Ingredients with Measurements:
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter, melted
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Whisk
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.
3. In a large bowl, beat the egg whites on high speed until soft peaks form. Gradually add the sugar and continue to beat until stiff peaks form.
4. In a separate bowl, beat the egg yolks until light and fluffy. Add the vanilla extract and melted butter and beat until combined.
5. Gently fold the egg yolk mixture into the egg white mixture.
6. Gradually fold in the flour mixture until just combined.
7. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 200
Fat: 6g
Carbohydrates: 32g
Protein: 5g
Substitutions for Ingredients
- For the all-purpose flour, you can use gluten-free flour or almond flour.
- For the butter, you can use coconut oil or olive oil.
Variations:
- Add 1/2 cup of chopped nuts or dried fruit to the batter before baking.
- Top the cake with a chocolate glaze or a dusting of powdered sugar.
Tips and Tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- If the cake is browning too quickly, cover it with aluminum foil for the remainder of the baking time.
Storage Instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
Reheat the cake in the oven at 350°F for 5-7 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar and top with fresh berries.
- Serve the cake with a dollop of whipped cream.
Garnishes:
- Fresh berries
- Chopped nuts
- Chocolate shavings
Pairings:
- Vanilla ice cream
- Fresh fruit
- Coffee
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of milk to the batter before baking.
- If the cake is too dense, make sure to beat the egg whites until stiff peaks form.
Food Safety Advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
- Store the cake in an airtight container at room temperature for no more than 3 days.
Food History:
The Pan di Spagna is a traditional Italian cake that dates back to the 18th century. It is a light and fluffy cake that is often served with fresh fruit or a dusting of powdered sugar.
Flavor Profiles:
- Sweet
- Rich
- Chocolatey
Serving Suggestions:
- Serve the cake with a dollop of whipped cream or a scoop of ice cream.
- Top the cake with fresh berries or a dusting of powdered sugar.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Rich, Moist, Chocolatey, Sweet, Aromatic