Italian Sponge Cake
If you are looking for a great recipe to make a simple cake this pan di spagna simple recipe is the perfect one to try. Use room temperature ingredients and whisk those eggs and sugar and other few simple ingredients together and then bake! Here is the printable recipe card.
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Servings: 8
Calories: 198kcal
Ingredients
- 3 (3) eggs large
- 3 (3) egg yolks large
- 160 grams (0.8 cups) granulated sugar
- 1 (1) lemon rind zest
- 1 teaspoon (1 teaspoon) vanilla extract
- 1 pinch (1 pinch) salt
- 70 grams (0.56 cups) all-purpose flour or cake flour
- 95 grams (0.59 cups) potato starch
Equipment
- 1 9 in | 22-cm round springform cake pan to bake the Italian sponge cake in
- 1 large mixing bowl to mix the cake batter and beat the eggs
- 1 stand mixer or hand mixer with whisk attachment to mix and beat eggs, sugar and flour
- 1 sieve to sift the flour and potato or corn starch
- 1 rubber spatula or wooden spoon to stir and gently fold the ingredients together
- 1 wire rack to cool the Italian sponge cake pan di spagna
Instructions
- Preheat the oven to 350° F | 180° C.
- In a large bowl, put the whole eggs, egg yolks, sugar, lemon zest, pinch of salt and vanilla extract all together and use a stand mixer or electric hand mixer to whisk together at the highest speed for about 10 minutes. The batter should quadruple in volume and be frothy although fairly dense.
- Sift the flour and the potato starch through a sieve into a bowl and mix together. Now add a third of the sifted flour and starch mixture into the beaten eggs and fold in with a spatula or wooden spoon carefully, without deflating the mixture. Add another third and repeat and then the final third and repeat.
- Coat your 9-in | 22-cm round spring-form baking pan with butter and then with a dash of flour. Gently pour in the cake batter evenly.
- Place in the preheated oven on the middle rack and cook for approximately 35 minutes, without opening the oven door for at least 30 minutes. A light golden crust should form on the top and the inside should be pale yellow with a spongy texture. A toothpick should come out clean when it is ready.
- After removing from the oven, let it cool for 15 minutes in the pan and then cut around the edges with a knife, open the springform cake pan and remove the cake. Place it on a wire rack and let cool completely.
Calories: 198kcal | Carbohydrates: 37g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 39mg | Potassium: 161mg | Fiber: 1g | Sugar: 21g | Vitamin A: 187IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg
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