Pan Di Spagna (Italian Sponge Cake ) – a delicious recipe with egg yolks, egg whites, sugar, pastry flour, vanilla, lemon rind. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place egg yolks and sugar in a mixing bowl and beat until lemon colored.
2
Add vanilla and lemon rind (if using it).
3
Beat egg whites until stiff but not dry and then fold into the egg yolk mixture.
4
Sift the flour in a separate bowl and slowly incorporate it into the egg mixture with a mixing spoon.
5
Butter and flour a 18inch square (or a 9 x 13 x 3, or a 11 x 17 x 2inch half-sheet) cake pan**.
6
Pour cake batter into prepared pan and bake at 375u00b0F for 40 minutes, or until toothpick inserted in center comes out clean.
7
Remove cake from oven and turn out (of pan) onto a cake rack to cool.
8
When completely cool, cake may be sliced horizontally to form 2 or 3 thin layers.
9
Cake can be tightly wrapped and frozen (up to 3 weeks) for future use.
10
**Please check your oven size, to make sure pan will fit properly.
788
kcal
Calories
25
g
Fat
106
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 5 egg yolks, 5 egg whites, 1 1/2 cups sugar, 1 1/4 cups pastry flour, sifted, and more.
Yes, Pan Di Spagna (Italian Sponge Cake ) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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