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PAN DI SPAGNA- MATILDE VICENZI - 400g
The Matilde Vicenzi Pan di Spagna is a type of sponge cake, commonly known in Italy as Pan di Spagna or "bread from Spain". It's a classic Italian sponge cake base sold in a 400g package containing three individual cake bases.
Here's a breakdown of its key characteristics:
- Light and Airy: Pan di Spagna is known for its incredibly light, airy, and delicate texture. This is achieved by whipping eggs and sugar together for a prolonged time to create a foamy, voluminous batter that traps air, enabling it to rise without the need for traditional leavening agents like baking powder or soda,
- Simple Ingredients: The traditional Pan di Spagna is typically made with just eggs, sugar, and flour. Matilde Vicenzi's version includes wheat flour, eggs (27%), sugar, glucose-fructose syrup, rapeseed oil, stabilizers (sorbitol, glycerol), wheat starch, raising agents (diphosphates, sodium carbonates), salt, emulsifier (mono- and diglycerides of fatty acids), acidity regulator (sodium acetates), and natural flavoring. It may also contain nuts and milk products. Notably, it contains a high percentage of eggs from free-range hens, which contributes to its soft texture.
- Versatile Base: Pan di Spagna is a popular and versatile base for a wide variety of Italian desserts. It's often used for layered cakes, pastries, or desserts like tiramisu, cassata, or zuccotto. Its spongy texture makes it excellent for soaking in flavored syrups or liqueurs.
- Ready-to-Use: The Matilde Vicenzi Pan di Spagna comes in a convenient ready-made format, saving preparation time. It includes separator sheets between the bases for easy handling and to preserve freshness.
- Mild Flavor: On its own, Pan di Spagna has a mild, subtly sweet flavor. This allows it to easily complement a range of fillings, creams, fruits, or toppings without being overpowering.
$11.90
PAN DI SPAGNA- MATILDE VICENZI - 400g—
$11.90
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Description
The Matilde Vicenzi Pan di Spagna is a type of sponge cake, commonly known in Italy as Pan di Spagna or "bread from Spain". It's a classic Italian sponge cake base sold in a 400g package containing three individual cake bases.
Here's a breakdown of its key characteristics:
- Light and Airy: Pan di Spagna is known for its incredibly light, airy, and delicate texture. This is achieved by whipping eggs and sugar together for a prolonged time to create a foamy, voluminous batter that traps air, enabling it to rise without the need for traditional leavening agents like baking powder or soda,
- Simple Ingredients: The traditional Pan di Spagna is typically made with just eggs, sugar, and flour. Matilde Vicenzi's version includes wheat flour, eggs (27%), sugar, glucose-fructose syrup, rapeseed oil, stabilizers (sorbitol, glycerol), wheat starch, raising agents (diphosphates, sodium carbonates), salt, emulsifier (mono- and diglycerides of fatty acids), acidity regulator (sodium acetates), and natural flavoring. It may also contain nuts and milk products. Notably, it contains a high percentage of eggs from free-range hens, which contributes to its soft texture.
- Versatile Base: Pan di Spagna is a popular and versatile base for a wide variety of Italian desserts. It's often used for layered cakes, pastries, or desserts like tiramisu, cassata, or zuccotto. Its spongy texture makes it excellent for soaking in flavored syrups or liqueurs.
- Ready-to-Use: The Matilde Vicenzi Pan di Spagna comes in a convenient ready-made format, saving preparation time. It includes separator sheets between the bases for easy handling and to preserve freshness.
- Mild Flavor: On its own, Pan di Spagna has a mild, subtly sweet flavor. This allows it to easily complement a range of fillings, creams, fruits, or toppings without being overpowering.
