Italian · Dessert
Pan di Spagna
An airless Italian whisked sponge built entirely on whipped whole eggs, with just a whisper of butter and lemon zest for aroma, baked until pale gold and springy.
$1
20 minsPrep
24 minsCook
44 minsTotal
MediumLevel
Nutrition per serving
330Calories
8.8gProtein
8.3gFat
54.1gCarbs
30.5gSugar
0.6gFiber
98mgSodium
195mgChol
3.6gSat Fat
97mgPotassium
31mgCalcium
2.2mgIron
0.5mcgVitamin B12
0.8mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Freshly Brewed Espresso
local
Marsala Wine
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Butter and line the base of a 10cm/4 inch cake tin with parchment.
2
Preheat the oven to 170°C (340°F).
3
In a stand mixer, whisk the whole eggs and sugar on high speed for 8-10 minutes until tripled in volume, pale, and forming thick ribbons that hold their shape when the whisk is lifted.
4
Sift the cake flour over the egg mixture in three additions, folding gently with a spatula each time to avoid knocking out air.
5
Stir the vanilla extract and lemon zest into the melted butter, then fold this mixture through the batter quickly but gently until just combined.
6
Pour the batter into the prepared tin and smooth the top.
7
Bake for 22-25 minutes until the sponge springs back when lightly pressed and a skewer comes out clean.
8
Cool in the tin for 5 minutes, then turn out onto a wire rack to cool completely before slicing.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 100g100g Egg, room temperature
- 60g60g Sugar White
- 60g60g Cake Flour, sifted
- 3g3g Vanilla Extract
- 8g8g Butter, melted, cooled
- 3g3g Lemon, zested
