Skip to main content
Epicurious
Cookbooks

Italian Sponge Cake (Pan di spagna)

1.3

(1)

Editor's note: Use this recipe to make Francine Segan's Torta Mimosa .

Pan di spagna, "bread of Spain," is a key ingredient in hundreds of classic Italian desserts like zuccoto and Sicilian cassata. Pan di spagna's light and airy texture absorbs fillings amazingly well, so it stacks wonderfully, allowing you to create tall, moist layer cakes.

Read More
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Black Sesame Tofu “Basque” Cheesecake
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.
Almost Cannoli Galettes
Cannoli and sfogliatelle require complex technique—making them is best left to the professionals. But a galette-inspired variation? That’s a snap to do at home.
Mississippi Mud Cake
This cake was created from thrift and was supposedly named after its appearance, which reminded people of the muddy Mississippi River bottom.
Heavenly Halva Cake
Serve a thick slice for breakfast or an afternoon pick-me-up.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.