Pan Di Spagna Italian Sponge Cake Recipe

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!

Prep Time 25 mins
Cook Time 55 mins
Calories 2125.2 kcal
Protein 88g
Rating Be the first
Pan Di Spagna Italian Sponge Cake 85

Recipe Actions

Share this recipe:

Recipe Author

Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Pan Di Spagna Italian Sponge Cake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Pan Di Spagna Italian Sponge Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Pan Di Spagna Italian Sponge Cake

  1. Preheat oven to 375°F (190°C). Grease and flour a 18x18 inch baking pan.
  2. 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).
  3. Add 1 teaspoon pure vanilla extract and the zest of 1 lemon to the egg yolk mixture. Mix well.
  4. 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.
  5. 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.
  6. 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.
  7. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  8. Once completely cool, carefully slice the cake horizontally into 2 or 3 layers for layering with fillings and syrups.
  9. 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

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Healthy Desserts Eggs Dairy Fruit Oven European Cakes Italian Eggs Dietary Low Sodium Low In Something Citrus Lemon Equipment Small Appliance Mixer Number Of Servings

Frequently Asked Questions

How long does it take to make Pan Di Spagna Italian Sponge Cake?

Pan Di Spagna Italian Sponge Cake takes about 80 minutes from start to finish — roughly 25 minutes to prepare and 55 minutes to cook.

How many calories are in Pan Di Spagna Italian Sponge Cake?

Pan Di Spagna Italian Sponge Cake has approximately 2125.2 calories per serving, with about 88 g protein, 146 g carbohydrates and 33 g fat.

What ingredients do I need for Pan Di Spagna Italian Sponge Cake?

The key ingredients for Pan Di Spagna Italian Sponge Cake are Egg Yolks, Egg Whites, Sugar, Pastry Flour, Vanilla, Fresh Lemon Rind. See the full list with measurements above.

Reviews

No reviews yet — be the first to share your thoughts on this recipe!

Write a Review