Leavenless Sponge Cake with Lemon and Maizena
Pan di Spagna senza lievito is a delicate, crumb-light sponge cake without chemical leavening, relying entirely on whipped eggs for its rise. This Thermomix version incorporates hot water and extended mixing to create maximum volume and an airy structure. The combination of wheat flour and maizena (cornstarch) produces a tender crumb with subtle sweetness balanced by bright lemon zest. The cake rises dramatically in the oven, creating a golden exterior while staying moist inside. Perfect for anyone avoiding baking powder or looking for a classic European-style sponge, it's ideal for layering with cream, jam, or serving alongside coffee. This version stands apart through its precise Thermomix technique, which ensures thorough aeration and homogeneous batter, resulting in superior lift and even texture compared to hand-whisked versions.
Ingredients
- 6 eggs
- 1 cups sugar
- 3 tbsp water, hot
- ¾ cups wheat flour, sifted
- 11 tbsp maizena or cornstarch, siftedpotato starch1:1thickener
similar texture and rise
- 1 lemon zest, grated
Instructions
- 1
Process lemon zest and sugar until finely combined.
- 2
Insert butterfly blade and add eggs with hot water, mix until volume triples.
- 3
While mixing, gradually add sifted flour and maizena until batter is smooth and homogeneous.
- 4
Pour into parchment-lined pan and bake in preheated static oven at 350°F for 20 minutes.
- 5
Reduce temperature to 350°F and continue baking for another 20 minutes until golden.
Tips
Hot water activates proteins in egg whites for maximum volume. Add it gradually while mixing at speed 3 to ensure even distribution and prevent curdling, crucial for this leavenless cake's rise.
Extended mixing (15+ minutes total) is non-negotiable. The longer whipping incorporates countless tiny air bubbles that support the cake's structure without chemical leaveners.
Sift flour and maizena separately before adding to prevent lumps, then fold gently at low speed to maintain aeration gained during egg beating phase.
Good to Know
Room temperature in airtight container up to 3 days. Refrigerate for extended storage up to 5 days.
Bake up to 2 days ahead. Wrap in plastic wrap and store in cool, dry place. Frost or fill day-of for best texture.
At room temperature or lightly chilled. Serve with fresh whipped cream, jam, berries, or dusted with powdered sugar.
Common Mistakes
Underwip the egg mixture to avoid dense, sunken cake with poor rise.
Add flour too quickly to avoid deflating the batter and losing volume.
Skip sifting flour to avoid lumps that create uneven crumb structure.
Substitutions
Gluten-Free Swaps
General Alternatives
slightly more delicate crumb
FAQ
Can I make this without a Thermomix?
Yes, hand-whisk eggs with hot water in a heatproof bowl over simmering water until tripled in volume (15-20 minutes). Use an electric mixer if available. The process requires patience but yields excellent results with consistent whisking.
What if I don't have maizena?
Cornstarch, potato starch, or arrowroot work 1:1. All produce similar lightness. Avoid all-flour substitution as it creates denser cake. Some bakers use half flour, half starch for this specific texture.
How long does this cake keep?
Room temperature in airtight container: 3 days. Refrigerated: 5 days. Unfrosted cake freezes well up to 1 month wrapped tightly. Thaw at room temperature before serving.