Pan di Spagna, a delectably light sponge cake, pairs well with many fruits. For fall, Alessandra uses her favorite fruit, apples, in this dairy-free version.
I enjoy how Alessandra’s recipes have simple ingredients. She uses snapdragon apples, known for their spicy-sweet flavor, but your favorite apple will do.
Here’s her list of just five ingredients for her Super Soft Apple Cake or Pan di Spagna alle mele:
Super Soft Apple Cake Pan di Spagna alle mele
4 to 6 apples total weight 1 1/4 lbs to 1 1/2 lbs (3 cups cut up); Alessandra uses snapdragon apples.
6 large eggs room temperature
1 cup sugar (200 grams)
1 1/4 cup flour (200 grams)
2 tsp vanilla extract
9 inches springform pan
I’ve never used a springform pan! Have you? A springform pan allows the sides to be removed from the base, since they are two separate pieces. These special pans are better for cakes that are more difficult to remove from regular cake pans. Cheesecake would be one example.
In a stand up mixer or a powerful hand held mixer combine sugar, eggs and vanilla.
Start beating slowly and increasing speed until you reach the highest.
Continue beating until mixture has tripled in size and is light and fluffy.
Now fold in half of the sifted flour.
Using a spatula fold from bottom to top without deflating the batter.
Add the rest of the flour.
Fold in 2/3 of the apples.
Grease and line with parchment paper the bottom of springform pan. The parchment paper on the sides of pan should be about 2 inch higher than pan so the cake has room to rise.
Bake at 350 degrees Fahrenheit (180 Celsius) for about 50 minutes.
Watch the full video here for more tips (including a trick for powdered sugar) on making this light, airy cake! https://www.youtube.com/watch?v=yh4SyVwZM8o
Invite your friends over for a cuppa and enjoy!
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Angela DiCicco, The Italian Grandmama
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