Italian SPONGE CAKE Recipe (Pan di Spagna) - Complete Baking Guide!

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds moisture while being dairy-free.

cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content.

Add 6 whole cold eggs to a large bowl.

Add granulated sugar and the zest from 1 lemon to the eggs.

Add 3 tablespoons of hot water after starting to whip the eggs.

Whip the eggs at medium speed (6 on the stand mixer) for 15 minutes until super pale and fluffy.

Sift together cornstarch and flour.

Fold in the flour mixture, sifting about a tablespoon at a time into the eggs.

Use a spatula to gently fold the flour in with a bottom to top motion, cutting the egg down the middle occasionally.

Pour the batter into an 8 to 9 inch (20 to 22 cm) pan lined with parchment paper on the bottom only.

Bake in a preheated static oven at 350°F (180°C) for 20 minutes, then lower the temperature to 340°F (170°C) and bake for another 20 minutes.

Shut the oven off and let the cake sit in the oven for an additional 10 minutes with the door cracked to cool slowly.

Chill the cake in the refrigerator for at least 30 minutes before cutting.

Use a long sharp knife or serrated knife to cut the cake, making a shallow score around the entire cake first.

Use heavy-duty sewing thread to cut the cake by nesting it in the shallow cut and pulling it to create perfect layers.

For a jelly roll pan, use a 15 by 12 inch (40 cm by 30 cm) pan lined with parchment paper and bake for 15 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens