PAN　DI　SPAGNA “Pan di Spagna” Sponge Cake

April 25, 2007 Italian style cake. “Pan di Spagna” means sponge cake in Italian. To make this type of cake, you can either beat egg yolks and whites separately, or you can beat whole eggs. We use the latter method in this recipe. This is a fairly standard sponge cake recipe using butter.

●Preparation Tip ●Instructions Photo #1 Photo #2 Photo #3 Melt butter over low heat or by double boiling. Beat eggs and sugar in a bowl while heating it over low heat or by double boiling. When the mixture becomes creamy, add flour and mix lightly. (Photo #1) Stir in the melted butter and blend well. (Photo #2) Fill a round mold with the batter about 4/5 full, then bake in a preheated oven at 160 °C (320 °F) for about 30 minutes until golden. If the surface turns brown but the center is still not done, cover with foil and continue baking. (Photo #3) After cooling, sprinkle with confectioners’ sugar generously. Servings per Recipe Calories per Serving Ready In 6  12 cm round mold  0kcal 90 minutes whole egg 100g  sugar 50g  cake flour 60g  butter 30g  confectioners’ sugar