Welcome back to another italian basic knowledge, how to! Today we will make a basic recipe for several italian dessert: Pan di Spagna
This recipe is very classic and genuine without Baking Powder, Oil, Butter or Milk and will be useful for a great classic dessert here in tuscany, Zuccotto that will be online this thursday!!!
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INGREDIENTS
200 gr eggs ( room temperature )
150 gr egg yolks ( room temperature )
190 gr sugar
85 gr all-purpose flour
85 gr potato starch
vanilla bean or a teaspoon vanilla extract
grated lemon zest
Mix 200 gr eggs with a whisk
take 150 gr egg yolks and add grated lemon zest
add the inside of a vanilla bean or the vanilla extract
mix well the egg yolks with a whisk
sift 85 gr all-purpose flour and 85 gr potato starch in a mixing bowl
sift the mixed flours again
put the eggs in a stand mix
begin to beat the eggs at medium/high speed and add 190 gr sugar
when the eggs begin to turn to a pale yellow add egg yolks a little at the time.
Continue to beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed)
To test that it has been beaten enough, let a small amount of batter fall into the mixing bowl. If it remains “sitting” on top, it means that it’s ready.
Add the flours in two times, slow down the stand mix at medium/low speed
butter a springform pan ( 22 cm diameter )
Pour the batter into the prepared pan
preheat the oven at 180°
Cook for 25/30 minutes (keep the door slightly open using a wooden spoon or a little ball of tin foil)
Insert a toothpick and if it comes out clean the pan di spagna is ready
Remove the pan di spagna from the oven, let it cool
That’s all! I hope you enjoy this italian sponge cake that you can use for several dessert!!! If you want to see a specific italian recipe done please ask in the comment section and let’s see if i can do it!!
00:00 Presentation
00:11 Preparation
03:46 Cooking
05:01 Ingredients
05:21 Done
#spongecake
#genoisecake
#pandispagna