This Pan di Spagna is one of the few cakes I can make without looking at a recipe. It comes from my mum’s repertoire and has that kind of familiarity where you already know how the batter should look, how the whisked egg whites should hold their shape, and how the kitchen smells once the sponge has domed nicely.
Why you’ll love it
It’s a butter-free sponge cake, so the texture stays light, airy, and springy rather than rich and dense (not a pound-cake). I’ve added cocoa to some of the batter for a soft chocolate swirl through the middle, then finished the top with chunky pecans that toast gently as the cake bakes.
- Light, fluffy sponge with a delicate crumb
- Cocoa swirl adds chocolate richness without making the cake heavy
- No butter, just oil to keep it lovely and moist (it will last in a tin for a week)
- Crunchy nutty topping from the pecans
- Simple ingredients you probably already have at home
- Versatile: you can have a slice next to tea or coffee, or bake a few layers and fill with your favorite fillings.
Watch how to make pan di spagna
Ingredients & notes
- 4 eggs, separated: whipped whites create the airy texture
- 150 g caster sugar: dissolves smoothly into the egg whites
- 10 tbsp warm or tepid water: helps loosen the whipped mixture
- 150 g plain flour: plain (all-purpose) flour works perfectly
- 1.5 tsp baking powder: or use self-raising flour instead
- Splash vanilla extract
- Pinch salt
- Lemon zest
- 4 tbsp oil: keeps the crumb soft without butter
- 4 tbsp cold water: loosens the yolk mixture
- 3 tbsp cocoa powder: gives the sponge its chocolate ribbon
- Handful pecan pieces (optional): for crunch and texture
How to make pan di spagna (step-by-step)
Time needed: 45 minutes
The secret to a good Pan di Spagna is air. The egg whites are whipped with the sugar until glossy, then folded carefully so the sponge rises with a soft, light crumb. The cake should feel springy when sliced, revealing a delicious cocoa ribbon. The pecans on top get nutty and toasty, absolutely irresistible.
- Line the tin & prep the eggs
Preheat the oven to 180°C / 350°F and line a loaf tin with baking paper. You can also grease it (my mum brushes a little oil and gives it a dusting with flour, shaking the excess). Separate the eggs into whites and yolks
- Whisk the egg whites
Use a hand blender or food processor to whisk the egg whites with the caster sugar until stiff peaks form (between 3-4 minutes). The mixture should look glossy and thick enough to hold its shape on the whisk.
- Loosen with warm water
Pour in the warm water and gently mix until incorporated (use a spatula or briefly blend at low speed). The mixture should stay pale and airy.
- Make the yolk mixture
In another bowl, mix the egg yolks with the oil, cold water, vanilla, salt, and lemon zest until you get a smooth emulsion.
- Fold together
Fold the yolk mixture gently into the whipped whites using a spatula or just a brief low speed with the blender. Slow folding helps keep the batter full of air.
- Fold the flour in the batter
Sift in the flour and baking powder, then fold carefully with a spatula until no dry lumps remain. Don’t overmix.
- Make the cocoa swirl
Pour about a third of the batter into the loaf tin. Fold cocoa powder gently into the remaining batter until evenly combined, then pour it through the center of the tin from one end to the other, swirling with a cocktail stick.
- Top and bake
Scatter pecan pieces over the top. Bake at 180 °C (350 °F) for around 30 minutes, or until the top springs back lightly and a toothpick comes out clean.
- Cool and slice
Lift the cake from the tin and cool on a rack before slicing. The crumb settles as it cools, it can deflate slightly, but should still be airy and moist.
Pro Tips
- Make sure the bowl for the egg whites is completely dry and grease-free.
- Fold gently rather than stirring to avoid losing the air incorporated during the whisking.
- Sift the cocoa powder if it has lumps so it blends smoothly into the batter.
- Once the batter is in the tin, handle it gently, no shaking. This is to preserve that air in.
- Don’t open the oven door until just before the end of your bake when you are ready to test it.
- Don’t overbake, you want to keep it lovely and moist.
variations and substitutions
- Nuts: swap pecans for walnuts, hazelnuts, or pistachios
- Use orange zest instead of lemon
- Skip the cocoa entirely for a classic vanilla-lemon sponge
- Dust with icing sugar once cooled
- Bake it in a round tin, slice in two layers and fill with fresh whipped cream, strawberries or fruit compote.
And if you like lighter desserts, I’d love for you to try:
- This French strawberry cake, it’s also moist and light and packed with jeweled strawberries.
- This easy sweet tyropita Greek cottage cheese pie, it’s fresh and lemony, one of my favorite spring desserts.
This Pan di Spagna is soft, airy, with a chocolate heart in the middle. It’s hard to stop at one slice, we have tried many times and failed 🤣. This is a cake recipe worth knowing by heart and worthy of passing it on to the next generation.
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflossiecooks😉🤗!
- Don’t forget to rate my recipe! It will make my day!
recipe FAQ
Pan di Spagna is a classic Italian sponge cake known for its light, airy texture created mostly from whipped eggs.
Usually from overmixing after adding the flour. Gentle folding helps preserve the air in the batter.
Yes, the sponge works beautifully as a plain vanilla-lemon loaf too.
Sometimes I bake it in a round tin and make a tiered cake, like a Victoria sponge. Or drizzle with a simple syrup and fill with fruit compote.
Pan di Spagna Recipe
Equipment
- 2 Mixing bowls one for the egg whites and one for the yolk mixture
- Electric hand whisk or stand mixe
- spatula for gentle folding without knocking out the air
- Fine sieve to sift the flour and cocoa smoothly into the batter
- Loaf tin
- Baking paper
- cooling rack
- Toothpick or cake tester
Ingredients
- 4 eggs separated in whites and yolks
- 150 g caster sugar
- 10 tbsp warm water
- 150 g plain flour all purpose
- 1.5 tsp baking powder
- 1 tsp vanilla extract
- Pinch salt
- Zest of 1 lemon
- 4 tbsp oil sunflower or vegetable oil
- 4 tbsp cold water
- 3 tbsp cocoa powder
- Handful pecan pieces
Instructions
Prep the tin and eggs
- Prepare the tin by lining with baking paper or greasing by brushing with a little oil and dusting with flour.
- Separate the egg whites and yolks, making sure the bowl for the whites is completely clean and dry. Any water or grease can stop the whites from whipping properly.
Whisk the egg whites
- Whisk egg whites with sugar until stiff peaks form.4 eggs, 150 g caster sugar
- Add warm water and mix gently.10 tbsp warm water
Make the yolk mixture
- Mix egg yolks with oil, cold water, vanilla, salt, and lemon zest. You will get a smooth emulsion.4 eggs, 1 tsp vanilla extract, Pinch salt, Zest of 1 lemon, 4 tbsp oil, 4 tbsp cold water
- Fold yolk mixture into whipped whites or blend on low speed just for a few rotations.
Fold the flour in the batter
- Sift in flour and baking powder, folding gently with a spatula until combined, or blend on low speed just for a few rotations.150 g plain flour, 1.5 tsp baking powder
- Pour two thirds of the batter into the prepared loaf tin.
Fold the cocoa in the batter
- Mix cocoa into the remaining batter and pour through the center of the tin. It may sink, but that's fine, use a cocktail stick to swirl it.3 tbsp cocoa powder
Bake, cool and slice
- Top with chopped pecans. Bake for 30 minutes at 180 ℃ (350 ℉) or until a toothpick comes out clean.Handful pecan pieces
- Cool on a rack before slicing.
Video
Notes
Fold gently to keep the sponge light and airy.
Don’t open the oven door until near the end of the bake.
