Pan di Spagna is a light, fluffy sponge cake used as a base for many Italian desserts, such as Sicilian cassata or tiramisu.
Recipe · Sweet pastries
Pan di Spagna (Italian sponge cake)
- 5 ingredients
- 8 steps
Ingredients
- 6 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- A pinch of salt
Step-by-step preparation
- Preheat the oven to 180 °C and line a cake pan with parchment paper.
- Separate the egg whites from the yolks and beat the whites with a pinch of salt until stiff.
- Gradually add the sugar to the whites, beating on high speed until the mixture is glossy and thick.
- Add the egg yolks and vanilla extract to the meringue and mix well.
- Sift the flour over the egg mixture in three additions, folding gently with a spatula after each one until incorporated.
- Pour the batter into the cake pan and smooth the top with a spatula.
- Bake for 25–30 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool for a few minutes before turning it out and letting it cool completely on a wire rack.
Enjoy a light, fluffy pan di Spagna. Add a little lemon or orange zest for extra flavor, or try almond or coffee extract for a different twist – a classic of Italian baking for any special occasion.