🍰 Pan Di Spagnia | Italian Sponge Cake with only 3 ingredients

Love What UEAT
Dec 15, 2024
2 min read

Updated: May 3

Desserts & Treats#pandispagnia #italianspongecake #spongecake

Prep time :25 mins

Baking time: 50 mins at 340 degrees

Serving:8-10 people

Pan size: 9x9

Ingredients

6 large eggs at room temperature 318 grams

1 1/4 cups of sugar 250 grams

1 1/2 cups of sifted all purpose flour 165 grams

1st Step

‼️*THIS STEP MUST BE DONE BEFORE YOU PREPARE THE BATTER-*

Grease your 9x9 spring form pan + line it with parchment paper (bottom and sides)

NOTE that the side part needs to be higher as this cake will rise while it bakes

Baking instructions

1: In a large glass bowl, beat the eggs and sugar for approx 10-15 mins on high speed until the mixture is thick and triples in volume and colour is a pale yellow.

Keep in mind that there is no baking powder in this recipe. That is why you need to beat the eggs to reach it's highest volume.

2: With a spatula, very gently fold in the sifted flour in small increments (about 1/4 cup at a time) into the egg mixture. You must fold from the bottom of the mixture in an upwards circular motion as you do not want to deflate the egg mix.

‼️NOTE: DO NOT USE A WHISK! OR A MIXER TO DO THIS STEP- YOU MUST ONLY USE A SPATULA AS THIS PART YOU MUST BE GENTLE.

This full process should take about 4-5 mins-

3: Gently pour the batter into your greased spring form pan lined with parchment paper and place into a pre-heated 340 degree oven for 50 mins.

4: While the cake is baking in the oven you are NEVER to open the oven - not even to take a quick peak as this can deflate your cake.

After the 50 min mark, turn off your oven and place a wooden spoon in the door of the oven for 30 mins, this will help the cake slowly cool down while preventing it from deflating.

5: once your cake is fully cooled, you may use a serrated knife to slice the cake in half and fill it with your choice of whipping cream or berries etc-