How To make Sponge Cake (Pan Di Spagna)
4 lg Eggs; separate
1 ts Vanilla extract
3/4 c Sugar
1/2 c All-purpose flour
1/2 c Cornstarch
1 pn Salt
Butter and line with parchment paper a 9-or 10-" round cake pan that is 2" deep. In a medium mixing bowl, whisk the yolks with the vanilla. Whisk in half the sugar and continue to beat until very light and frothy, about 5 minutes, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the whip. Combine the flour and cornstarch and sift once to aerate. In a clean, dry bowl, beat the egg whites with the salt until they hold a very soft peak, either by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the whip. Beating faster, add the remaining sugar in a very slow stream, beating until the egg whites hold a firm peak. Fold the yolk mixture into the whites with a rubber spatula. Sift the flour and cornstarch over the eggs in 3 additions, folding them in gradually. Do not overmix the batter. Pour the batter into the prepared pan and smooth the top. Bake at 350~ for 30 to 40 minutes, until it is well risen and feels firm when pressed gently with the palm of your hand. Immediately loosen the layer from the side of the pan with a small knife or spatula. Invert the layer onto a rack and leave the paper stuck to it. Turn the layer right side up and cool it on a rack. Unless you are going to use the layer within a few hours, double-wrap tightly in plastic and keep in the refrigerator up to 5 days, or freeze. Source: Cooking Live, (Courtesy of Nick Malgieri), TVFN. MM Waldine Van Geffen vghc42a@prodigy.com. -----
How To make Sponge Cake (Pan Di Spagna)'s Videos
Why You Should Cool Your Sponge Cakes Upside Down
Chiffon Cake (yield: two 8-in round layers)
1.75 c (210g) cake flour, sifted
1.5 tsp baking powder
1/2 tsp fine salt
3/4 c (150g) sugar
1/2 c (100g) vegetable oil
6 egg yolks
1/2 c (113g) water
1.5 tsp vanilla
6 egg whites
pinch of cream of tartar
1/2 c (100g) sugar
1. Whisk together the oil, yolks, water, and vanilla in a mixing bowl.
2. Add cake flour, baking powder, salt, and first sugar and whisk to combine.
3. In the bowl of a mixer, whisk the egg whites with a pinch of cream of tartar until frothy. Add the second sugar one tablespoon at a time and continue to mix on medium-high speed until medium peaks form.
4. Gently fold the meringue into the first mixture.
5. Evenly distribute the cake batter between two 8-in cake pans that have been prepared with only a circle of parchment paper on the bottom (no grease!)
6. Bake at 350F for 30-35 minutes or until golden brown and a toothpick comes out clean.
7. Remove from the oven and let the cakes cool upside down on a sheet of parchment.
8. Once completely cool, remove the cakes from the pan.
Taiwanese Honey Castella Sponge Cake
Custard Filled Sponge Cake Recipe - How to Cook Real Italian Food from my Italian Kitchen
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Italian Sponge Cake - No Butter - Quick recipe
Quick video for making the basic Italian sponge cake used for the preparation of other cakes, but good to eat like that as well. Recipe is below.
Ingredients:
3 eggs
150 g (5.3 Oz) of sugar
150 g (5.3 Oz) of white flour
8 g instant yeast
Procedure:
Warm up the hoven.
Butter or oil the stamps.
Mix eggs and sugar first, then add slowly the flour. Incorporate all the ingredients well with the whips and add the instant yeast at the end.
Bake at 170 °C /340 °F for 15 -20 minutes. The time depends from the shape of the stamps - bigger stamps require longer baking time, even more that 20 minutes.
TIP:
1. Eggs should be around 18 °C / 65 °F ( basically not at fridge temperature)
2. Never open the hoven in the first 10 minutes or the leavening of the sponge cake
3. Always make the toothpick test to check if it is cooked. The toothpick needs to be dry (check the video ;)
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Italian SPONGE CAKE Recipe (Pan di Spagna) - Complete Baking Guide!
Watch and learn how to make a REAL Italian Sponge Cake— called Pan di Spagna! The Italian Pan di Spagna is a base ingredient in many famous Italian desserts, like Zuppa Inglese and the Torta Mimosa! Just like a sponge, this homemade sponge cake has a soft spongy texture that is great for soaking up flavored syrups and liquors.
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In this PIATTO™ video recipe, we present:
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How to Make Italian Pan di Spagna Sponge Cake
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In this PIATTO™ video recipe, you'll learn how to make an Italian Sponge Cake— called Pan di Spagna. Traditionally, this recipe has just 3 ingredients: whole eggs, sugar and some kind of flour. It was invented during the Italian Renaissance when only eggs (not baking powder) was available as a leavening agent. So, that's the recipe we are showing here!
#italianrecipes #cakes #baking
In this video sponge cake recipe, you'll learn...
➠ How to make a tall sponge cake
➠ How to make a short sponge cake in a jelly roll pan (perfect for layer cakes)
➠ How to cut a sponge cake with an easy trick!
➠ The secrets to avoiding common mistakes in making Italian Pan di Spagna sponge cakes
We have added just a few other ingredients that are these days considered common: lemon zest for flavor and we are using equal parts flour and cornstarch for the 'flour.'
We are also including some hot water to make this traditional sponge cake recipe even easier— we'll tell you why in the video!
INGREDIENTS
✔️ Eggs: 6 whole (cold)
✔️ Sugar: 1 cup / 180 g
✔️ Hot water: 3 tbsp
✔️ Flour (cake is preferable): 3/4 cup (90 g)
✔️ Corn Starch - 3/4 cup (90 g)
✔️ Lemon zest: from one
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TABLE OF CONTENTS
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0:00 Intro
0:22 How to Make Italian Sponge Cake / How to Make Pan di Spagna
0:51 How to Whip Eggs Perfectly for a Sponge Cake
2:00 How to Fold Flour into a Sponge Cake
3:23 How to Bake a Tall Sponge Cake
5:13 How to Easily Cut a Sponge Cake into Layers
6:45 How to Bake a Sponge Cake in a Jelly Roll Pan (for Layers)
7:37 Desserts to Make with Pan di Spagna Sponge Cake
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Modellare il Pan di spagna (Model spongecake) by ItalianCakes
Video guida per preparare correttamente basi di Pan di Spagna in diverse forme.
Le basi della pasticceria e del cake design. Ricette e tutorial passo-passo per realizzare torte decorate (torte di compleanno, torte nuziali, ecc.) usando pasta di zucchero (pdz), panna vegetale, ghiaccia reale, crema di burro, ecc. Nuovi video ogni settimana.
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Video guide to model spongecake.
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