Sponge cake recipe

Pan di Spagna (sponge cake) is a cake base very famous invented by an italian pastry chef in visit to the court of Spain. In its classical version consists of eggs, sugar and flour. We can use it for cakes from the most traditional, or as a base for a decorated cake. The baking powder is not usually used in the sponge cake. We recommend it only for those who does not have a stand mixer and still want to get a cake very soft.

Video – Pan di Spagna recipe

– 3 eggs
– 120gr of flour
– 120gr of caster sugar

Separate egg whites from egg yolks. Beat the egg whites, add the sugar in rain. When the sugar is well dissolved, add the egg yolks, one at a time, and whip for about 2-3 minutes. Add the sifted flour. Quickly incorporate the flour with a spoon or spatula. Put everything in a buttered pan.
Cooking in the oven at 200 degrees for 5 minutes and then at 180 degrees for about 30 minutes. Attention the cooking time can vary depending on many factors, we recommend that you check the cooking with a toothpick. At the end of cooking leave the mold on a rack for 10 minutes and then remove the sponge from the mold. The sponge will need to rest 24 hours before being used.

Italian chantilly cream recipe

– 1,7 cups (400ml) milk
– 4 egg yolks
– 1/2 cup (125gr) sugar
– 1oz (30gr) flour
– 1 cup (250ml) cream
– 1/2 lemon peel
– a little pinch of salt

Beat the egg yolks with sugar and salt, add the flour and mix well. Add the milk previously boiled with lemon peel. Boil for a few minutes, stirring constantly. Pour into a container and allow to cool, covering the cream with plastic wrap.
Whip the cream and fold into the cooled cream with a spoon.

More information can be found by viewing the step by step video.