Cocoa Pan di Spagna is one of the basic preparations. With this cake we can realise other sweets like garnished cakes, snack and milk puddings and custards.
This recipe is very easy and quick. I learnt it during a patisserie course I attended to and held by Cucina Tu.
If you want, you could also try the classic version of the Pan di Spagna!
Cocoa Pan di Spagna
Ingredients (for a cake pan of 18-20 cm diameter):
- 4 eggs;
- 90 g of flour;
- 10 g of cocoa;
- 115 g of sugar;
- 30 g of potato starch.
Preparing the Cocoa Pan di Spagna
Grease and flour the cake pan and keep aside. Preheat the oven to 170° C in static mode.
Pour the eggs and the sugar in a bowl.
Fill a saucepan with enough water and warm it. We need to beat the eggs using a hand whisk, until a smooth foam starts forming on the surface. We need to beat the eggs while warming them using the “bain-marie” approach.
We have to take care, not to cook the eggs! We shall not leave the eggs into the “bain-marie” more than 5 minutes!
After this passage, beat the eggs using an electric whisk for about 15 minutes, or until the eggs will be white, soft and spumy.
Sift the flour with the cocoa. Add the powders into the eggs mixture, little by little, and combine them using a spoon with movement from bottom to the top.
We must incorporate a lot of air and try not to break the dough down.
Pour the dough into the cake pan prepared before and bake it for about 30 minutes or until the side of Cocoa Pan di Spagna separates from the pan.
Before slicing the cake, we shall let it cool completely.
