Pan di Spagna: Italian Sponge Cake

PER ITALIANO "Pan di Spagna"

Pan di Spagna is a kind of cake which is used as a base in preparation of many cakes and desserts. It is often brushed with some syrup before filling with cream.

4-5 eggs, at room temperature (260g)*
260g* flour
260g* sugar
50g water
1 sachet baking powder (15g)
A pinch of salt

* It is important to weigh eggs. The total weight of eggs should be equal to the weight of flour as well as the weight of sugar. In my case, my 5 small eggs weighed 270g in total so I used 270g flour and 270g sugar.


  • Grease a 26cm round cake pan (or a 19x31cm rectangular pan). Cover with baking paper.
  • Put eggs, flour and sugar in TM Bowl. Set Thermomix for 50 seconds on Speed 5. After 25 seconds add water through the hole of TM Lid. After 15 more seconds add baking powder and salt.
  • Pour the mixture into the cake pan. Bake in preheated oven at 160°C for 30-40 minutes. Check doneness with a toothpick.
  • Turn the oven OFF. Let it cool inside the oven for 10 minutes.
  • Remove from the oven, remove from the pan. Let it cool.

Adapted with a few changes from the "Pan di Spagna" recipe in "Io e il mio Bimby".

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