Sponge Cake (Pan Di Spagna)

Pan di Spagna, literally Spanish bread in Italian, is the sponge cake that anchors most classical Italian desserts. There’s no butter, no oil, no baking powder. The lift comes entirely from properly whipped eggs. That makes it lighter than a butter cake but firm enough to soak up coffee, liqueur, or syrup without falling apart, which is why it’s the secret architecture under tiramisu and zuppa inglese.

The technique is a separated foam method. Yolks beaten with sugar until pale and ribbony build one airy structure; whites beaten to firm peaks build another. The two get folded together gently, then the flour and cornstarch are sifted in three additions to keep that airiness intact. Cornstarch swapped for a portion of the flour is the trick that gives the crumb its tender, almost cottony texture.

Folding rather than stirring is the rule. Every stroke deflates the batter slightly, so confident, minimal movements are best.

Pro Tips

• Bring the eggs to room temperature first. Cold whites won’t reach full volume.
• Use a clean, grease-free bowl for the whites. Even a trace of fat will keep them from whipping.
• Don’t open the oven during baking. A drop in temperature can collapse the rising sponge.
• Cool upside down on the parchment so the cake doesn’t compress under its own weight.

Variations

• Add a teaspoon of grated lemon zest or orange zest to the yolk mixture for a citrus-scented version.
• Soak the cooled cake in espresso and marsala for instant tiramisu base.
• Split the cooled cake in half and fill with whipped cream and fresh berries for a quick layer dessert.