You need only three ingredients to make the Superb Sponge Cake Recipe ( Pan di Spagna): eggs, flour, and sugar.
When I was a child, my grandmother allowed her grandchildren to sleep at her house one day a week. For us children, it was a big gathering.
The following day, for breakfast on the table, a soft Superb Sponge Cake, freshly baked with a vanilla and lemon fragrance, was dipped in fresh milk, bringing love and warmth throughout my body.
The Sponge cake—Pan di Spagna—was created by a chef from Genoa, Giovan Battista Cabona, in the 1700s. He was accompanying the Marquis Domenico Pallavicini in Madrid for an important banquet. For that occasion, he served a very light and fluffy dessert. The Cake pleased the Spanish Royal, who named it “Pate`Genoise.”
Later, it took the name “Pan di Spagna” and made some changes in the cake preparation.
Genoa is the beautiful capital of the Riviera Ligure.
Francesco Petrarca (a writer, poet, and Italian philosopher, considered the founder of humanism and one of the cornerstones of Italian literature) called Genoa “La Superba” The Superb.
Superb Sponge Cake Recipe (Pan di Spagna)
Description
You need only three ingredients to make the Superb Sponge Cake Recipe ( Pan di Spagna): eggs, flour, and sugar.
Ingredients
Instructions
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Mix the eggs with the sugar. Beat the mixture in a mixer for 15 minutes at medium speed. (*)
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Add the sifted flour and starch potatoes with a spatula from the bottom to the top to obtain a homogeneous consistency.
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Put the mixture into the cake pan (24 cm in diameter – 9-inch round, and 1 1/2 inch deep) properly greased and lightly floured.
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Bake in a preheated oven at 180°C (356°F) for about 40-50 minutes; never open the oven before 35 minutes.
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Do the toothpick test to check cooking, insert it in centers, and it has to come out clean.
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After the time necessary, allow it to cool and remove it from the mold.
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Allow the sponge cake to cool completely before slicing.
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Note
(*) Low or high-speed results in poor air absorption. If you beat the eggs for a long time, the cake loses its consistency during cooking.