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Best Easy Pan di Spagna Recipe

Name: Best Easy Pan di Spagna Recipe
Total time: 55 min
Yield: 60 g
Ingredients: large eggs 4 pieces; granulated sugar 2 tbsp; all-purpose flour 1 cup; cornstarch 1 tbsp; vanilla extract 1 tsp; lemon zest 0.5 tsp; salt 0.25 tsp

Light Italian sponge cake is the foundation for countless layered desserts and cakes. This essential mediterranean baking base is a family kitchen staple.

Cook 55 min Difficulty NORMAL 150 kcal

#mediterranean #vegetarian

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Ingredients

Main ingredients

large eggs 4 pieces
granulated sugar 2 tbsp
all-purpose flour 1 cup
cornstarch 1 tbsp

Seasonings/Sauce

vanilla extract 1 tsp
lemon zest 0.5 tsp
salt 0.25 tsp

Nutrition summary

Carbohydrates 27 g 72%

Protein 4 g 11%

Fat 2 g 12%

Serving size 60g

Cooking steps

1

Preheat your oven to 350°F (175°C), and line an 8-inch round cake pan with parchment paper for easy unmolding.
2

Using a stand mixer, whip the eggs and granulated sugar together on high speed for 8 minutes, until tripled in volume and pale; this creates essential structure.
3

Gently sift together the flour, cornstarch, and salt, then fold them into the egg mixture in three stages with a flexible spatula, being careful not to deflate the batter.
4

Add vanilla extract and lemon zest, folding just until incorporated to preserve as much air as possible.
5

Pour the batter into the prepared pan, smooth the top, and bake immediately for 25–28 minutes; monitor closely and avoid opening the oven during the first 20 minutes to ensure full rise.
6

Test doneness with a toothpick (should come out clean), then cool the cake upside-down in the pan for at least 10 minutes to prevent collapse and maintain light texture.

Personalized Q&A

Q. What's the key ingredient in this Pan di Spagna recipe?

The core ingredient is the eggs—they provide the structure, leavening, and signature lightness to the sponge cake. Proper whipping of eggs with sugar is what gives Pan di Spagna its airy and tender texture.

Q. What is the most important technique for a perfect sponge texture?

Whipping the eggs and sugar together until they are very light, pale, and tripled in volume is crucial. This incorporates the air that acts as the cake's leavening; gentle folding of the dry ingredients preserves this structure.

Q. How can I prevent my Pan di Spagna from turning dense or deflating?

Be sure to use very delicate folding motions when adding dry ingredients, and avoid overmixing. Also, bake the batter as soon as it's ready and do not open the oven during the first 20 minutes. Cooling the cake upside-down helps set its height and lightness.

Q. How many calories are in one serving, and what is the protein-to-carbohydrate ratio?

Each 60g serving contains about 150 kcal, with 4g protein and 27g carbohydrates per serving. This results in an approximate ratio of 11% protein to 72% carbohydrates by caloric contribution.

Best Easy Pan di Spagna Recipe

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