ITALIAN SPONGE CAKE
Soft, delicate and fluffy it's perfect sponge base for any cake.But even in its plain version it's absolutely irresistible
Provided by Italian Recipe Book
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 320F.
- Beat eggs with a pinch of salt until foamy. Start adding sugar a few tablespoons at a time. Add next portion once previous sugar has been dissolved.
- Continue beating egg and sugar mix for 10 more minutes (should take around 15 minutes total).Stand mixer will be really handy.
- Mix corn starch with flour.Start sifting in corn starch and flour mix into the beaten eggs. Fold it gently moving your spatula from the bottom to the top. Once first portion of flour mix is incorporated, add in another portion. Continue until you have used all the mix.As a result you should get very light and airy batter.
- Grease and flour the baking pan, remove access flour.Or use a parchment paper liner instead.
- Pour in the sponge cake batter into the pan. Level with a spatula if needed.
- Bake in a preheated to 320F oven for 40-50 minutes.
- Do a toothpick test at 40 minute mark. If toothpick come out dry (not sticky and without any crumbs stuck to it) sponge cake is ready. Otherwise leave for another 5-10 minutes.Of course, look for nice light golden brown color as well.
- Take the pan out of the oven and let the cake cool before taking it out.Dust with powdered sugar and serve or use further in the other recipe.
ITALIAN SPONGE CAKE / PAN DI SPAGNA
This Italian Sponge Cake, also known as Pan di Spagna has only 5 ingredients. The perfect layer cake or serve it as a snack or breakfast treat.
Provided by Rosemary Molloy
Categories Dessert
Time 40m
Number Of Ingredients 5
Steps:
- Pre-heat the oven to 320F (160C) Grease and flour an 8 inch (20 cm) cake pan (springform if you have one).
- In a medium bowl sift together the flour and corn starch. Set aside.
- In a large bowl or stand up mixer add the eggs and sugar and beat for 15 minutes, add the vanilla and beat another 2 minutes.
- Gently fold half the sifted flour into the beaten eggs and combine, then add the remaining flour and gently fold until smooth and completely combined. Pour into the prepared cake pan and bake for 30-35 minutes. Let cool in pan for 10 minutes then move to a wire rack to cool completely. Enjoy!
Nutrition Facts : Calories 113 kcal, Carbohydrate 20 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 74 mg, Sodium 29 mg, Fiber 1 g, Sugar 10 g, ServingSize 1 serving
THREE INGREDIENT ITALIAN SPONGE CAKE
An extremely light and not too sweet Italian cake recipe that has been in our family for over 50 years. Easy as can be to prepare! Wins raves every time.
Provided by Marie
Categories Dessert
Time 55m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- Cut wax paper to fit two 9" round cake pans.
- Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl.
- Add 1/2 c sugar to whites and beat until very stiff.
- Add 1/2 c sugar to yolks and beat until very thick and light yellow in color.
- Fold egg yolk mixture into egg whites.
- Fold flour in using 1//3 c each time until well mixed.
- Do not overmix.
- Pour into prepared pans.
- Bake at 350 degrees for approximately 30 minutes or until inserted toothpick comes out dry.
- Cool for a few minutes, remove from pan and remove waxpaper.
- Cool completely.
- Fill with a custard cream filling (See one I use posted on Recipezaar) and frost all over with whipped topping or whipped cream.
Nutrition Facts : Calories 212.4, Fat 3.7, SaturatedFat 1.2, Cholesterol 139.5, Sodium 53.8, Carbohydrate 38.6, Fiber 0.3, Sugar 25.1, Protein 6.1
PAN DI SPAGNA (ITALIAN SPONGE CAKE )
Pan di Spagna (sponge cake) is used as a base for many Italian desserts and cakes. It is a somewhat dry cake, which is usually sprinkled/brushed with a rum or liqueur flavored syrup before the addition of a cream filling. Three 8 or 9inch round or square cake pans may be used instead of the sizes specified.
Provided by Dee514
Categories Dessert
Time 55m
Yield 1 18inch square layer
Number Of Ingredients 6
Steps:
- Place egg yolks and sugar in a mixing bowl and beat until lemon colored.
- Add vanilla and lemon rind (if using it).
- Beat egg whites until stiff but not dry and then fold into the egg yolk mixture.
- Sift the flour in a separate bowl and slowly incorporate it into the egg mixture with a mixing spoon.
- Butter and flour a 18inch square (or a 9 x 13 x 3, or a 11 x 17 x 2inch half-sheet) cake pan**.
- Pour cake batter into prepared pan and bake at 375°F for 40 minutes, or until toothpick inserted in center comes out clean.
- Remove cake from oven and turn out (of pan) onto a cake rack to cool.
- When completely cool, cake may be sliced horizontally to form 2 or 3 thin layers.
- Cake can be tightly wrapped and frozen (up to 3 weeks) for future use.
- **Please check your oven size, to make sure pan will fit properly.
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