Pan di Spagna, 'Spanish Bread'
This is the recipe you are looking for when making a traditional sponge cake; light, moist and sweet.
Making an Italian sponge cake is not always successful, but if you master this recipe you can use so many different varieties of filling for this amazing base.
This recipe never fails me, always perfect.
It’s a great base for a light cake, you can create different layers, for instance with whipped cream and some fruits, jam or jelly.
It's perfect for making birthday cakes or even as a base for tiramisu.
24cm (10inch) round cake tin
.
Method
Preheat the oven to 170°c
Line the base of a loose-bottomed baking tin with a square sheet of baking parchment.
Place the tin ring on top and close the tin, cut any excess baking parchment from the outside.
Do not butter or grease the sides of the tin.
Use a stand or hand mixer to beat the egg yolks together with half of the sugar until the mixture is thick and lemon coloured. It will take about 15 minutes. In a separate bowl beat the remaining eggs whites with a pinch of salt, then add the remaining sugar, two tablespoons at a time until soft, glossy peaks form. Add the whites mixture to the yolk mixture, beat it together gently for a few minutes. Sift the flour on top of the egg mixture, a little at a time and fold it gently with a wooden spoon.
If you pour too much flour at once it will sink to the bottom of the bowl.
Bake for 35-40 minutes or until a toothpick inserted into the centre comes out clean.
Do not open the oven for the first 20 minutes otherwise it will deflate.
You should cut the Italian sponge cake when is cooled off.
The cake can prepared the day before.
Ingredients
- 6 egg
- 1 cup of caster sugar
- 1 cup of plain flour
- 1 teaspoon of baking powder