ITALIAN CUSTARD SPONGE CAKE: A TERRIFIC CAKE!

Pan di Spagna alla Crema is a beloved Italian dessert that has been passed down for generations in our family.

This delicious sponge cake, filled and embellished with delicious custard, is a staple at our family gatherings and celebrations.

Its light and airy texture, combined with the creamy filling, creates a perfect balance of flavors that is sure to impress.

Whether you want to add a touch of Italian tradition to your dessert table or simply want to indulge in a treat, this family version of Pan di Spagna alla Crema is the perfect choice.

Why you will love this recipe

• Classic and elegant: A timeless dessert that is as beautiful as it is delicious.
• Versatile: Perfect for birthdays, holidays or a special occasion.
• Rich and creamy: Layers of light sponge and custard make every bite a delight.

Try this custard-filled sponge cake and wow your family and friends with this knockout dessert!

Servings: 8–10 slices

Cooking Time:

• Preparation Time: 25 minutes
• Baking Time: 45 minutes
• Total Time: 1 hour 10 minutes

Ingredients:

• 1 custard recipe doubled (find recipe here)
• 6 eggs, room temperature
• 1 cup granulated sugar
• 1½ tablespoons baking powder
• 1 teaspoon vanilla extract
• 1 cup sifted all-purpose flour

METHOD:

Prepare the custard:

• Prepare your favorite custard recipe, doubling the amount. Allow it to cool completely before using.

Separate the eggs:

• Separate the yolks and egg whites into two large bowls.

Beat the egg whites until stiff:

• With a hand or immersion blender, whip the egg whites until stiff. Set aside.

Stir in the egg yolks:

• In the second bowl, beat the egg yolks with the granulated sugar until light and lemon-colored.
• Add the baking powder and vanilla extract, stirring until combined.

Incorporate the flour:

• Gradually add the sifted flour to the egg yolk mixture, mixing thoroughly after each addition.

Incorporate egg whites:

• Gently incorporate the beaten egg whites into the batter using a spatula. Use a light hand to maintain the airy texture.

Bake the cake:

• Pour the batter into a buttered and floured cake pan.
• Bake in a preheated oven at 350 F for about 45 minutes, or until a toothpick inserted in the center comes out clean.

Cool the cake:

• Let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Assemble the cake:

• Once cooled, cut the cake horizontally into two layers.
• Fill the middle layer with the prepared custard using a pastry bag.
• Decorate the top of the cake with the custard using the pastry bag to create a pretty design.

Serve and enjoy:

• Slice and serve this delicious custard-filled cake as a dessert or snack.

Tips for success

• Room temperature eggs: make sure the eggs are at room temperature for optimal volume when beating.
• Custard consistency: Allow the custard to cool completely to prevent it from becoming runny when assembling the cake.
• Gentle folding: Take care to gently fold the egg whites to keep the mixture light and airy.
• Decorating: For a professional finish, garnish the cake with fresh fruit or a dusting of powdered sugar.

Nutritional Facts (Per Slice)