First is that Pan di Spagna has nothing to do with Spain, but maybe connected to a royal dinner when the spongy and fragrant cake was served. It is not even a piece of bread to be precise. Used in many Italian desserts from the Florentine Zuccotto to the Torta Mimosa that celebrates International women’s Day on March 8th. Once you make it, you will decide on the filling. My preference includes Nutella, reminiscing my childhood in Italy when my mom would reward me with the delicacy every time I received good grades. Needless to say that based on my grades, the Nutella and Pan di Spagna combo rarely appeared on my plate. And just like a good brother, I coerced my sister into lying because her grades were stellar.

Let’s make the Pan di Spagna (Bread of Spain)


The recipe will make two- 9-inches round cakes.


Note: Flour, potato starch, or corn starch need to be sifted before you start

Unsalted butter and all-purpose flour for the dusting of the cake pans

Four large organic eggs

One cup of granulated sugar + 2 tablespoons

Eight sizeable organic egg yolks

7 ounces of 00 Italian flour (all-purpose will do as well, but slightly heavier)

1/4 of a cup of potato starch (corn starch can also be used)

Two teaspoons of pure vanilla extract or vanilla powder available in Italian specialty shops

The zest of 1/2 lemon

If you are ready, I am

Let’s start the project by preheating the oven to 350F. Butter and flour one or two springform cake pans.

Combine the whole eggs with the sugar in a counter mixer or by hand if you have courage and strength. The whipping goes on for 15 minutes on high speed until the mixture’s color turns pale yellow and quadrupled in volume.

Now add the egg yolks and continue beating for additional five minutes. It would be best to achieve a thick mixture that sticks firmly to your whisk like whipped cream.

Add flour and potato starch into the egg mixture in several stages, folding the ingredients with a rubber spatula. You don’t want to deflate the oxygen you have incorporated into the eggs through the whipping.

Slowly add the lemon zest and the vanilla, continue to mix well and divide the batter onto the two prepared floured and buttered pans.

Pour in the vanilla and sprinkle the lemon zest into the mixture. Mix in the vanilla and lemon zest until just blended, then divide the batter between the prepared pans.

You are now ready to bake the Pan di, Spagna. It will take about 30 minutes, hoping that your over is calibrated to specifications. Very often, home-ovens are not accurate. It is a brilliant idea to test your oven occasionally with a thermometer.

The famous toothpick trick should offer you the cake’s readiness. Golden top on the surface, a dry toothpick is the sign of a winning Pan di Spagna. Don’t over bake it because it will dry out quickly. Allow the cakes to cool, and begin feasting with Nutella first.

Note: if the Pan di Spagna doesn’t come our right, always blame other elements like an oven. Never take responsibility for a lousy cake.

Informazione equidistante ed imparziale, che offre voce a tutte le fonti di informazione

Articolo precedenteAntonio Marfella “I miei cento passi nelle Terre dei Fuochi”
Articolo successivoCASSA FORENSE :  I CONTRIBUTI COVID-19 –  INFO N°153 –


Per favore inserisci il tuo commento!
Per favore inserisci il tuo nome qui