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Sponge Cake (Pan Di Spagna)
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Rating: 5/5 (4 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Hard
Cuisine: Spanish
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 177
% Daily Value**
Total Fat 3g
5%
Saturated Fat 1g
2%
Unsaturated Fat 0g
Cholesterol 133mg
44%
Sodium 45mg
2%
Total Carbohydrate 32g
11%
Dietary Fiber 0g
2%
Sugars 19g
Protein 5g
Vitamin A  3%Vitamin C  0%
Calcium  2%Iron  6%
Potassium  1%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Sponge Cake (Pan Di Spagna)

Recipe Tags: Cake Recipes

Date Added: January 02, 2018

Ingredients:

3/4 Cup Sugar
1/2 Cup Cornstarch
1/2 Cup All-Purpose Flour
4 Eggs separated
1 Teaspoon Extract Of Vanilla
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Directions:

1. Butter and line with parchment paper a 9-or 10-inch round cake pan that is 2 inches deep.

2. In a medium mixing bowl, whisk the yolks with the vanilla.

3. Whisk in half the sugar and continue to beat until very light and frothy, about 5 minutes, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the whip.

4. Combine the flour and cornstarch and sift once to aerate.

5. In a clean, dry bowl, beat the egg whites with the salt until they hold a very soft peak, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the whip.

6. Beating faster, add the remaining sugar in a very slow stream, beating until the egg whites hold a firm peak.

7. Fold the yolk mixture into the whites with a rubber spatula.

8. Sift the flour and cornstarch over the eggs in 3 additions, folding them in gradually. Do not overmix the batter.

9. Pour the batter into the prepared pan and smooth the top.

10. Bake at 350 degrees for 30 to 40 minutes, until it is well risen and feels firm when pressed gently with the palm of your hand.

11. Immediately loosen the layer from the side of the pan with a small knife or spatula. Invert the layer onto a rack and leave the paper stuck to it.

12. Turn the layer right side up and cool it on a rack.

13. Unless you are going to use the layer within a few hours, double-wrap tightly in plastic and keep in the refrigerator up to 5 days, or freeze.

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Dietary Notes:
This recipe is very low-sodium with 45mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Gluten, Corn, Natural Sweeteners allergies.
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