Dish

Pan di Spagna di Dipignano

Pan di Spagna di Dipignano is made with just a few simple ingredients, including eggs, sugar, flour, and lemon zest. The eggs are separated and the whites are whipped until they form stiff peaks. The sugar is then added and the mixture is whipped until it is glossy and forms soft peaks. The egg yolks are then added one at a time, followed by the flour and lemon zest. The batter is then baked in a preheated oven until it is golden brown and has a slightly crispy exterior. The inside is light and airy, with a texture that is similar to a sponge. The flavor is sweet and lemony, with a hint of citrus from the lemon zest that is added to the batter.

European cuisine› Mediterranean cuisine› Italian cuisine

Dessert› Cake

Origins and history

Pan di Spagna di Dipignano has its origins in the town of Dipignano in the Calabria region of Italy. The cake is a traditional dessert that is often served during special occasions such as weddings and holidays.

Dietary considerations

Not suitable for those with egg allergies or who follow a vegan or gluten-free diet. Contains eggs.

Variations

Some popular variations of Pan di Spagna di Dipignano include adding almond flour or orange zest for a slightly different flavor. Some recipes also use a combination of cake flour and all-purpose flour for a lighter texture.

Presentation and garnishing

When making Pan di Spagna di Dipignano, it is important to whip the egg whites until they form stiff peaks, as this is what gives the cake its light and airy texture. It is also important to sift the flour before adding it to the batter, as this helps to prevent lumps and ensures a smooth texture. To garnish, top with fresh fruit or a dusting of powdered sugar.

Tips & Tricks

To ensure the cake is light and airy, be sure to fold the flour into the batter gently, taking care not to overmix. Also, be sure to use a cake pan with high sides to prevent the cake from overflowing as it rises in the oven.

Side-dishes

Pan di Spagna di Dipignano can be served on its own or used as a base for other desserts such as tiramisu or strawberry shortcake. It pairs well with a variety of fruits and whipped cream.