IL SEGRETO DI UN PAN DI SPAGNA CHE NON SI SMONTA! UN PAN DI SPAGNA SOFFICE.

This video demonstrates how to make a light, airy sponge cake that stays firm. The recipe calls for 6 eggs (separated into whites and yolks), a pinch of salt, 160 g of sugar, about 150 g of flour, 50 g of liquid honey, 30 g of corn starch or potato starch, 60 ml of warm milk, and 2–3 tablespoons of neutral oil. The process begins by whisking the egg whites with sugar until stiff peaks form, then adding the yolks one at a time. Flour is folded in three stages, with the honey, oil, and milk added between folds. The batter is poured into a greased 22–24 cm pan, baked at 165 °C for 35–40 minutes, and left to cool in the pan for about an hour before being removed. The result is a sponge cake that holds its shape and can be filled or served as desired.