Pan di Spagna, or Italian sponge cake, is a culinary masterpiece renowned for its delicate texture and subtle sweetness. Unlike denser cakes, its airy lightness is achieved through a precise technique emphasizing whipped eggs and a gentle hand. This classic dessert, a staple in Italian baking, offers a blank canvas for countless creative variations – from simple dusting of powdered sugar to elaborate layer cakes filled with creams and fruits. Its versatility makes it perfect for both casual gatherings and elegant celebrations. The simple elegance belies a surprising depth of flavor, a testament to the quality of fresh ingredients and the careful process.
This recipe will guide you through creating the perfect Pan di Spagna, ensuring a consistently light and fluffy result every time. From preparing the ingredients to achieving the ideal baking time and temperature, each step is detailed to guarantee success, even for beginner bakers. Let’s embark on this delicious journey and discover the secrets to making this iconic Italian cake.
Tools Needed
- Oven
- Mixing bowls
- Whisk
- Angel food cake pan (or other suitable pan)
- Spatula
Ingredients
- Egg yolks: 7
- Flour: 272 grams (about 2 cups)
- Water: 177 milliliters (about ¾ cups)
- Baking powder: 4 teaspoons (19 grams)
- Sugar: 300 grams (1 ½ cups)
- Vegetable oil: 125 milliliters (½ cup)
- Salt: a pinch
- Egg whites: 7
- Cream of tartar: 1 teaspoon (3.5 grams)
- Butter
- Flour (for dusting)
- Strawberries and cream (optional)
Step-by-Step Instructions
Step 1. Prepare and Mix Wet Ingredients
- Preheat oven to 315°F (155°C). Lightly butter and flour an angel food cake pan, ensuring the center tube is also coated.
- In a bowl, whisk together egg yolks, flour, water, baking powder, sugar, oil, and salt until light, silky, and ribbon-like (about 10-15 minutes).
Step 2. Incorporate Egg Whites and Bake
- In a separate bowl, whisk egg whites with cream of tartar to stiff peaks.
- Gently fold a couple of scoops of egg whites into the yolk mixture to lighten it, then fold in the remaining egg whites until fully incorporated.
- Pour batter into the prepared pan and bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
Step 3. Cool and Serve
- Immediately invert the cake onto a wire rack to cool completely.
- Top with strawberries and cream.
Read more: Castagnaccio Recipe: Authentic Tuscan Gluten-Free Cake
Tips
- Using flour to dust the pan helps the cake rise and prevents sticking.
- An angel food cake pan is ideal for achieving a tall, light cake, but other pans can be used.
- Be patient when whisking the egg yolks and folding in the egg whites for a light and airy texture.
Nutrition
- N/A
FAQs
1. Why is my Pan di Spagna dense and not fluffy?
This is usually due to overmixing the batter. Overmixing develops the gluten in the flour, resulting in a tougher texture. Mix gently until just combined.
2. Can I substitute the ingredients?
While substitutions are possible, it's best to stick to the recipe for optimal results. Using different types of flour or sugar can significantly affect the texture and rise of the cake.
3. How do I know when my Pan di Spagna is done baking?
Insert a toothpick or skewer into the center. If it comes out clean, the cake is baked. It should also spring back lightly when touched.
With its delicate texture and subtle sweetness, your homemade Pan di Spagna is ready to be enjoyed. Whether served plain or as the base for a more elaborate dessert, this classic Italian cake is sure to impress. Buon appetito!