Pan di Spagna-Italian Sponge Cake

9 inch (23 cm) springform cake pan
Electrical Mixer

5 giant eggs (room temperature)
¾ cup granulated white sugar (150 grams)
1 ¼ cups cake flour (150 grams)
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1/4 teaspoon lemon extract
Strawberry Topping and Whipped Cream


Preheat oven to 340ºF/170ºC. Butter a 9-inch (23 cm) springform cake pan and line the bottom and sides with a chunk of parchment paper reduce to suit.

Sieve the flour and put aside.

Utilizing an electrical mixer and the whisk attachments, beat the eggs with the sugar at most pace for about quarter-hour till frothy and thick.


Add the vanilla extract, lemon zest, and lemon extract. As soon as the eggs have been whipped, cease the electrical mixer.

Combine within the sieved flour a bit at a time utilizing a big metallic spoon or rubber spatula. Take care to slowly incorporate it with light actions from the underside up.

Pour the combination into the beforehand buttered and lined springform pan. This cake will also be used to make Tiramisu.


Bake in a preheated oven for 20-25 minutes.

DO NOT open the door in the course of the first 20 minutes of cooking.
Use a cake tester to examine on the cake after 20 minutes. When the tester is dry, flip off the oven.

Depart the cake within the turned-off oven with the door open for five minutes (it will stop the sponge cake from present process a thermal shock and deflating an excessive amount of because it cools). Take away the pan to a wire rack and permit the cake to chill within the pan for 1 hour. Run a skinny spatula across the fringe of the pan.


Take away the sponge cake from the pan and permit it to chill utterly on a wire rack earlier than serving or storing.

If effectively wrapped in plastic wrap the sponge cake lasts 3-4 days within the fridge, or it may be frozen.

Lower the cake into wedges and serve with strawberry topping and whipped cream.


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