About this recipe:This classic Italian sponge cake or 'Pan di Spagna' is made without butter and doesn't contain any raising agent. Instead, eggs are whipped until very light and fluffy to make this light and airy cake. Take the eggs out of the fridge at least 1 hour before starting to make this cake. If cold, they won't whip as expected.
Makes: 1 24cm sponge cake
6 medium sized eggs (about 60g per egg), room temperature
1 pinch salt
2 teaspoons vanilla extract
180g granulated sugar (or 30g for each egg)
180g plain flour (or 30g for each egg), sifted
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Preheat oven to 160 C / Gas 2. Lightly grease and flour a 24cm cake tin.
Crack the eggs into a non-metallic bowl. Add the salt and vanilla extract; beat with an electric mixer for 10 to 15 minutes, gradually adding the sugar as you beat, about one spoonful at the time. After 10 minutes they will look whipped enough but if you keep beating, you will notice they will whip up even more and become really fluffy.
Fold in the flour, a bit at the time, using a plastic spatula or wooden spoon. Pour the cake mixture into the prepared tin.
Bake in preheated oven for 25 to 30 minutes. After 25 minutes, check if a skewer inserted into the cake comes out clean. Otherwise cook for a further five minutes. Turn off the oven; leave the cake inside with the door ajar for 10 minutes.
Remove from oven and allow to completely cool before filling or decorating.
For a softer and taller cake, use 120g plain flour and 60g potato flour.