Italian · Dessert
Lightened Italian Sponge Cake (Pan di Spagna Leggero)
A classic Italian pan di spagna rebuilt to land well under 250 calories a serving without losing its signature cloud-like, fat-free crumb. The whisked egg foam does all the structural work, so no butter or oil is needed, while a swap to Greek yogurt in place of cream filling adds protein and tang, and fresh raspberries bring natural sweetness, colour and fibre. The result is a light, lemon-scented sponge sandwich that tastes indulgent while staying genuinely calorie-light.
$1
20 minsPrep
21 minsCook
46 minsTotal
MediumLevel
Nutrition per serving
248Calories
10.9gProtein
5.7gFat
37.4gCarbs
17.6gSugar
2.2gFiber
203mgSodium
169mgChol
2gSat Fat
173mgPotassium
59mgCalcium
1.8mgIron
0.5mcgVitamin B12
8.3mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Chamomile Tea
local
Moscato d'Asti
international
vegetarian
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F) and line a 10cm round cake tin with parchment.
2
Whisk the whole egg, egg white and sugar together using a hand mixer on high speed for 6-8 minutes until pale, thick and tripled in volume (ribbon stage).
3
Sift the cake flour, cornstarch and baking powder over the egg mixture in two additions, folding gently with a spatula each time to keep the air in.
4
Fold through the lemon zest and vanilla extract until just combined, taking care not to deflate the batter.
5
Pour the batter into the prepared tin and bake for 20-22 minutes until golden and a skewer comes out clean.
6
Cool the sponge in the tin for 5 minutes, then turn out onto a wire rack to cool completely.
7
Once fully cool, slice the sponge in half horizontally and spread the whisked Greek yogurt over the base layer.
8
Scatter half the raspberries over the yogurt, sandwich with the top layer, then top with the remaining raspberries just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 7/81 7/8 eggs, whisked to ribbon stage (90g)
- 7/87/8 egg whites, whisked separately (30g)
- 1.1 oz30g sugar white
- 1.2 oz35g sifted cake flour
- 0.3 oz8g sifted with flour cornstarch
- 0.1 oz4g zested lemon
- 0.1 oz3g vanilla extract
- 0.1 oz2g baking powder
- 1.9 oz55g halved raspberry
- 1.4 oz40g whisked smooth greek yogurt
