Pane Di Spagna
A light, fluffy Italian sponge cake with subtle citrus flavors, perfect for dessert or tea time, suitable for celebrations or everyday indulgence.
Ingredients
Instructions
- Beat eggs until thick.
- Gradually add sugar and beat well.
- Sift together flour, baking powder, cream of tartar, and salt.
- Add dry ingredients to eggs and sugar mixture; mix well.
- Add vanilla flavoring and continue beating.
- Pour batter into a greased tube pan.
- Bake for 1 hour at 350°F (175°C).
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before beating them. If you don’t have cream of tartar, you can substitute with an equal amount of lemon juice or vinegar. For added flavor, try incorporating almond extract instead of vanilla. This cake is perfect for layering with whipped cream and strawberries or serving with a sprinkle of powdered sugar.
Serving Suggestions
This delightful cake can be served plain, dusted with powdered sugar, or topped with fresh fruit and whipped cream. It pairs beautifully with Almond Cassata for a decadent dessert spread. You can also enjoy it alongside a cup of coffee or tea for an afternoon treat.
Storage & Reheating
Store any leftover Pane Di Spagna in an airtight container at room temperature for up to 3 days. For longer storage, wrap in plastic wrap and place in the freezer for up to a month. To reheat, let it sit at room temperature for a while, then warm briefly in the oven to restore its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Pane Di Spagna contains roughly 72 calories, with 1g protein, 18g carbohydrates, and 0g fat. It is an excellent source of vitamin C (24% of the Daily Value) and calcium (22% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 730mg per serving (32% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of flour?
You can substitute all-purpose flour with cake flour for a softer cake. However, avoid using whole wheat flour, as it may alter the texture and density of the cake. If you need to be gluten-free, consider using a gluten-free all-purpose flour blend, ensuring it contains xanthan gum for proper structure.
How can I tell when the cake is done baking?
To check if your Pane Di Spagna is done, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, it’s ready. If the toothpick has wet batter on it, allow the cake to bake for an additional 5-10 minutes, checking frequently.
Can I make this cake ahead of time?
Yes, you can make Pane Di Spagna ahead of time! It holds well for a few days at room temperature or can be frozen for up to a month. If making in advance, wrap it tightly to prevent it from drying out, and frost or layer it closer to serving time for the best flavor and texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).