PAN DI SPAGNA

The Light and Fluffy Italian Sponge Cake

Pan di Spagna is incredibly versatile and is a staple in Italian patisseries and home kitchens as base for many classic Italian desserts.

Did you know that this cake doesn't require any leavening agents like baking powder or baking soda? Its light and airy texture comes solely from the whipping of eggs and sugar, which is a testament to the skill involved in its preparation, as well as the reason why it is often used to create elegant and sophisticated desserts that are both light and satisfying.

This cake is celebrated for its simplicity and elegance, providing a canvas for a wide array of flavors and fillings, such as whipped cream, custard, fresh fruit, chocolate and nuts, making it perfect for celebrations and special occasions. For other ides check out our Italian cakes playlist.

Nutritionally, Pan di Spagna is relatively low in fat since it doesn’t require butter or oil, relying instead on the eggs for richness. This makes it a lighter alternative to other cake bases, while still absorbing flavors from syrups and fillings beautifully.

A little history

The origins of Pan di Spagna trace back to the eighteenth century and are credited to the Italian chef who worked in the Spanish court at the time and created this cake in honor of a Spanish king, which is why it's named "Pan di Spagna," meaning "Spanish Bread”.

Over time, Pan di Spagna became a fundamental recipe in Italian and European baking. Its creation marked a significant evolution in the way cakes were made, moving away from dense and heavy cakes to lighter, airier versions. This method of incorporating air into the batter was revolutionary and influenced many other sponge cake recipes across Europe.

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INGREDIENTS👇🏻

• 8 eggs, room temperature

• 250g | 8.8oz white sugar

• 140g | 4.9oz plain flour

• 120g | 4.2oz potato starch

• 1 vanilla pod

• 1 pinch of sea salt

• Butter for the baking trays

The recipe step by step

1. Mix the eggs, sugar, vanilla seeds and a pinch of salt in a bowl
   

2. Whisk for 20 minutes with an electric whisker. The secret is the long whisking process to incorporate in the batter as much air as possible
   

3. Sieve the plain flour and potato starch mixing them together, then sieve them twice more
   

4. Add the flour mix into the batter little by little, making sure to always fold from bottom to top until there are no lumps
   

5. Butter two baking trays, ø 20 cm | 7.87”, and pour half of the batter in each
   

6. Bake for 15 minutes on static mode at 180°C | 356°F, then lower to 170°C | 338°F and bake for 15 minutes more
   

7. Stick a toothpick in the cakes and remove from the oven only if it comes out dry
   

8. Let the cakes rest in their tray until completely cooled downThen slice them horizontally in three layers and fill with any kind of deliciousness you can come up with! 😋