A simple Italian sponge cake, “pan di Spagna” is flavored with lemon zest or vanilla. Eggs, sugar, and flour are the only components needed to make it. No dairy products, butter, oil, or baking powder!

You will consistently produce a superb sponge cake if you follow my directions and advice.

This traditional sponge cake serves as the ideal foundation and fundamental component of Italian pastries like zuccotto, cassata, and Zuppa Inglese. It may be eaten on its own or as a simple sweet treat when dusted with confectioners’ sugar.

Or a layer cake can be made from this light sponge cake. Simply divide it in half, and then cover the bottom layer with sugar syrup.

Then, fill it with your preferred cream filling, such as chocolate ganache, whipped cream, pastry cream, or jam.

Yes, it is a simple sponge cake that you can flavor and decorate any way you choose.

What is Pan di Spagna (Italian Sponge Cake)?

Pan di Spagna literary translates to sponge cake. Italian sponge cake is straightforward with just three ingredients: eggs, flour, and sugar—simple ingredients, just like in this irresistible Canestrelli cookies. 

Pan di Spagna Sponge Cake History

The sponge cake was first known as Pâte Génoise, or Genoese pasta, in the middle of the 18th century. The Genoese envoy sent an invitation to renowned Italian chef Giobatta Cabona to travel to Madrid and arrange a dinner for the Spanish court.

In honor of the court, he created an exceptionally light cake known as pan di Spagna. The original recipe has been slightly streamlined and tweaked over time.

Initially, the cake was heated by adding all of the ingredients to a dish set over a pot of simmering water (bain-marie or water bath). Sponge cake may be made in five different ways: two hot, two cold, and one using emulsifiers.

Check out this ricotta-filled Sicilian Cassata cake for even older Italian cake that dates back to the 10th century. 

What distinguishes Genoise cake from Pan di Spagna sponge cake?

Eggs, sugar, and flour are the only three components required to make a real sponge cake. The same components are used to make Genoise cake; however, the cake batter is enhanced by the melted butter. Both cakes originate in Italy.

You might also like this Italian recipe: How to Make Authentic Maritozzi

Recipe for Italian sponge cake (Pan di Spagna)

An Italian sponge cake is a fluffy, light dessert that uses whipped eggs to create its texture.

Numerous Italian delicacies, including tiramisù, cassata, Zuppa Inglese, and zuccotto, use it as a basis. However, it’s also delicious on its own, coated with confectioner’s sugar and stuffed with cream, fruit, and preserves.

This airy cake has to be brushed with flavoring syrups, fruit juice, coffee, or liquors before the filling is added because it tends to be on the dry side.

Before beginning, please carefully read my instructions and suggestions.

Ingredients and suggested substitutions for Pan di Spagna

For this Italian dessert, just three ingredients are required. Salt and flavoring are optional.

• Eggs: The eggs’ temperature should be at room temperature rather than cold from the refrigerator. Take them out 40–50 minutes before beginning the preparation, or briefly soak them in a dish of warm water. Extra-large eggs, about 2.5 ounces (70 grams) with the shell or 2 ounces (60 grams) without the shell, are required in the original recipe. I only have huge eggs, which is a question I frequently get. So what do I do? Use them; without the shell, there is no need to modify the recipe if they are not considerably smaller, 1.70-1.90 ounces (50-55 grams).
• Sugar – Caster or granulated sugar is best for Italian sponge cake.
• Flour – Low-protein flour, such as cake flour or plain flour, is preferable. You may create it at home or use all-purpose flour if it isn’t sold in stores. Self-raising flour should not be used in place of cake flour. This recipe turned out perfectly when I attempted it with a gluten-free flour mixture.

Flavoring is optional for Italian sponge cake; however, it can help to hide the eggy taste. Vanilla essence, orange zest, grated lemon, almond taste, etc., are all options.

To enhance all tastes, add SALT.

You might also like this Italian recipe: Famous Sicilian Cannoli Authentic Recipe.

How to Make the Best Pan di Spagna – Italian sponge cake

Three easy steps. Please read this carefully:

Egg Mixture: Combine the sugar and eggs in a mixing bowl and whisk until the mixture is thick, quadrupled in volume, and has a lemon color (till it reaches the ribbon stage). Typically, it takes 10 to 15 minutes. Both a stand mixer and a hand mixer are acceptable. This procedure will take a little bit longer if you use a hand mixer.

Flour:  Sift the flour into the egg mixture in third- or small-amount-at-a-time increments. Carefully fold it, including the bottom of the mixing basin. Try to be as gentle as possible to avoid deflating the egg mixture. For this phase, just a wooden spoon or a spatula should be used, not a mixer or a whisk.

Bake the cake: Bake for 40 minutes, then turn off the oven and let it cool for 10 minutes, with the door slightly open, using a wooden spoon to prevent the sponge cake from inflating. The cake should then be taken out of the oven, allowed to rest for an additional ten minutes in the pan, and then turned upside-down on a cooling rack to finish cooling.

Here are a few tips for the best outcome!

• The egg mixture should be beaten for at least 10 to 15 minutes. Air is included in the process at this point. The eggs should grow three times larger and develop a light golden color. Do not overwork them; instead, quit when you reach the ribbon stage. How do you tell when you’ve progressed to the ribbon stage? I discussed it in the section above.
• Gently fold – Sift the flour over the egg mixture, a little at a time, and gently stir with a spatula or wooden spoon until combined. Too much flour will cause it to settle to the bottom of the basin. The cake will be thick and deflate if you don’t fold it gently.
• Prevent abrupt temperature fluctuations – Don’t open the oven door for at least half an hour while baking to prevent the cake from deflating. After the cake has finished baking, turn off the oven, but leave the cake inside for 5–10 minutes with the door slightly open with a wooden spoon.
• When slicing the cake, do it with a serrated knife while it is cooled. Preparing it the day before is best, as it is covered in plastic wrap and put it in the refrigerator for the night. You have up to three days to prepare!

Share the image below to your Pinterest board if you like this Pan di Spagna recipe!

Italian Sponge Cake Recipe (Pan di Spagna)

Learn how to make the traditional Italian sponge cake by following this recipe, which only calls for three ingredients (pan di Spagna). You will adore this dairy-free, light, and fluffy cake. Take it simply for your afternoon tea or make a perfect holiday cake.

Ingredients

• ½ Cup + 2 TBSP of granulated or castor sugar (120 grams)
• 4 eggs, large
• pinch of salt
• 1 tsp of lemon zest or vanilla extract (optional)
• 1 cup + 1 TBSP of sifted cake flour (use all-purpose flour if you don’t have cake flour)

Instructions

• Set the oven’s temperature to 335 °F (170 °C).
• Use baking spray or butter and flour a pan that is 8 inches (20 cm) in diameter.
• Beat the eggs, salt, sugar, and lemon zest in a stand mixer bowl with a whisk attachment until extremely frothy and light yellow, approximately 10 to 15 minutes on medium or high speed.
• Let some batter fall into the bowl to see whether it has been sufficiently beaten. It is prepared if it continues to be “standing” on top.
• Sift small amounts at a time of flour over the egg mixture and gently fold it in with a wooden spoon or spatula to combine. Avoid overmixing to prevent deflating the batter.
• In the prepared pan, pour the batter. Keep it as is, don’t smooth the top or smash the pan on the counter!
• Bake for forty minutes or until a toothpick inserted in the center of the cake comes out clean. (Keep in mind: wait the first 30 minutes before opening the oven.)
• After turning off the oven, leave the cake inside for 5 to 10 minutes to allow it to cool down gradually. To keep the door slightly ajar, use a wooden spoon.
• The sponge cake should be taken out of the oven and allowed to cool for another 10 minutes; then, the edges should be loosened with a knife so that it can be turned upside down on a wire rack to cool entirely.

Italian Sponge Cake Serving Recommendations

• Add whipped mascarpone, jam, and fresh berries to the top layer.
• Stuff it with chocolate ganache, pastry cream, whipped cream, or lemon curd.
• Use it to make tiramisu or British trifles by cutting them into squares.

How to store Pan di Spagna?

• The Italian sponge cake should be kept in the refrigerator for a few days before using.
• It may also be frozen and kept there for up to three months if it is well-wrapped in cling film. When necessary, return it to ambient temperature or defrost it overnight in the refrigerator.

FAQs

Why did my baked sponge cake collapse?

It’s not fully baked. To get a rich, golden-brown top on your cake, try extending the baking time by three to five minutes.

• You added too much air and over-mixed the sugar and eggs.
• You interrupted the baking process by opening the oven door.
• You excessively over-mixed when folding the flour.

Why is my sponge cake so dry?

You overcooked the food. The temperature in the oven was too high. Keep in mind that every oven is unique.

Can I add food coloring to the sponge cake at any time?

After beating the eggs for 5–7 minutes, add food coloring.

Can I make this sponge cake using a gluten-free flour mix?

You can, indeed. When I previously attempted it, the cake turned out perfectly.

I don’t have large eggs for Italian sponge cake, what should I do?

Don’t worry about it if your eggs aren’t noticeably reduced in size—suppose let’s they weigh 50–55 grams (1.76–1.94 ounces) without the shell. The cake turned out fantastic when I previously used them.

Can I use fondant to cover a sponge cake? Can I bake a cake with two tiers?

This cake is ideal for stacking and/or being coated with fondant. It doesn’t need to be leveled because it comes out completely flat.

Can I use this recipe to make cupcakes?

The recipe on the recipe card, which calls for 4 eggs, should yield about 12 cupcakes. They should bake for 18 to 20 minutes at 355 degrees F (180 degrees C).

The famous sponge cake known as Taiwanese castella cake often referred to as Taiwanese soufflé castella, is renowned for its soft, fluffy texture and distinctive bounce. It is wonderful on its own or when topped with whipped cream and fruits. It is delicately sweetened.

Taiwanese castella cake may be found in various bakeries and street vendors there. Watching a large pan of jiggly sponge cake being turned out and sliced into rectangles is fascinating!

Some merchants would even prepare whipped cream filling for the cakes or use cheese to produce savory ones. They all seem fantastic! We’re thrilled to offer this incredibly jiggly and pillow-soft castella cake recipe to you now that it has been through several tests.

So, What is Taiwanese Souffle Castella Cake?

A jiggly cake baked in a water bath is the basic component of Taiwanese castella cake or Taiwanese soufflé castella. It has a caramelized top, is really fluffy and soft, and when you cut or tear a piece of it, it produces that lovely “u wo” sound.

From bakeries to cafés serving street food, it gained popularity in Taiwan. In such bakeries and cafés, you would frequently see Taiwanese castella cake made on a meter-long pan and cut into sizable rectangles.

Typically, these cakes are prepared in big 1-meter slabs that are immediately cut into large rectangles and placed in boxes for the many consumers who are lined up outside the businesses to pick up. There are nearly always lineups outside the stores since these cakes are so desirable.

Japanese castella cake vs Taiwanese castella cake 

The original castella is a cake that was invented in Japan after being brought by the Portuguese, notwithstanding souffle castella’s popularity in Taiwan. Japanese castella is a classic confection with a darker crust that is produced using eggs, bread flour,  sugar, and mizuame, a sort of sugar syrup that gives the cake a moist feel.

Japanese castella is cooked in a wooden rectangular or square mold, not on a massive scale like the Taiwanese variant, and is best eaten the day after baking since it has a moister feel.

Despite sharing the same name, each cake has its own distinctive charms. Because of its fluffy texture, I personally prefer the Taiwanese variety, but try this recipe and let me know what you think!

Castella Cake Recipe

Ok, after we’ve learned everything we need to know, it’s time to make this amazing Taiwanese castella cake. To get the best results with your cake, be sure to read the tips below the recipe card. 

Ingredients

• Eggs: 10 large
• Cake Flour: 4.5 oz (130 grams)
• Unsalted Butter: ½ cup, melted (70 grams)
• Neutral Oil: ½ cup (70 ml)
• Whole Milk: 1 cup, room temperature (120 ml)
• Vanilla Extract: 3 tsp
• Granulated Sugar: 1 cup (120 grams)
• White Vinegar: 2 tsp (alternatively, lemon juice or cream of tartar)

Equipment

• 8 × 8 x 3-inch pan
• Baking sheet
• Large oven-safe tray or pan for water bath
• Two large mixing bowls
• Hand mixer
• Sifter
• Spatula
• Parchment paper
• Toothpick

Instructions

Step 1: Pre-heat and Prepare Tools

1. Preheat Oven: Set your oven to 300°F (150°C).
2. Prepare Pan: Line the 8 × 8 x 3-inch pan with parchment paper and place it on a baking sheet.
3. Water Bath Setup: Have a larger oven-safe tray or pan ready for a water bath. Boil water in a kettle or a pot.

Step 2: Make the Batter Base

1. Sift Flour: Sift the cake flour into a large mixing bowl to remove lumps.
2. Combine Wet Ingredients: Gradually whisk in the neutral oil and melted butter until smooth.
3. Add Milk: Stir in the whole milk until just incorporated.
4. Egg Yolks & Vanilla: Separate the yolks from 10 eggs. Add the yolks and vanilla extract to the mixture, stirring gently.

Step 3: Making the Meringue

1. Whip Egg Whites: In a second large bowl, combine egg whites and vinegar. Beat with a hand mixer at medium-high speed until foamy.
2. Add Sugar: Gradually add granulated sugar while continuing to beat until fully incorporated.
3. Reach Medium Peaks: Slow down the mixer, whipping until the meringue forms medium peaks (a peak with a slight curve at the tip when the beaters are lifted).

Step 4: Combine and Bake

1. Fold in Meringue: Gently fold ⅓ of the meringue into the batter using a “J” shape motion with a spatula. Repeat twice more with the remaining meringue, ensuring even color and texture.
2. Prepare for Baking: Pour the batter into the prepared pan. Tap the pan to release large air bubbles.
3. Water Bath: Place the pan in the larger tray. Carefully pour boiling water into the tray, reaching halfway up the sides of the cake pan.
4. Bake: Bake for 65-70 minutes. Check doneness with a toothpick – it should come out clean.

Step 5: Cut and Serve

1. Cooling: Let the cake cool slightly before removing it from the pan.
2. Serving: Cut into 8 equal slices. Serve warm for a jiggly texture or cool for a firmer, less eggy taste. Enhance with whipped cream and fruit if desired.

Enjoy your delicious Taiwanese Castella Cake!

Taiwanese castella cake FAQs

Why does my castella cake crack?

Taiwanese castella cake surface cracks can be brought about by overly whipped meringue, a hot oven, or baking inside a pan that is too small.

Why did my castella cake shrink in size?

As with all soufflé-type cakes, Taiwanese castella cake will somewhat shrink or deflate after being taken out of the oven. Ensure the meringue is whisked to a medium peak and the cake is thoroughly cooked to avoid the castella cake losing a lot of volume.

Why does the bottom of my castella cake have a dense layer?

Your Taiwanese castella probably have a dense layer at the bottom because the meringue was likely not well-whipped. Ensure the meringue is whipped to a medium peak.

Share the image below to your Pinterest board if you like this Taiwanese Castella Cake Recipe!

Castella Cake Tips

• Maintain the ingredients at room temperature or warm. To avoid the butter from hardening, it is better to maintain the remaining ingredients at room temp or slightly warmer.
• Choose a large square pan if feasible. Castella cake requires a square pan with tall edges for support while it bakes. Only when you do not have a 3-inch-deep square pan, you may support the castella cake with reusable paper.
• If you desire the surface of the Taiwanese castella cake to be darker, broil the cake. Adjust the oven’s broiler settings to high and brown the cake’s surface to your liking. However, make sure to maintain attention! The cake can get scorched in a matter of seconds!

Taiwanese castella cake frequent issues

Castella cake’s top has cracked

The meringue was far too solid. To medium peak, whisk the meringue. The cake is liable to split if it becomes any stiffer.

• The oven temperature was excessively high. Because each oven is unique, it is essential to use a thermometer to ascertain the temperature readings of your oven.
• The cooking pan was too shallow. If the pan is too shallow, the can will extend outward as it breaks and separates.

Deflating cake:

Even while Taiwanese castella cake will certainly deflate somewhat as it cools, it shouldn’t deflate significantly.

• Your meringue was probably too soft. Soft peak meringue provides a Taiwanese castella cake that is more jiggly but also encourages more pronounced shrinkage and deflation.
• The cake was not properly cooked. The cake will deflate, collapse, and compress as it cools if it is fully cooked. Stick a toothpick into the center of the cake to determine when it is done. There should be no or very few crumbs left behind.
• A cake with uneven crumbs and large bubbles:
• This concern is primarily aesthetic. Equally delicious will be the castella cake.
• The Meringue was beaten too quickly. After adding the sugar, the meringue should be beaten at a medium speed. This makes the finished batter smoother by aerating the meringue without creating big bubbles.
• Incorrect meringue inclusion. Use a gentle “J” folding motion to incorporate the meringue into the mixture. If you fold the batter forcefully, extra air might be introduced, resulting in a coarse, uneven crumb.

Nutrition

Serving: 1 piece

• Calories: 290kcal
• Carbohydrates: 24g
• Protein: 8.5g
• Fat: 18.6g
• Saturated Fat: 6.1g
• Monounsaturated Fat: 7g
• Polyunsaturated Fat: 2.9g
• Cholesterol: 200mg
• Potassium: 109mg
• Sodium: 78mg
• Sugar: 13.1g
• Calcium: 47mg
• Vitamin A: 469IU
• Iron: 1mg

These candied jalapenos (also known as cowboy candy) are the ideal sweet-and-spicy condiment to spice up your favorite cuisine. They are fiery jalapeno slices in a sugary glaze. Serve with cream cheese and crackers, over sandwiches and hamburgers, or even in salads, grilled meat and baked beans!

You’re in for a treat, my buddy, if you’ve never eaten a candied jalapeño. They really strike the ideal mix between sweetness and spice.

The jalapeño is transformed into this delectable little jewel by the sugar, which softens its intense heat.

What is Cowboy Candy?

Cowboy Candy is unique in its own right. A powerful condiment is made by marinating hot jalapeño peppers in a sweet sugar glaze. Although they soften, the jalapenos keep their spiciness, which is countered by the glaze made of sugar.

Although you may easily quadruple or triple this recipe to produce huge batches of Cowboy Candy, it is considered a small-batch recipe. If you enjoy making pickling recipes, you probably already have many of the components on hand.

In essence, they are jalapenos that have been cut into slices, then cooked and sweetened in a simple seasoned syrup. They are the ideal fast sweet treats or garnishes since they are the optimum balance of sweet and spicy.

Additionally, the process of canning aids in their preservation. The phrase has been used for years, but the recipe is so well-liked that a tiny business even registered the common name as a trademark. This handmade variation is much better.

Isn’t it true that handmade is always better? Oh, and it’s cheaper to make this candied goodness than to buy it, and really simple to make!

What is Cowboy Candy Made Of?

To produce this delectable condiment, only a few basic ingredients and a few spices are required.

Jalapenos: There are around 20 jalapenos required for this dish.

Apple cider vinegar: Tenderizes the peppers and adds a tangy taste.

Sugars: A mixture of brown sugar and granulated sugar in equal amounts counteracts the spiciness and vinegar.

Garlic powder, celery seed, cayenne pepper, turmeric, and other seasonings all go well with the hot jalapeno taste.

Why is this recipe the best?

There are quite a few recipes online, but I’ve noticed that most of them are lacking in some crucial steps when making. Don’t get me wrong, making it is easy, but you must get the timing and the ingredients right for the best results.

This simple homemade recipe for candied jalapenos, often known as cowboy candy, is great for snacks or desserts since it’s sweet with just a hint of spice.

They have a nice balance of spice and sweetness. They are essentially sliced jalapenos preserved in a seasoned simple syrup and are excellent for cornbread, guacamole, and cocktail garnishes.

How to Make Candied Jalapeños (Cowboy Candy)

The toughest part of making cowboy candy is waiting to consume it; the process just takes a few minutes.

For detailed instructions with measurements, scroll to the bottom of the page. 

1. Get the jalapenos ready. The jalapenos should be sliced into 1/4-inch thick rounds after the stems have been removed and discarded. Wearing gloves is essential when performing this. Place aside.
2. Mixtures should be simmered. In a big saucepan, bring the remaining ingredients to a boil. After 5 minutes of simmering, add the jalapenos. Simmer for 4 minutes precisely. The peppers should be transferred to canning jars using a slotted spoon.
3. Produce the syrup. The leftover liquid should be boiled for 6 to 7 mins on high heat to transform it into syrup. Wait three minutes for cooling. To fully cover the jalapenos, pour the syrup into the jars.
4. Refresh the jars. For best results, cover the jars with 2-piece lids and cool in the refrigerator for at least two weeks before consuming.

Tips for Making The Candied Jalapeños (Cowboy Candy)

These are the tips for candied jalapenos that will be useful. 

Cool things down. The seeds and membrane from the jalapenos can be removed to lessen the heat a little bit if you like them to be a little less sweet and spicy. After removing the stems, twist and remove the seeds from each jalapeno by inserting a long peeler inside. After that, cut into rounds.

Avoid burning your nose or eyes. While chopping the jalapenos and moving them from the liquid to the jars, we strongly advise using gloves to protect your hands from the powerful odors.

If the peppers seem shriveled, don’t be alarmed. After boiling in the hot syrup, the peppers will shrink, but they will grow again after a few weeks of cooling in the tightly sealed jars.

How do you make use of Candied Jalapeños syrup leftovers?

You may also can syrup in half-pint or pint jars if you have any remaining, which is likely to happen. It tastes well in potato salad, as a coating over barbecued ribs, as a simple syrup in margaritas, etc.

How to store Candied Jalapeños (Cowboy Candy)

Store Candied Jalapeños in the refrigerator. When made as instructed, cowboy candy keeps for up to two months in the refrigerator.

Canning Candied Jalapeños: You may go one step further and can the cowboy candy for a longer shelf life. To do this, put the full, sealed jars in a canner with two inches of water on top of them. The water should come to a full rolling boil. Set the timer for 10 minutes for half-pints or 15 minutes for pints after it comes to a full rolling boil.

Use canning tongs to move the jars to a cooling rack once the timer goes off. Give them 24 hours to cool without being disturbed. Once completely cooled, label them and wipe them down with a clean, moist rag. They may stay fresh for up to a year in the pantry.

Share the image below to your Pinterest board if you like this Cowboy Candy Recipe!

Cowboy Candy Recipe

Ok, now that we know everything we need to know about these Candied Jalapeños, aka Cowboy Candy, let’s start making them!

Prep time: 5 minutes

Cook Time: 20 minutes

Ingredients

• 20 jalapeños, large
• 16 oz of apple cider vinegar
• 2 cups of brown sugar
• 1 tsp of turmeric
• 1 tsp of garlic powder
• 2 cups of sugar, granulated
• 1/2 tsp of cayenne pepper
• 1/4 tsp of celery seed

Instructions

• Slice jalapeño stems off while wearing gloves, then cut peppers into 1/4-inch wide rounds and add the peppers to a bowl. Leave aside.
• Add all the additional ingredients to a sizable pot set over high heat. After bringing to a boil, turn down the heat to a low simmer for about five minutes.
• The jalapenos should be added now. Increase the heat to high and simmer for 4 minutes. ( Be sure not to simmer for more than 4 minutes; this is a crucial step.)
• Spread the peppers within a 1/4-inch of the upper jar rim in a clean, sterilized canning jar using a slotted spoon.
• Cook the liquid for around 5-7 minutes on high heat with the pot below. After that, turn off the heat and let the pot cool for about three minutes.
• Transfer the syrup into the jars carefully using a ladle (or a pitcher that has a spout), making sure that all of the jalapenos are completely immersed. (Use a chopstick to repeatedly poke the bottom of the jars to remove any trapped air.)
• With a fresh, moist paper towel, wipe the jar edges. Use two-piece lids to seal. Put in the refrigerator.
• Refrigerate for at least two weeks (preferably a month.) Cowboy candy will taste better the longer they sit. Eat within two months and keep refrigerated. (Notes in the article above for information on canning.)

Nutrition

• Calories: 170 kcal
• Carbohydrates: 41g
• Protein: 1g
• Fat: 1g
• Saturated Fat: 9g
• Monounsaturated Fat: 1g
• Polyunsaturated Fat: 9g
• Sodium: 2mg
• Potassium: 89mg
• Fiber: 1g
• Sugar: 42g
• Calcium: 23mg
• Vitamin A: 175IU
• Vitamin C: 18mg
• Iron: 1mg