Pan di Spagna Recipe
A light and fluffy Italian-style Pan di Spagna sponge cake made without butter, swirled with cocoa, and topped with crunchy pecans. This Pan di Spagna recipe comes from my mum’s repertoire and is one of those simple loaf cakes worth knowing by heart.
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
Make sure the bowl for the egg whites is dry and completely grease-free.
Fold gently to keep the sponge light and airy.
Don't open the oven door until near the end of the bake. [convertkit_form form="5652602"]
Fold gently to keep the sponge light and airy.
Don't open the oven door until near the end of the bake. [convertkit_form form="5652602"]
Nutrition
Calories: 174kcalCarbohydrates: 23gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gCholesterol: 55mgSodium: 75mgPotassium: 61mgFiber: 1gSugar: 13gVitamin A: 81IUVitamin C: 0.02mgCalcium: 43mgIron: 1mg
Tried this recipe?Tag me @candyflossiecooks on Instagram! I'd love to see how your dish turns out ! ✨