Preparation info
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Pan de spagna is characterized by a high proportion of eggs to flour and a cooking technique which seems odd when compared to, say, making a Victoria sponge.


  • 60 g/ 2 oz butter
  • 8 eggs
  • 170


Preheat the oven to 180°C/350°F/ gas 4. Non-stick cake tins work best here; if you don’t have them, grease two 18 × 25-cm / 8 × 10-inch sponge tins lightly with butter. Melt the butter in a pan and reserve.

Over a low heat, whisk the eggs with the caster sugar until just warm.