Recipes › Dessert › Pan Di Spagna Recipe

Pan Di Spagna Recipe

Recipe by Pedro M. A. Neves

Pan di spagna is the classic Italian sponge cake that serves as the foundation for countless desserts across Italy. Light, airy, and delicately flavored with vanilla, this versatile cake is traditionally made by whipping eggs and sugar to ribbon stage, then gently folding in flour. Perfect on its own with fresh fruit or as the base for tiramisu, zbaglione cakes, and layered pastries.

Ingredients

• 6 large eggs, separated
• 150g (5.3 oz) granulated sugar, divided
• 150g (5.3 oz) all-purpose flour
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 tablespoons (30ml) whole milk or water
• 1 teaspoon baking powder
• Zest of 1 lemon (optional)

Instructions

1. Separate eggs carefully, ensuring no yolk reaches the whites. Place egg yolks in one bowl and whites in another.

2. Whisk egg yolks with 100g (3.5 oz) of sugar until pale and ribbony, approximately 3-4 minutes. Add vanilla extract and lemon zest if using.

3. In a separate bowl, beat egg whites with a pinch of salt until soft peaks form, then gradually add remaining 50g (1.8 oz) sugar while beating until stiff, glossy peaks form.

4. Sift together flour and baking powder. Add milk to the yolk mixture and whisk to combine.

5. Gently fold one-third of the egg white mixture into the yolk mixture using a rubber spatula with large, sweeping motions.

6. Alternately add flour mixture and remaining egg whites in two additions, folding gently after each addition until just combined. Do not overmix.

7. Pour batter into a 9-inch (23cm) springform or round cake pan lined with parchment paper, smoothing the top gently.

8. Bake at 350°F (175°C) for 25-30 minutes until a toothpick inserted in the center comes out clean and the top is pale golden.

9. Remove from oven and cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.

10. Once cooled completely, the cake is ready to serve plain, dust with powdered sugar, or use as a base for other desserts.

Substitutions

• Replace all-purpose flour with 00 (doppio zero) flour for an even more delicate crumb
• Substitute milk with apple juice or additional water for a vegan-friendly version (still using eggs as traditional)
• Use clarified butter or neutral oil instead of milk for increased richness
• Replace regular sugar with superfine or caster sugar for a finer, more integrated texture

Tips

• Ensure all equipment is completely grease-free when beating egg whites, as even a trace of fat will prevent proper volume
• Fold gently and stop as soon as no streaks of flour remain; overmixing deflates the cake and produces a dense result
• Room temperature eggs separate more easily and produce greater volume when whipped

Pan di spagna is a cornerstone of Italian pastry-making, dating back centuries and appearing in regional variations throughout Italy. It is the preferred base for tiramisu in Veneto, zabaglione cake in Piedmont, and countless other traditional desserts, representing the refined simplicity of Italian baking technique.

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