couple of minutes until the cream thickens.
Remove from the heat, pour into a bowl and cover with cling film touching the surface.
Now everything is ready. You can fill the cake simply by cutting it in half. Moisten it with a liqueur such as limoncello diluted with a syrup of water and sugar, or with fruit juice for children; I prefer pineapple juice.
You can decorate the Pan di Spagna with fresh fruit and whipped cream.
I recommend spreading a little pastry cream over the cake to act as a glue.
Here are some photographs of filled cakes I have made.
75 g potato starch
150 g sugar
5 whole eggs
1 pinch of salt
Vanilla pod or lemon zest
A stand mixer is preferable; otherwise, use an electric hand whisk. Whisk the whole eggs with the sugar, a pinch of salt and the vanilla for at least 15 minutes.
The mixture must become thick, pale and fluffy. As there is no baking powder, the success of the cake depends entirely on this.
Sift the flour and potato starch together and fold them into the mixture a little at a time, gently lifting from the bottom.
Butter and flour a 28 cm cake tin; I line mine with baking parchment.
Pour in the mixture and lightly tap the tin on the work surface to remove air bubbles.
Preheat the oven and bake at 180°C for about 30 minutes.
The time is always approximate and depends on your oven.
When a skewer or the tip of a knife comes out clean, the cake is ready.
If using a conventional oven, I recommend placing a small bowl of water on the bottom of the oven. After 15/20 minutes, open the door just a tiny amount to release some steam — I insert the tip of a wooden spoon — and continue baking. This helps prevent the Pan di Spagna from collapsing at the end of baking. Please open the oven only very slightly.
PASTRY CREAM
4 egg yolks
40 g flour
150 g sugar
Half a litre of milk
Lemon peel
Heat the milk with the lemon peel.
In a bowl, whisk the yolks with the sugar, then add the flour.
Pour over the boiling milk, stir and return to the saucepan. Remove the lemon peel and bring to the boil.
Simmer for a couple of minutes until the cream thickens.
Remove from the heat, pour into a bowl and cover with cling film touching the surface.
Now everything is ready. You can fill the cake simply by cutting it in half. Moisten it with a liqueur such as limoncello diluted with a syrup of water and sugar, or with fruit juice for children; I prefer pineapple juice.
You can decorate the Pan di Spagna with fresh fruit and whipped cream.
I recommend spreading a little pastry cream over the cake to act as a glue.
Here are some photographs of filled cakes I have made.
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