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Dessert Recipes

Pan di Spagna con Marmellata di Lamponi {sponge cake with raspberry jam}

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It is wonderful to be in Italy and have this abundance of amazing fresh fruit to eat every day. I can’t compare the flavor of these raspberries to any I’ve eaten back home. The berries are simply bursting with sweetness in every bite.


We arrived in Italy early this week and most of the days so far have been cold and rainy.  I  don't mind the colder temperatures at all. In fact, I am enjoying this temperature change. Some of the days it was colder than it was for us this winter in Florida.

I will try to put together some quick posts while we are here and there is internet signal. We have had have a couple days of glorious sun. The kids love to go raspberry picking with nonno Domenico (my father-in-law). Teresa makes the most lovely preserves with some of the raspberries. She also makes raspberry granita and a raspberry sauce she uses for some of her desserts.
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A daily peaceful walk by the river is wonderful therapy.

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The Pan di Spagna is Teresa’s sponge cake recipe. She makes it all year round for special occasions and also to make as a treat for the kids on a lazy summer afternoon. It’s fantastic filled with homemade jam or you can use your own favorite jam. Any flavor will do fine. The cake is light and airy. It’s difficult to eat just one slice.

Pan di Spagna con Marmellata di Lamponi {Sponge Cake filled with Raspberry Jam}

Ingredients:
5 eggs
3/4 cup sugar
1 cup flour
3 teaspoons baking powder
2 teaspoons vanilla extract

Filling:
1 cup of raspberry jam (or your favorite jam)

Directions:
Preheat the oven to 350 degrees. Grease and flour (or spray with baking spray) two 9-inch round cake pans.  Beat the eggs all at one time with the sugar on high speed until it is nice and frothy. Beat in the vanilla.
In a large bowl, sift the flour and baking powder together.

Beat in the sifted flour on medium speed in small doses.

Pour the batter into the prepared cake pans. (Teresa didn’t butter and flour it. She put it in dry on parchment paper and peels it away from the cake when it has cooled.)

Bake the Pan di Spagna for 30 to 40 minutes, until it is well risen and feels firm when pressed gently with the palm of the hand. Check the cake after the first 20 minutes to make sure it isn't getting too brown. Every oven is different. If needed, lower the temperature to 325 for the rest of the baking time. Let the cakes cool on a rack. When the cakes are cooled, spread the jam onto one layer. Top with the next layer and dust confectioner’s sugar on top.

Buon appetito!

Thank you for stopping by to say “ciao”! I will be back with some more photos of Italy as soon as I can break away from my plate of pasta.;)

22 comments

  1. I'm so glad that you are all having a marvelous time! I'm super jealous, of course, but I'm also happy for you. ;-)

    This cake looks magnificent! Those fresh berries!

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  2. Yummmm... that cake looks delicious! Thanks for sharing. Love the pics from Italy... they bring back memories from a trip long ago. Have a wonderful visit! :-)

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  3. Hope you have a wonderful visit and that cake looks divine!

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  4. I'm so envious of your trip but happy you are sharing pictures with us! Those raspberries look exquisite and this cake sounds delicious!

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  5. Beautifully delicious and rustic looking cake.

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  6. Your cake looks very moist and delicious!
    Have a wonderful time

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  7. I bet it's difficult to eat just one slice!

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  8. I bet it's difficult to eat just one slice!

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  9. The only thing I miss about our old house are my row after row of double cropping raspberries.

    This cake should be on a plate at my house. :)

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  10. Hi Lora, Great photos, I certainly remember Teresa's sponge cakes, when I visited there three, almost 4 years ago. I really miss all the amazing fun things, like picking the berries, too, and the grapes.
    I know, and I can see that Gabby and Luca are having such a wonderful time there. Glad you are getting sunshine, now!
    Wish I could have shared a nice slice of the yummy cake!
    So nice that Teresa shared the recipe, and you translated it!
    Love you!

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  11. It´s so great to spend summer in Italy. I just love that country. Enjoy the time with your family; I don´t even have to ask since they´re probably feeding you the most amazing dishes! Freshly picked raspberries, what a treat!

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  12. Sounds like you are having a wonderful time in Italy! This cake is so perfect with the fresh raspberries! It is summer dessert at its best :)!

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  13. The pan di spagna looks delicious. You're lucky to be in such beautiful place. Enjoy all that marmellata di lamponi :)

    hugs

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  14. The cake looks super duper delectable with homemade raspberry jam.

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  15. I'm glad you are having such a great time and I'll bet the kids are, too! This homey cake is something like my mother-in-law would bake and it is really the best treat! I'd love to try this recipe.

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  16. I'm sorry it's been cold and rainy, but those raspberry bushes, the homemade raspberry jam from the bushes, and the beautiful jam filled sponge you made with it, are worth it just a tiny bit. The more rain, the plumper and juicier :) Love this, Lora!

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  17. Hi Lora, I have been thinking about you and hope you are having a wonderful time. We are sitting here in Venice having a drink by the Grand Canal enjoying our last day in Italy. I wish we could have joined you for a few days. Maybe next year! Have fun!!

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  18. I miss you but am so happy you are having a marvelous time...and this cake is SO gorgeous could you please bring me some of those Italian berries pretty please?

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  19. I live vicariously through your trips to Italy. I don't eat a lot of sweets, but this sponge cake is something I would happily to dive into.

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    1. I agree, Dara. Very light and wonderful. You would love running in these mountains. xo

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  20. ohhh, I am loving this cake! and those "lamponi" must be so delicious

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