Pan di Spagna with a Twist

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 lemon zest 1 teaspoon lemon zest
• Pinch of salt Pinch of salt

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) and grease a round cake pan.
2. 2.
   In a large mixing bowl, whisk together the eggs and sugar until pale and frothy.
3. 3.
   Sift the flour into the egg mixture and gently fold it in using a spatula.
4. 4.
   Add the lemon zest and a pinch of salt, and continue folding until the batter is smooth and well combined.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. 6.
   Bake for approximately 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before whisking them with the sugar. This will help achieve a lighter and fluffier batter.

Tips & Tricks

• To ensure a light and airy texture, avoid overmixing the batter once the flour is added.
• Dust the greased cake pan with flour to prevent the cake from sticking.
• For an extra touch of sweetness, dust the cooled cake with powdered sugar before serving.
• Serve the Pan di Spagna with fresh berries and a dollop of whipped cream for a delightful dessert.
• To add a touch of elegance, drizzle the cake with a simple lemon glaze made from lemon juice and powdered sugar.

Serving advice

Serve the Pan di Spagna as a standalone dessert or use it as a base for other creations. It pairs well with a cup of freshly brewed coffee or a glass of sweet dessert wine.

Presentation advice

Present the Pan di Spagna on a decorative cake stand or plate. Dust the top with powdered sugar and garnish with fresh berries or a sprig of mint for an appealing visual presentation.