![Pan di Spagna di Dipignano](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/pan-di-spagna-di-dipignano--d89e2017-c408-42a5-9217-0be9dc0c5b8b.png)
Recipe
Pan di Spagna di Dipignano
Delizioso Italian Sponge Cake
4.7 out of 5
This recipe is a classic Italian dessert that originates from the town of Dipignano. Pan di Spagna di Dipignano is a light and fluffy sponge cake that is perfect for any occasion.
Metadata
Preparation time
20 minutes
Cooking time
30-35 minutes
Total time
55-60 minutes
Yields
8 servings
Preparation difficulty
Easy
Suitable for
Vegetarian, Nut-free, Soy-free, Peanut-free, Lactose-free
Allergens
Eggs, Wheat
Not suitable for
Vegan, Gluten-free, Dairy-free, Egg-free, Paleo
Ingredients
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6 large eggs 6 large eggs
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200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
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200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
Nutrition
- Calories (kcal / KJ): 220 kcal / 920 KJ
- Fat (total, saturated): 6g, 2g
- Carbohydrates (total, sugars): 36g, 24g
- Protein: 6g
- Fiber: 1g
- Salt: 0.1g
Preparation
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1.Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
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2.In a large mixing bowl, beat the eggs and sugar together until light and fluffy, about 5 minutes.
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3.Sift the flour into the egg mixture and gently fold it in using a spatula. Be careful not to overmix.
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4.Add the vanilla extract and fold it into the batter until well incorporated.
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5.Pour the batter into the prepared cake pan and smooth the top with a spatula.
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6.Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
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7.Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Treat your ingredients with care...
- Eggs — Make sure the eggs are at room temperature before using them in the recipe to achieve maximum volume when beating them with sugar.
Tips & Tricks
- Beating the eggs and sugar until light and fluffy is crucial for a successful sponge cake.
- Sift the flour to ensure a smooth and airy texture.
- Gently fold the flour into the batter to avoid deflating the eggs.
- Let the cake cool completely before removing it from the pan to prevent it from breaking.
- Dust the cake with powdered sugar before serving for an elegant touch.
Serving advice
Serve the Pan di Spagna di Dipignano as a standalone dessert or pair it with fresh berries and a dollop of whipped cream for a delightful treat.
Presentation advice
To enhance the presentation, you can dust the top of the cake with powdered sugar or decorate it with fresh fruits.
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