Grandma’s Pan di Spagna recipe, easy and reliable: the foolproof Pan di Spagna recipe for a sponge cake with cream that always works and for many other desserts like the strawberry mimosa cake and much more! The original Pan di Spagna, as you know, doesn’t include baking powder, but how many times, after doing all the steps perfectly, have we found a collapsed sponge? I must tell the truth: it happened to me many times! For some time now, however, to avoid the risk that my preparation doesn’t rise, I use a bit of baking powder and my foolproof Pan di Spagna turns out practically perfect: a few moves and a few ingredients and it’s done! Let’s do a quick recap of a few guidelines and then let’s go to the kitchen to prepare our very light Pan di Spagna!
40 g of 00 flour per medium egg (about 1/3 cup);
30 g of sugar per medium egg (about 2 tbsp).
These are the tips my grandmother taught me and that’s how I’ve always done it. I don’t have a single fixed dose, but I know that depending on the cake I want to obtain, its size and height, I increase or decrease the number of eggs and consequently the sugar and flour so that:
For a round pan 20 cm (8 in) diameter and 5 cm (2 in) high I use 3 eggs (cake for 4-5 people);
For a round pan 22 cm (8.7 in) diameter and 5 cm (2 in) high I use 4 eggs (cake for 6 people);
For a round pan 24 cm (9.5 in) diameter and 5 cm (2 in) high I use 5 eggs (cake for 8 people);
For a round pan 26 cm (10 in) diameter and 5 cm (2 in) high I use 6 eggs (cake for 10 people);
and so on. If I want a low Pan di Spagna, I use a larger pan or I reduce the quantity of ingredients.
In the real Pan di Spagna there is no baking powder, but as I mentioned, since I don’t like risks and I don’t want to waste the ingredients I use, I always add a little: 1/2 packet of baking powder for 5-6 eggs; for smaller quantities I use teaspoons: 1 teaspoon for 2-3 eggs, 1 1/2 teaspoons for 4 eggs.
Often, to make the Pan di Spagna lighter, I replace half of the flour with cornstarch; it is not essential but you will notice the difference ;-). For the rest, follow the recipe explanation below and you will be able to make a perfect Pan di Spagna yourself! I remind you that if you want to stay updated on my recipes you can follow my Facebook page (here) and my Instagram profile (here) and find many more in my book “La Sicilia è in tavola”.
How to fill the Pan di Spagna:
Honey ricotta and mascarpone cream – easy and quick;
–Pastry cream with whipped cream – quick recipe;
–Quick microwave fake pastry cream;
–Dark chocolate cream with orange aroma;
_Mascarpone cream with pasteurized eggs in only 5 minutes

Take a look:

Difficulty: Very easy
Cost: Very inexpensive
Preparation time: 15 Minutes
Portions: 8 servings
Cooking methods: Oven
Cuisine: Italian

Ingredients

4 Eggs (Size M (medium))
1/2 cup Granulated sugar (about 120 g)
2/3 cup 00 flour (all-purpose style) (about 80 g)
2/3 cup Cornstarch (about 80 g)
1 teaspoon Vanilla extract
1.5 teaspoons Baking powder

Preparation

Beat the whole eggs with the sugar at medium speed and work until you obtain a very voluminous, fluffy mixture and the sugar is completely dissolved: this will take about 10 minutes.
Using a hand whisk and a sieve, gently add the cornstarch and incorporate it, then add the flour and do the same. Without deflating the mixture, finish by adding the baking powder and the vanilla extract. Pour the batter into a 24 cm (9.5 in) pan for a tall Pan di Spagna and bake at 170°C (338°F) in a conventional (static) oven for 35-40 minutes, but always perform the toothpick test before removing. For smaller quantities the baking time will be shorter, as for low Pan di Spagna cakes, but naturally for larger quantities or taller cakes the baking time will increase. After the baking time, open the oven slightly to let some air in and let it cool for ten minutes before removing from the pan. Leave it in the turned-off but still warm oven for thirty minutes, then unmold and place on a rack until completely cool. To keep the Pan di Spagna for a couple of days, when cold wrap it with plastic wrap and keep at room temperature. Fill as desired.