HOW TO MAKE PAN DI SPAGNA (ITALIAN SPONGE CAKE) RECIPE by ItalianCakes USA

[@bejoyful]

This is the cake I remember from my childhood birthdays; didn't cake for it as child but LOVE it now! Thank you!!

[@italiancakesusa]

Thnak you very much 😘

[@mariastar8437]

I still make this cake most weeks .. drizzle Marsala wine on each layer .. then add vanilla custard on first layer … chocolate custard on the last layer .. dust with icing sugar … and enjoy

[@markeetaroane3]

I loved making this cake I added limoncello to may layers and made a marscapone frosting with shaved white chocolate

[@italiancakesusa]

Hi Markeeta, with limoncello I had never tried. In Italy we often use water and rum, Maraschino (always with a little water) or Martini vermouth. Best wishes!

[@markeetaroane3]

@@italiancakesusa Thank you for the reply. I am making the cake again right now. My inlaws are coming for dinner tomorrow. I made a blueberry curd and strawberry coulis to go with the cake for tomorrow. I will add a little limoncello simple syrup to go on the layers.

[@italiancakesusa]

Great job Markeeta!

[@antoniaorlina7997]

Thanks for the recipe.it's easy and simple.

[@italiancakesusa]

Thank you Antonia, If you like our videos subscribe to the channel. Ciao antonia, se sei italiana puoi iscriverti al nostro canale principale kzbin.info

[@jgdlarch1]

What are the oven temps in celcius you bake this spagna at...? Not farenheit but celcius... Thank you...

[@italiancakesusa]

I use two systems to bake it. Always in a static oven in the center of the oven. Bake at 180°C, or at 200°C for the first 10 minutes and then at 175°C until cooked through.

[@catherinelee4089]

May I know what’s the size pan?

[@Blacksheep-b6k]

Cam u add grated lemon or orange peel? And if so at what stage would you recommend that it’s added ?

[@italiancakesusa]

Hi Giuseppe, no flavoring is provided in the dough. It is a base that is always wet with syrup flavored to taste.

[@Blacksheep-b6k]

Ok grazie ! I love the video , u remind me of my mom

[@somiasKitchenlife3387]

Unique

[@markeetaroane3]

Making this again today. I'll be making a tiramisu

[@italiancakesusa]

Hi Markeeta, well, let's wait to hear what you think.

[@jgdlarch1]

My cake did not rise...I am in america and I set my convection oven to 390 degrees and then 360 degrees per directions and it cooked in 15 minutes...can someone give me some insight to what may have happened...? MAYBE I SHOULD HAVE SET OVEN TO 350 DEGREES...? BTW I USED A 8X8 SQUARE PAN... THNX

[@italiancakesusa]

Hi Jack. If this type of cake does not grow there is a problem in the process. Probably the eggs have not been whipped enough. Yeast should not be used, and the air incorporated in the eggs acts as a leavening agent. The step of incorporating the flour is also critical. If you overwork the dough at the baking stage the cake will collapse in the center. The flour to be used should not be yeast flour but a weak flour.

[@angiestojanovski1463]

Looks delicious new subscriber here can you tell me what flour you use from Perth Western Australia

[@italiancakesusa]

Hi, I'm sorry but here in Italy we use 00 flour, I'm not sure what it's equivalent to in Australia.

[@ShortFuseFighting]

lievitato naturalmente??

[@TechHouseTT]

There is too much flour in this cake and also i think that beating the white again with the flour make it less airy

[@NatashaB000]

First

[@italiancakesusa]

Thank you very much!!!