Hi Guys…
Follow this simple sponge cake recipe and master the art of the classic Italian sponge cake. You will love this light, airy and delicious cake that is fat and dairy-free. Enjoy it plain with a cup of tea or coffee or upgrade it to a celebration cake.
How to Make Italian Sponge Cake | Pan di Spagna ricetta | Easy Tea Time Cake | Recipe for Tiffin Box
THE SECRETS TO BAKING A PERFECT PAN DI SPAGNA:
1. Use extra large eggs (each egg should weigh approximately 70 grams/2.46 ounces). Eggs have to be at room temperature, not cold from the fridge. If they are too cold, soak them for a few minutes in a bowl of warm water.
2. It’s better to use a low-protein flour, such as cake flour. If it’s not available in the store, you can make it at home (check out this tutorial by Joy the Baker), or use all-purpose flour.
3. Beat the eggs and sugar for no less than 15/20 minutes. It is during this stage that air is incorporated. The eggs should turn a pale yellow.
Sift the flour on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon. If you pour in too much flour, it will sink to the bottom of the bowl.
4. While the cake is baking, don’t open the oven for at least 30 minutes as this may cause the cake to deflate.
5. When it’s ready, turn off the oven but leave the cake inside (keep the door slightly open using a wooden spoon) for 5- 10 minutes.
6. You should cut the Italian sponge cake with a serrated knife when is cold. It’s better if you prepare it the day before, wrap it in cling film, and leave it in the fridge overnight. You can make it up to 3 days ahead