Pan di Spagna di Dipignano

Ingredients

• 6 large eggs 6 large eggs
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 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

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large mixing bowl, beat the eggs and sugar together until light and fluffy, about 5 minutes.
3. 3.
   Sift the flour into the egg mixture and gently fold it in using a spatula. Be careful not to overmix.
4. 4.
   Add the vanilla extract and fold it into the batter until well incorporated.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. 6.
   Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. 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.