Pan di Spagna

Name: Pan di Spagna
Total time: 35 min
Cuisine: Italian
Ingredients: 150 g eggs; 110 g sugar; 120 g flour 00 190W; 0.3 g salt

35m

Serves 1

35m

Serves 1

Directions

1First add the eggs and make them foam until they are ready to accept the flour and flour.
2Once the eggs have foamed, add sugar all at once.
3Mount for the appropriate time until the mass falls but does not sink immediately.
4Sift the flour.
5Add the sifted flour and salt all at once.
6Immediately start mixing with few but firm movements, going around a little bit and then down to the bottom of the bowl.
7Grease a cake pan (22/24 cm diameter) with a little oil or spray.
8Transfer the mixture to the cake pan.
9Level the dough with a quick pass; do not beat the mold.
10Bake at 170 degrees Celsius at half height in the oven.
11Never open the oven before halfway through the cooking time.
12After 35 minutes, use a toothpick to check if it's cooked; if it comes out clean, it means it's cooked.
13Once cooked, the sponge cake should be flat and come out of the cake pan by itself.
14Cut the sponge cake in half to see the inside, which should have consistent alveolatures and be very elastic.

cake panoven

To get a good sponge cake, first add the eggs and make them foam to activate foaming proteins, pull in air, and tie water inside.
Once eggs have foamed, add sugar all at once.
Mount until the mass falls but does not sink immediately.
Sift the flour to avoid yeast.
Add all powders at once and start shooting immediately with few but firm movements.
Go around and down in the bowl to ensure flour is mixed from the bottom.
Grease the cake pan with a little oil or spray, no need for flour.
Level the dough with a quick pass, do not beat the mold.
Never open the oven before halfway through the cooking time.
Use a toothpick to check if it's cooked; if it comes out clean, it means it's cooked.

35m

Serves 1

35m

Serves 1

1First add the eggs and make them foam until they are ready to accept the flour and flour.
2Once the eggs have foamed, add sugar all at once.
3Mount for the appropriate time until the mass falls but does not sink immediately.
4Sift the flour.
5Add the sifted flour and salt all at once.
6Immediately start mixing with few but firm movements, going around a little bit and then down to the bottom of the bowl.
7Grease a cake pan (22/24 cm diameter) with a little oil or spray.
8Transfer the mixture to the cake pan.
9Level the dough with a quick pass; do not beat the mold.
10Bake at 170 degrees Celsius at half height in the oven.
11Never open the oven before halfway through the cooking time.
12After 35 minutes, use a toothpick to check if it's cooked; if it comes out clean, it means it's cooked.
13Once cooked, the sponge cake should be flat and come out of the cake pan by itself.
14Cut the sponge cake in half to see the inside, which should have consistent alveolatures and be very elastic.

cake panoven

To get a good sponge cake, first add the eggs and make them foam to activate foaming proteins, pull in air, and tie water inside.
Once eggs have foamed, add sugar all at once.
Mount until the mass falls but does not sink immediately.
Sift the flour to avoid yeast.
Add all powders at once and start shooting immediately with few but firm movements.
Go around and down in the bowl to ensure flour is mixed from the bottom.
Grease the cake pan with a little oil or spray, no need for flour.
Level the dough with a quick pass, do not beat the mold.
Never open the oven before halfway through the cooking time.
Use a toothpick to check if it's cooked; if it comes out clean, it means it's cooked.