ITALIAN SPONGE CAKE | 3 INGREDIENTS (PAN DI SPAGNA):-The recipe for Italian Sponge Cake, which is also referred to as Pan di Sagna, is a straightforward one that only requires three components. A timeless recipe, this light and airy cake is one that you won’t want to pass up!
ITALIAN SPONGE CAKE | 3 INGREDIENTS (PAN DI SPAGNA)Â
WHY YOU WILL LOVE THIS RECIPE !
This is one of those dishes that you really could not do without in your recipe box. You will be able to prepare this traditional cake without having to go to the grocery shop because it only requires three ingredients.
If you have never had sponge cake before, you should know that it has a texture that is both fluffy and almost dense, which is where the name comes from. Without any additional fat, the cake has a subtle sweetness to it.
With a dusting of powdered sugar and some fresh berries, Italian Sponge Cake is a delicious dessert that can be enjoyed on its own. You could also use it as a foundation for a recipe for strawberry shortcake or trifle, or you could serve it with whipped cream or ice cream on top.
In addition to being light, this cake is also minimal in calories. Now, you may indulge in cake without feeling any additional guilt, and it’s also a wonderful choice for breakfast.
Moreover, Pan di Sanga is a time-honored dish that has been around for a very long time. There are just three basic ingredients required for this dish, and you absolutely must give it a shot!
INGREDIENTS :
1 . Eggs:
- For this dish, choose large eggs that are at room temperature. Putting your eggs in a basin of warm water will allow them to warm up slightly before you use them. If your eggs are chilly, you should do this.
2 . Sugar:
- In this case, you should use regular granulated sugar. Because this recipe requires precise measures, you should not make any attempts to reduce the amount of sugar that you use.
3 . Flour:
- To make this recipe, all-purpose flour is all that is required. Before adding the flour to the batter, make sure that it has been thoroughly sifted.
Instructions :
Set the oven temperature to 350 degrees. The bottom of a springform pan of 9 inches in diameter should be lined with parchment paper, and the pan should be sprayed with nonstick cooking spray.
Add the sugar and eggs that have been allowed to come to room temperature into a stand mixer that has the whisk attachment on. Place the mixer on medium-high speed and beat the eggs and sugar until the volume of the mixture has increased by a factor of three.
When you are able to pull ribbons of batter that will sit on top of the mixture during the baking process, you will know that the mixture is ready.
The bowl should be removed from the stand mixer, and a rubber spatula should be used to fold in the flour in two separate batches. To prevent the eggs from becoming deflated, it is important to stir the flour in with care.
Transfer the batter to the pan that has been prepared. When a toothpick is placed into the cake, it should come out clean after around 25 to 30 minutes in the oven.
Once the cake has been removed from the oven, allow it to cool for ten minutes on the baking rack first. Take the cake out of the pan and remove the collar by using a knife to loosen it from the edges of the pan. After the cake has completely cooled, it can be served.
