Cocoa Pan di Spagna

The Cocoa Pan di Spagna is a delicious variant of the classic Pan di Spagna, ideal for filled cakes or even to enjoy as is. Here’s the recipe.

Ingredients

• 4 medium-sized eggs
• 120 g of sugar
• 1 pinch of salt
• 70 g of 00 flour
• 50 g of unsweetened cocoa powder
• Powdered sugar (optional, for decorating)

Preparation

1. Preheat the oven to 180 °C.
2. Separate the egg yolks from the whites.
3. Beat the egg whites with electric whisks until stiff peaks form, adding a pinch of salt.
4. In another bowl, beat the egg yolks with the sugar until you obtain a light and frothy mixture.
5. Gently fold the beaten egg whites into the egg yolk and sugar mixture, stirring from the bottom up to avoid deflating the batter.
6. Sift the flour with the cocoa powder directly onto the mixture and incorporate them gently with top-to-bottom movements.
7. Pour the batter into a round Pan di Spagna pan (or a springform pan) about 24 cm in diameter, previously buttered and floured, or lined with parchment paper.
8. Bake in the preheated oven for about 30-40 minutes. The Pan di Spagna is ready when a toothpick inserted in the center comes out clean.
9. Remove from the oven and let cool completely before unmolding.
10. If desired, dust with powdered sugar before serving.

Make sure all ingredients are at room temperature before starting. The secret to a tall and fluffy Pan di Spagna is beating the eggs and whites well so they incorporate as much air as possible, and folding in the dry ingredients very gently.

Trivia

The Pan di Spagna takes its name from an Italian pâtissier, Giovan Battista Cabona, who invented it at the Spanish court in the 18th century, and from there it became famous throughout Europe.