Pan Di Spagna Italian Sponge Cake Rezept

Indulge in the airy lightness of Pan di Spagna, the quintessential Italian sponge cake! This versatile base for countless desserts boasts a delicate crumb, perfect for soaking up delicious syrups and creamy fillings. Learn to make this surprisingly simple yet elegant cake, from its fluffy texture to its perfectly golden crust. Whether you're a seasoned baker or a beginner, our step-by-step guide ensures a flawless result every time. This recipe easily adapts to different pan sizes – try it in three 8-inch round pans for easier layering!

Vorbereitung 25 Min.

Kochzeit 55 Min.

Kalorien 2125.2 kcal

Eiweiß 88g

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Zutaten für Pan Di Spagna Italian Sponge Cake

8 large egg yolks
8 large egg whites
1 cup (200g) granulated sugar
Pastry Flour
1 teaspoon pure vanilla extract
Fresh Lemon Rind

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Zubereitung von Pan Di Spagna Italian Sponge Cake

Preheat oven to 375°F (190°C). Grease and flour a 18x18 inch baking pan.
In a large bowl, whisk together 1 cup (200g) granulated sugar and 8 large egg yolks until pale and thick (about 5-7 minutes using a stand mixer or 10-15 minutes by hand).
Add 1 teaspoon pure vanilla extract and the zest of 1 lemon to the egg yolk mixture. Mix well.
In a separate, clean bowl, beat 8 large egg whites until stiff, glossy peaks form. Gently fold the egg whites into the yolk mixture in three additions, being careful not to deflate the egg whites.
In a separate bowl, sift together 1 ½ cups (180g) all-purpose flour. Gradually add the flour to the batter, gently folding until just combined.
Pour the batter into the prepared pan and bake for 40-55 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Once completely cool, carefully slice the cake horizontally into 2 or 3 layers for layering with fillings and syrups.
Wrap tightly and freeze for up to 3 months for future use.

Nutrition Information (Approximate per serving)

Sodium

13 g

Sugar

1208g

Fat

37g

Carbs

146g

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Pan Di Spagna Italian Sponge Cake?

Pan Di Spagna Italian Sponge Cake dauert insgesamt etwa 80 Minuten – ungefähr 25 Minuten Vorbereitung und 55 Minuten Kochzeit.

Wie viele Kalorien hat Pan Di Spagna Italian Sponge Cake?

Pan Di Spagna Italian Sponge Cake hat etwa 2125.2 Kalorien pro Portion, mit ungefähr 88 g Eiweiß, 146 g Kohlenhydraten und 33 g Fett.

Welche Zutaten brauche ich für Pan Di Spagna Italian Sponge Cake?

Die wichtigsten Zutaten für Pan Di Spagna Italian Sponge Cake sind Egg Yolks, Egg Whites, Sugar, Pastry Flour, Vanilla, Fresh Lemon Rind. Die vollständige Liste mit Mengenangaben findest du oben.