How To make Pan Di Spagna Basic Genoise (Sponge Cake)
5 Eggs
2 Egg yolks
6 1/2 oz Sugar
1 t Vanilla
6 1/2 oz Cake flour
1/4 ts Cornstarch
Salt; a pinch Preheat oven to 350 degrees. 1. Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment until the mixture doubles in volume-about 15 minutes on high speed. Just before stopping the
mixer, add the vanilla and mix in. 2. Sift together the cake flour, cornstarch and salt. fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended. 3. Coat two 10-inch round cake pans with shortening. Pour the batter into the pans and put them immediately into a preheated 350 degree oven. Bake until tops are springy to the touch, about 45-50 minutes. 4. Remove the cakes from the pans and cool on a wire rack. When cool, use a long serrated knife to slice off the tops of the cakes. For tirami su or other layer cakes, divide each cake into three uniform layers with a serrated knive. Makes two cakes. Suggested wine: Passito del Santo Chef Andrea says in his book, "We bake all our own cakes an Andrea's, and this is the one we probably bake most often. It is the basis for our own tirami su, our strawberry cake, and a few others." From La Cucina di Andrea's cookbook by Andrea Apuzzo. 89-63780 Published by dell'ART, Inc. Andrea's Restaurant 3100 Nineteenth Street Metairie, Louisiana, 70002
How To make Pan Di Spagna Basic Genoise (Sponge Cake)'s Videos
FLUFFY Vanilla Sponge Cake Recipe | The BEST Genoise Sponge Cake
Today, I’m sharing how to make the fluffiest genoise sponge cake! This sponge cake is very simple, but one mistake can hugely affect the texture, like so many other pastries. That is why I’m sharing my tips and tricks to make it fluffy and silky in this video so that you can make it successful at home. Give the video a thumbs up & share it with your friend if you liked it!
INGREDIENTS
For 2 6”(15cm) pans or 1 8”(20cm) pan
▪ Egg: 4 large eggs
▪ Granulated sugar: 140g (4.9oz)
▪ Cake flour: 130g (4.6oz)
▪ Milk: 20g (0.7oz, about 4 tsp)
▪ Oil: 40g (1.4oz)
▪ Vanilla extract: 1/4 tsp
BAKE at 355F | 180C for about 25 - 30 mins for 2 6’ pans.
Or about 35 mins for 1 8” pan.
???? Get the printable recipe from my blog!:
Check out this video to learn how to make a biscuit sponge:
WATCH OTHER TUTORIALS!:
[How to Make an AMAZING Chocolate Lava Cake at Home]
[SIMPLE CHOCOLATE MIRROR GLAZE RECIPE]
[THE ULTIMATE CHOCOLATE MOUSSE RECIPE]
Let's connect!
Instagram:
MUSIC:
Music by Ice Cream Cult - Snow Day! (Feat. Joey Boone) -
Music by Naomi - Clouds -
#genoise #spongecake #geoisecake #genoisecakerecipe
Delicious Italian Sponge Cake (Pan di Spagna)
This is one of my favorite Italian desserts. It's simple to make and very versatile. Enjoy!
Mixer that I use (affiliate):
⬇️⬇️ RECIPE BELOW ⬇️⬇️
INGREDIENTS
Sponge cake:
5 large eggs at room temperature
1.5 tsp vanilla extract (or seeds from one vanilla bean)
2/3 cup flour
1/2 cup corn starch
3/4 cup sugar
1 pinch of salt
Strawberry whipping cream:
1 cup whipping cream
2-3 tbs (or more) strawberry jam
Berries:
Blackberries, strawberries, blueberries
Ice wine (or dessert wine or liquor) for soaking the berries for an hour or more
DIRECTIONS
Sponge cake:
In a large bowl, add eggs (room temperature), vanilla, a pinch of salt and 1/4 cup of sugar. Using a hand mixer (or a standing mixer) beat this mixture for about 15-20 minutes until the mixture becomes foamy and creamy. While mixing, add another 1/4 cup of sugar. Continue beating the mixture and add the last 1/4 cup of sugar, and the mixture is ribbon creamy. Stop using the mixer, place a kitchen strainer on top of the bowl and sift the flour and corn starch. With a wire whisk slowly and carefully fold in the flour and cornstarch mixture into the batter, make sure all the mixture is well incorporated.
Pour the mixture into 2 cake pans or one large springform that has been well greased and floured. Bake the cake in the oven at 350 F for 35-40 minutes or until golden brown. Remove the cake from the oven and take the cake out of the pans and cool off on a wire rack.
Strawberry whipping cream:
Prepare strawberry whipping cream by whipping jam and whipping cream together until the cream is peaking (do not overbeat, otherwise it will become butter).
Decoration:
After the cake is cooled, cut the top part off. Cut out a concave hole to fill it with the fruit and cream.
You can use this sponge cake for many different occasions. Do not be alarmed if it feels a little dry, because it is, sprinkle ice wine, vermouth, milk or whatever you like. Then you can add vanilla cream or Ricotta cream with chocolate bits or any filling to your liking, and decorate. Enjoy!
Pan di Spagna - Italian Sponge Cake
Pan di Spagna is at the base of many Italian desserts, from more classic birthday cakes to many other cakes that belong to the tradition: torta mimosa, torta delizia, zuppa inglese, just to name a few. Over time, we will explore many of these.
For the written recipe and more, visit
Easy Italian Sponge Cake Recipe (Pan Di Spagna) | Butterless Sponge Cake | ASMR Cooking
#easyspongecake #spongecake #pandispagna #asmrcooking
Italian Sponge Cake or Pan di Spagna is one of the most important and used base cakes. It is really easy to make, following a few simple rules, and there's no need for any butter or baking powder to get a perfect sponge cake.
Ingredients:
3 eggs
sugar 90g.
flour 90g.
a pinch of salt
vanilla extract 1/2 teaspoon
Instructions:
1. Mix the eggs with the sugar and a pinch of salt until they double the volume. Add vanilla extract and continue to mix until you obtain a foamy and smooth texture (as in the video).
2. Sift the flour and add half of the quantity. Whisk gently. Then add the rest of the flour. Just pay attention not to overmix.
3. Pour it into a cake tray and bake for 20 minutes at 170°C, in the preheated oven.
4. Once ready, leave to cool down completely in the oven, with the door opened.
This is the quantity used for a baking tray of 20x22cm. The algorithm for bigger sponge cake is:
30g of flour and 30g of sugar for each egg used
Example:
5 eggs + 150g. flour (5x30) +150g sugar (5x30)
7 eggs + 210g. flour (7x30) +210g sugar (7x30)
VERY Important: If you use more eggs, add 5 minutes of extra baking.
Don't open the oven door in the first 15 minutes.
Enjoy!
------------------------------------------------------------------------------------------------
GEAR:
▶▶Camera:
USA:
Italy:
▶▶Microphone:
USA:
Italy:
▶▶Filter ND:
USA:
Italy:
▶▶Mini tripod:
USA:
Italy:
▶▶Tripod:
USA:
Italy:
▶▶Lighting:
USA:
Italy:
------------------------------------------------------------------------------------------------
▶▶Feel free to LIKE, SHARE and SUBSCRIBE
▶▶INSTAGRAM:
▶▶FACEBOOK:
How to : Pan di Spagna, an Italian Sponge Cake
Welcome back to another italian basic knowledge, how to! Today we will make a basic recipe for several italian dessert: Pan di Spagna
This recipe is very classic and genuine without Baking Powder, Oil, Butter or Milk and will be useful for a great classic dessert here in tuscany, Zuccotto that will be online this thursday!!!
If you have liked the recipe please subscribe to Gnam for more content like this : and like the video, if you have any question feel free to ask here in the comments ^_^
INGREDIENTS
200 gr eggs ( room temperature )
150 gr egg yolks ( room temperature )
190 gr sugar
85 gr all-purpose flour
85 gr potato starch
vanilla bean or a teaspoon vanilla extract
grated lemon zest
Mix 200 gr eggs with a whisk
take 150 gr egg yolks and add grated lemon zest
add the inside of a vanilla bean or the vanilla extract
mix well the egg yolks with a whisk
sift 85 gr all-purpose flour and 85 gr potato starch in a mixing bowl
sift the mixed flours again
put the eggs in a stand mix
begin to beat the eggs at medium/high speed and add 190 gr sugar
when the eggs begin to turn to a pale yellow add egg yolks a little at the time.
Continue to beat the eggs until very fluffy and pale yellow (about 15 minutes on medium/high speed)
To test that it has been beaten enough, let a small amount of batter fall into the mixing bowl. If it remains sitting on top, it means that it's ready.
Add the flours in two times, slow down the stand mix at medium/low speed
butter a springform pan ( 22 cm diameter )
Pour the batter into the prepared pan
preheat the oven at 180°
Cook for 25/30 minutes (keep the door slightly open using a wooden spoon or a little ball of tin foil)
Insert a toothpick and if it comes out clean the pan di spagna is ready
Remove the pan di spagna from the oven, let it cool
That's all! I hope you enjoy this italian sponge cake that you can use for several dessert!!! If you want to see a specific italian recipe done please ask in the comment section and let's see if i can do it!!
00:00 Presentation
00:11 Preparation
03:46 Cooking
05:01 Ingredients
05:21 Done
#spongecake
#genoisecake
#pandispagna
Come fare il Pan di Spagna - Sponge Cake
Come si fa il pan di Spagna - How to make the Sponge Cake