Pan di Spagna Sponge Cake with Thermomix
Pan di Spagna is Italy's signature sponge cake—a light, airy foundation for countless desserts. This version harnesses the Thermomix to streamline the classic technique, creating a tender crumb through careful separation and folding of eggs. The cake balances subtle lemon zest brightness against neutral sweetness, delivering a delicate texture that absorbs syrups or pairs with cream. It's the go-to recipe for home bakers seeking reliable structure without hand-whisking fatigue. Serve it plain with espresso, layer it with pastry cream and jam, or use as a base for tiramisu. What sets this method apart: the machine whips egg whites to stiff peaks in minutes, heats the yolk mixture to exact temperature for stability, then gently folds everything together—precision that home cooks typically struggle with. The result is consistently tall, moist, and tender.
Ingredients
- 6 eggs, whole
- 6 tablespoons water, boiling
- 1 ¼ cups sugar, granulated
- 2 ½ cups flour, type 00
- 1 packet baking powder, for cakes
- lemon zest, finely grated(optional)orange zest or vanilla extractequal or 1 tsp vanillaflavoring
different citrus note or classic vanilla
Full guide →
Instructions
- 1
Whip egg whites with the butterfly attachment until stiff peaks form
- 2
Set whites aside
- 3
In clean bowl, process sugar with finely grated lemon zest on turbo for thirty seconds
- 4
Insert butterfly attachment, add egg yolks and boiling water, heat to forty degrees on speed three for one minute
- 5
Remove butterfly, add flour on speed three to five for forty seconds
- 6
Fold in whites and baking powder on speed two for twenty seconds with a spatula
- 7
Transfer batter to greased and floured cake pan
- 8
Bake in preheated oven until golden
Tips
Separate eggs when cold for cleaner whites, but bring them to room temperature before processing—this helps whites whip faster and yolks emulsify more evenly with the hot water.
Do not skip heating the yolk mixture to 40 degrees; this temperature stabilizes the foam and prevents collapse during folding, crucial for rise and tender crumb.
Use type 00 flour as specified; its fine particle size creates the signature delicate texture. All-purpose flour yields denser, tougher cake.
Good to Know
Keep covered at room temperature for two days, or wrapped in plastic in refrigerator for four days. Freeze unfrosted cake wrapped tightly for up to one month.
Bake one day ahead, cool completely, wrap airtight. Assemble with fillings and frosting the day of serving for best texture and moisture.
Serve at room temperature. Dust with powdered sugar, layer with pastry cream and jam, or accompany with fresh berries and whipped cream.
Common Mistakes
Do not open oven door before thirty minutes to avoid collapse from temperature shock and disturbed steam.
Do not overmix after folding in whites to avoid deflating the foam and losing height.
Do not use warm eggs for separation to avoid cooking whites when hot water is added.
Substitutions
different citrus note or classic vanilla
Full guide →FAQ
Can I make this without a Thermomix?
Yes. Whip whites by hand or electric mixer until stiff peaks form. Whisk yolks with sugar until pale, then warm over a water bath to forty degrees while whisking. Fold together gently. The machine simply automates these steps for consistency and speed.
What if I don't have lemon zest?
Omit it entirely for a neutral-flavored cake, or substitute orange zest, vanilla extract (one teaspoon), or rum (one tablespoon) for different character. The cake works perfectly plain and serves as a versatile base for any filling.
How do I know when the cake is done?
A skewer inserted in the center should come out clean or with just a few moist crumbs. The top should spring back when lightly pressed. Start checking at thirty minutes; timing varies by pan size and oven calibration.