Pan di Spagna is an Italian sponge cake. This version is light, airy and has an intense coffee flavour to it. The walnuts add great texture and crunch! This Pan di Spagna is my adaptation of a recipe passed onto me by my husband’s aunt…you can find the original recipe here.
- 8 eggs, separated, at room temperature
- 3/4 cup vegetable oil
- 3/4 cup strong coffee, cooled
- 1 cup sugar
- 1 1/2 cups cake flour
- 3 tsp baking powder
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1 tsp cream of tartar
- 1/2 cup walnuts, chopped
- powdered sugar, for garnish
- Preheat oven to 350F.
- In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks and sugar until pale yellow and fluffy (about 10 minutes)
- Add oil, vanilla and coffee.
- In a separate bowl, mix together the flour, baking powder and salt and beat into egg mixture until combined.
- In another bowl, beat together the egg whites and cream of tartar until soft peaks form.
- Carefully fold the egg whites into the batter. Add walnuts and stir until just incorporated.
- Pour mixture into an ungreased angel food cake or ring cake pan with a removable base. Do not use a non-stick pan for this recipe because it will prevent the cake from rising properly.
- Bake for 1 hour.
- Once cake is done, immediately turn upside down and allow to cool completely before removing from pan.
- Before serving, sprinkle some powdered sugar over the cake.