Dish

Pan di Spagna (Molise)

Pan di Spagna (Molise) 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 almond from the addition of almond flour to the batter.

European cuisine› Mediterranean cuisine› Italian cuisine

Dessert› Cake

Origins and history

Pan di Spagna has its origins in the Genoa region of Italy, where it was created in the 16th century. The cake was originally made with just eggs and sugar, but over time, flour and other ingredients were added to create the light and airy texture that it is known for today. This version of Pan di Spagna is from the Molise region of Italy and has a slightly different flavor than the traditional version.

Dietary considerations

Not suitable for vegans or those with egg or nut allergies or who follow a gluten-free diet. Contains eggs and almond flour.

Variations

There are many variations of Pan di Spagna, with some recipes calling for the addition of cocoa powder or almond flour 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 (Molise), 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. Allow the cake to cool completely before slicing to prevent it from collapsing.

Side-dishes

Pan di Spagna (Molise) 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.