An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (38)
Pan di Spagna - Italian Sponge Cake
NUTRITION · PER SERVING40M COOK
CAL 6%·PRO 7%
CARBS 19G69% OF CAL
0G FIBER9G SUGAR10G OTHER
FAT 2G17% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A five-ingredient Italian sponge cake made with eggs, flour, cornstarch, sugar, and vanilla. Light and versatile, perfect for layering or eating plain.
dessertitalianbaked good🥧 baking dish🔥 ovendairy freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- ¾ cup Italian 00 flour
- 3 ¾ tablespoons corn starch
- 4 large eggs (room temperature)
- ½ cup granulated sugar
- ½ teaspoon vanilla
At a glance
PER SERVING · TIME 40M
CAL 6%·PRO 7%
CARBS 19G69% OF CAL
0G FIBER9G SUGAR10G OTHER
FAT 2G17% OF CAL
1G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 26mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 40mg
- Calcium
- 12mg
- Iron
- 0.45mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 26MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.