Italian Cakes & Dessert Recipes

SOFT CHOCOLATE SPONGE CAKE (PAN DI SPAGNA AL CIOCCOLATO)

Chocolate sponge cake, the perfect base for filling your most delicious cakes!

This is the variant with the addition of cocoa of the classic sponge cake, a base of Italian pastry that will be useful for all your cakes and pies.


 

 

The ingredients to prepare it are very simple, but you need to have time and patience because it is a seemingly easy preparation that hides some pitfalls.

Follow all my tips to get it high, soft and you will see that you will not abandon it anymore!

 

Basic rules:

  • Eggs at room temperature
  • Sift the flours at least twice
  • Whip the eggs very well for at least about 20 minutes. ( Desist if you don’t have time!).

 

Ingredients for a 10 inches diameter chocolate sponge cake

SERVINGS:6

  • 5 medium eggs at room temperature
  • 100 g (1/2 cup) of 00 flour
  • 30 g (1/4 cup) of bitter cocoa
  • 30 g (1/4 cup) of potato starch
  • 160 g (3/4 cup) of granulated sugar
  • grated orange peel or vanilla
  • powdered sugar to taste (optional)

Note: In traditional sponge cake yeast is not present.

As this is a seemingly easy process but is actually complex, if you feel insecure add 1 generous teaspoon of sifted baking powder along with the flour.

 

DIRECTIONS:

Whip the eggs strictly at room temperature with the sugar until the mixture has increased fivefold in volume.

It will take 20 minutes whether you use a planetary mixer or an electric beater.

You should get a light and frothy mixture as in my photos.

Sift in a bowl the 00 flour, the starch, the bitter cocoa and possibly the baking powder, preferably twice.

Gently add in several times these ingredients .

This step is very delicate and must be done calmly without disassembling the mixture too much. Incorporate the ingredients with a spatula from the bottom up until you get a smooth consistency without lumps and uniform color.

 

Add grated orange peel or preferred flavoring.

Add the mixture to a buttered and lightly floured 10 inches cake pan with high sides.

Bake in a static oven preheated to 330 degrees for about 50 minutes, never open the oven before 35 minutes.

Do the toothpick test to verify the cooking.

After the necessary time, let cool with the oven door open for about an hour.

After the resting time, gently take it out of the mold.

Let the cocoa sponge cake cool completely before cutting it and using it as a base for your cake.

 

 

If you want, you can dust the cake with powdered sugar.

You can anticipate the work even two days before and close it well in plastic wrap.

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