An Italian pound cake, also known as "Pan di Spagna," is a classic and versatile sponge cake that serves as a base for many Italian desserts, such as layered cakes and tiramisu. It's a light and fluffy cake that is easy to make from scratch. Here's a basic recipe for you:
Ingredients:
- 4 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup (120g) all-purpose flour
- 1/4 teaspoon salt
- Zest of 1 lemon or orange (optional, for added flavor)
Instructions:
Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper to prevent sticking.
In a large mixing bowl, beat the eggs and sugar together using an electric mixer on medium-high speed. Continue beating for about 5-7 minutes or until the mixture becomes pale, thick, and triples in volume. This step is crucial for achieving a light and airy texture in the cake.
Add the vanilla extract and lemon/orange zest (if using) to the egg mixture and gently mix to combine.
In a separate bowl, whisk together the flour and salt.
Sift the dry ingredients into the egg mixture in two or three batches. Gently fold in the flour using a spatula, making sure not to deflate the batter.
Pour the batter into the prepared cake pan, and smooth the top with a spatula to create an even surface.
Bake the cake in the preheated oven for approximately 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.
After 10 minutes, carefully remove the cake from the pan and place it on a wire rack to cool completely.
Your Italian pound cake is now ready to serve! You can enjoy it as is, dust it with powdered sugar, or use it as a base for various Italian desserts like layered cakes with fruit and cream, or use it in a tiramisu recipe.
Remember, the key to a light and fluffy pound cake is in the proper whipping of the eggs and sugar, so take your time during that step. Happy baking!