Ingredients with Measurements:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- ½ cup vegetable oil
- ½ cup whole milk
- Zest of 2 lemons
Special Equipment Needed:
- 2 9-inch round cake pans
- Electric mixer
- Sifter
- Grater
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper.
2. Sift together the flour, baking powder, and salt in a medium bowl.
3. In a large bowl, beat together the sugar, eggs, vanilla extract, and lemon juice using an electric mixer until light and fluffy.
4. Slowly add the oil and milk to the egg mixture and mix until combined.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Stir in the lemon zest.
7. Divide the batter evenly between the two prepared cake pans.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans 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: 12-14 slices
Nutritional Information:
Calories: 250
Fat: 10g
Carbohydrates: 33g
Protein: 5g
Substitutions for Ingredients
- For the all-purpose flour, you can use gluten-free all-purpose flour.
- For the vegetable oil, you can use melted coconut oil or olive oil.
- For the whole milk, you can use almond milk or oat milk.
Variations:
- For a chocolate version, add ½ cup cocoa powder to the dry ingredients.
- For a raspberry version, add 1 cup fresh or frozen raspberries to the batter.
- For a coconut version, add ½ cup shredded coconut to the batter.
Tips and Tricks:
- Make sure to sift the dry ingredients together to ensure a light and fluffy cake.
- Beat the eggs and sugar together until light and fluffy for a light and airy cake.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Storage Instructions:
Store the cooled 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 5-10 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar and top with fresh lemon slices.
- Serve the cake with a dollop of whipped cream and fresh berries.
- Drizzle the cake with a lemon glaze.
Garnishes:
- Fresh lemon slices
- Powdered sugar
- Whipped cream
- Fresh berries
Pairings:
- Vanilla ice cream
- Fresh fruit
- Lemon curd
- Espresso
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Mashed potatoes
- Grilled fish
Troubleshooting Advice:
- If the cake is too dense, make sure to beat the eggs and sugar together until light and fluffy.
- If the cake is too dry, make sure to not overbake it.
Food Safety Advice:
- Make sure all ingredients are at room temperature before starting.
- Make sure to use clean utensils and bowls.
- Make sure to store the cake in an airtight container at room temperature.
Food History:
The Pan di Spagna is a classic Italian sponge cake that is believed to have originated in the 18th century. It is a light and airy cake that is often flavored with lemon or other citrus fruits.
Flavor Profiles:
This cake has a light and airy texture with a subtle lemon flavor.
Serving Suggestions:
This cake is best served with a dollop of whipped cream and fresh berries. It can also be served with a cup of espresso or a scoop of vanilla ice cream.
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Region: Italian