Pan di Spagna is built from eggs, sugar and flour alone. Its volume depends on a prolonged whisk and careful folding rather than chemical raising agents.
Cook · Recipe
Pan di Spagna
A traditional Italian whole-egg sponge made without added fat or baking powder, light enough for layered celebration cakes.
At a glance
Recipe summary
- Prep
- 20 min
- Cook
- 30 min
- Rest
- 25 min
- Total
- 1 hr 15 min
- Serves
- 1 × 20 cm cake
- Skill
- Moderate
What you need
Ingredients
Metric US Ingredient
4 large 4 large eggs At room temperature.
200 g 1 cup granulated sugar
120 g 1 cup plain flour Sifted.
Pinch Pinch fine salt Optional.
How to make it
Method
- Heat the oven to 175°C / 155°C fan / 350°F. Line the base of a 20 cm / 8-inch round tin and lightly grease the sides.
- Beat the 4 eggs and 200 g sugar on high speed for 12 to 15 minutes until pale, very thick and at least tripled in volume.
- Sift the 120 g flour and optional salt over the mixture in two or three additions.
- Fold gently with a flexible spatula, reaching the bottom of the bowl without knocking out the air.
- Pour into the tin and bake for 25 to 30 minutes until golden, springy and a skewer comes out clean.
- Cool in the tin for 10 minutes, then turn onto a wire rack and cool completely before slicing or filling.
Useful notes
Equipment
- 20 cm / 8-inch round cake tin
- Electric mixer
- Large mixing bowl
- Fine sieve
- Flexible spatula
- Wire rack
Substitutions
- Add vanilla or finely grated lemon zest for flavour.
- Brush layers with syrup before filling if a softer celebration cake is wanted.
Allergen notes
- Contains egg and wheat.
Storage
Keep the unfilled sponge covered at room temperature for up to 2 days, or freeze well wrapped for up to 1 month.
Tips
- Whip the eggs fully because there is no baking powder.
- Fold from the bottom of the bowl to avoid flour pockets.
- Do not open the oven during the early part of baking.