The Italian sponge cake or Pan di Spagna is the most popular type of cake in Italy.
This sponge-like cake serves as a foundation for many elaborate desserts, such as cassata and zuppa inglese.
Italians also serve the cake plain with coffee or tea.
Makes two 10-inch cakes.
- 5 eggs
- 2 egg yolks
- 6 1/2 oz. sugar
- 1 tsp. vanilla extract
- 6 1/2 oz. cake flour
- 1/4 tsp. cornstarch
- pinch of salt
- Preheat oven to 350 degrees F/180 degrees C. Coat two 10-inch round cake pans with shortening.
- Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment until the mixture doubles in volume-about 15 minutes on high speed. Just before stopping the mixer, add the vanilla and mix in.
- Sift together the cake flour, cornstarch and salt. Fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended.
- Pour the batter into the prepared pans and put them immediately into the preheated oven. Bake until tops are springy to the touch, about 45-50 minutes.
- Remove the cakes from the pans and cool on a wire rack. When cool, use a long serrated knife to slice off the tops of the cakes.
- Your Italian sponge cake is now ready to be served.