Pan di Spagna
Pan di Spagna
A light sponge cake adapted in Italian Jewish kitchens with olive oil so it can remain pareve. It can also be made for Passover with potato starch or matzo cake meal instead of standard flour.
Ingredients
- •6 large eggs, room temperature
- •3/4 cup granulated sugar
- •3/4 cup cake flour or potato starch for Passover
- •1/4 cup extra-virgin olive oil
- •1 teaspoon lemon zest
- •1/4 teaspoon kosher salt
Instructions
- 1
Preheat the oven to 350°F/175°C and line the bottom of an 8-inch cake pan.
- 2
Separate the eggs, placing the whites in one bowl and the yolks in another.
- 3
Beat the yolks with half the sugar until thick and pale, then whisk in the olive oil and lemon zest.
- 4
In a clean bowl, beat the egg whites with the salt, gradually adding the remaining sugar until glossy peaks form.
- 5
Fold the whites gently into the yolk mixture in batches.
- 6
Sift in the flour or potato starch and fold carefully so the batter stays airy.
- 7
Pour the batter into the prepared pan and smooth the top lightly.
- 8
Bake for 25 to 30 minutes, until the cake is risen, golden, and springs back when touched.
- 9
Cool before unmolding and serving.
Kosher notes
For Passover, replace flour with certified kosher-for-Passover potato starch or cake meal. Olive oil keeps the cake pareve.
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