Imagine a cake so light it practically floats off the plate, so delicate it melts in your mouth, and so versatile it can transform into countless delightful desserts. Pan di Spagna, the classic Italian Genoise sponge cake, is the culinary magic wand every home baker needs in their repertoire. This timeless recipe is the foundation of countless Italian pastries, from elegant layer cakes to decadent tiramisu, and today, you'll learn how to master it like a true Italian pastry chef!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 1 cake
Ingredients
- 4 large eggs
- 1 cup sugar
- 1 cup all-purpose flour
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/2 tsp baking powder
Instructions
- Prepare your equipment by preheating the oven to 350°F (175°C). Grease and line a 9-inch round cake pan with parchment paper, ensuring the sides are also lightly buttered.
- Separate egg whites and yolks into two clean, dry mixing bowls. Ensure no yolk contaminates the whites, as this will prevent proper whipping.
- Using an electric mixer, beat egg yolks with sugar until the mixture becomes pale, thick, and forms ribbons when the beater is lifted (about 5-7 minutes). The mixture should significantly increase in volume and look creamy.
- Gently fold in melted butter and vanilla extract into the egg yolk mixture, being careful not to deflate the volume.
- Sift flour and baking powder together in a separate bowl to ensure even distribution and remove any lumps.
- In another clean bowl, whip egg whites until they reach stiff, glossy peaks that hold their shape when the beater is lifted.
- Carefully fold the sifted flour mixture into the egg yolk mixture in three stages, using a spatula with a gentle, cutting motion to maintain airiness.
- Gently fold in the whipped egg whites in two stages, maintaining as much air as possible to ensure a light, fluffy texture.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from oven and let cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Once cooled, the cake can be sliced horizontally, filled with cream, jam, or used as a base for various Italian desserts.
Tips
- Temperature is crucial: Ensure all ingredients are at room temperature for optimal volume and texture.
- Whipping technique matters: When beating egg whites and yolks, use clean, grease-free bowls to achieve maximum volume.
- Folding is an art: Use a gentle, cutting motion when incorporating flour and egg whites to preserve the cake's airiness.
- Don't overmix: Excessive mixing can deflate the batter and result in a dense cake.
- Check for doneness: A golden top and a clean toothpick test are your best indicators of a perfectly baked cake.
- Cooling is key: Allow the cake to cool completely before filling or decorating to prevent structural collapse.
- Storage tip: Wrap the cooled cake in plastic wrap to maintain moisture if not using immediately.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 37g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 118mg
