Pan di spagna

Course Pastry
Cuisine Italian
Servings 1 Cake


  • 8 Pieces Eieren
  • 240 g Suiker
  • 0,5 Pieces Citroen Peel
  • 240 g Pastry flour


  • Put the eggs, sugar and lemon zest in a mixer and let the mixer beat for 15 to 20 minutes, until the blend is light yellow and three times the original volume.
  • Remove the bowl from the mixer and sprinkle the flour partially, while mixing with a spatula until fluffy.
  • Preheat the oven to 170ºC. Grease a spring tin and line it with baking paper. Pour the batter into the tin and put it in the oven.
  • Bake for 35 to 40 minutes and leave the oven closed for the first 30 minutes. With a satay prick you can check if it's cooked. If the prick is still damp, let it bake for a while.
  • When the cake is cooked, turn off the oven and leave the oven door ajar. Let it cool down for 10 minutes. Then place the cake on a grid to continue to cool. After 10 minutes, gently loosen the cake with a knife, remove from the spring tin and leave to cool down.
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