Gluten Free Pan di Spagna Recipe
3 basic ingredients are all you need to make this classic Italian sponge cake! Enjoy this light and airy pan di spagna as is with a dusting of powdered sugar or use as a base for other desserts.
Servings 10 servings
Calories 122kcal
Equipment
- 22 cm springform pan
Ingredients
- 4 large eggs
- 120 grams granulated sugar
- pinch salt
- 1 tsp vanilla extract optional
- 120 grams cornstarch
Instructions
- Make sure your eggs are at room temperature. Remove them from the fridge at least one hour prior to preparing the cake.
- Preheat your oven to 350 degrees F and place the rack in the center of the oven. Generously grease and flour (with cornstarch) a 22 cm spring form pan or you may line it with parchement paper.
- Carefully measure your sugar and cornstarch, use a scale for more precision. Sift your cornstarch twice to ensure there are no lumps in it.
- In a large mixing bowl, combine the eggs and sugar with a pinch of salt. Use a stand mixer with the egg beater attachment or a hand mixer to beat the mixture until very pale (almost white), thick and creamy. This will take anywhere from 15 to 20 minutes. This step requires patience!
- Gently stir in the vanilla extract.
- Use a rubber spatula or wooden spoon to carefully fold in the cornstarch in three additions. Use gentle movements and do not overstir the batter at this point or it will deflate.
- Pour the batter into the prepared pan and bake for 35 minutes until puffy and golden brown and a toothpick inserted in the center comes out clean. Do not open the oven door before 30 minutes have passed to check on the cake!
- When done, turn off the oven and leave the cake in the oven with the door ajar for 10 minutes to ensure it does not deflate once out of the oven.
- Transfer to a wire rack, remove the sides of the pan and let cool completely before serving.
- Serve with a dusting of powdered sugar, a dollop of whipped cream and/or fresh fruit for a simple dessert.
Notes
Tips
-Make sure your eggs at room temperature, take them out of the fridge one hour before you prepare the cake.
-For the best result, use a kitchen scale to weigh your ingredients.
-Be patient and take the time that it takes to whisk the eggs and sugar until the mixture is pale, thick and creamy.
-However, do not over beat the mixture or the cake will crumble when you cut it.
-Gently fold in the sifted cornstarch and do not over stir or the cake will deflate.
-Refrain from opening the oven door before 30 minutes to check on the cake.
-When it is done, turn off the oven and leave the cake inside with the door ajar for 10 minutes in order to ensure it does not deflate. Substitutions and Variations Pan di spagna may be made only with eggs, sugar, cornstarch and a pinch of salt however flavorings may be added such as:
-vanilla extract (as in this recipe)
-lemon zest
-orange zest Can this recipe be doubled? To make a larger sponge cake (14 servings), double the ingredients and bake in a 26 cm springform pan. Baking time will be longer, from 45-50 minutes. Serving Suggestions -Serve as is with a dusting of powdered sugar.
-Top with a dollop of whipped cream and fresh fruit.
-Cut in 2 or 3 to make a layer cake filled with pastry cream; whipped cream; jam and/or fruit, if desired.
-Use this sponge cake to make tiramisu or a trifle. Storage Keep well sealed in plastic wrap at room temperature for up to 3 days. To Freeze Yes it can! Wrap well with plastic wrap and place in a freezer bag for up to 1 month. Defrost at room temperature and use within 2 days after it is defrosted.
-For the best result, use a kitchen scale to weigh your ingredients.
-Be patient and take the time that it takes to whisk the eggs and sugar until the mixture is pale, thick and creamy.
-However, do not over beat the mixture or the cake will crumble when you cut it.
-Gently fold in the sifted cornstarch and do not over stir or the cake will deflate.
-Refrain from opening the oven door before 30 minutes to check on the cake.
-When it is done, turn off the oven and leave the cake inside with the door ajar for 10 minutes in order to ensure it does not deflate. Substitutions and Variations Pan di spagna may be made only with eggs, sugar, cornstarch and a pinch of salt however flavorings may be added such as:
-vanilla extract (as in this recipe)
-lemon zest
-orange zest Can this recipe be doubled? To make a larger sponge cake (14 servings), double the ingredients and bake in a 26 cm springform pan. Baking time will be longer, from 45-50 minutes. Serving Suggestions -Serve as is with a dusting of powdered sugar.
-Top with a dollop of whipped cream and fresh fruit.
-Cut in 2 or 3 to make a layer cake filled with pastry cream; whipped cream; jam and/or fruit, if desired.
-Use this sponge cake to make tiramisu or a trifle. Storage Keep well sealed in plastic wrap at room temperature for up to 3 days. To Freeze Yes it can! Wrap well with plastic wrap and place in a freezer bag for up to 1 month. Defrost at room temperature and use within 2 days after it is defrosted.
Nutrition
Calories: 122kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 74mg | Sodium: 30mg | Potassium: 29mg | Fiber: 0.1g | Sugar: 12g | Vitamin A: 108IU | Calcium: 12mg | Iron: 0.4mg