This Italian Sponge Cake, also known as Pan di Spagna has only four ingredients, pastry flour, sugar, eggs and baking powder. My mother-in-law’s traditional Italian recipe.
I love using this Sponge Cake recipe to make one of the best Tiramisu I have ever tasted!
Italian Sponge Cake
I first saw my mother-in-law preparing her Homemade Sponge Cake a long time ago, which by the way, she made by hand with a wire whisk! It turns out my sister-in-law was going to prepare one of the most delicious desserts. That’s right, a Tiramisu.
In the Italian Baking and Pastry making (Pasticceria) Sponge Cake or Pan di Spagna in Italian, is considered one of the most important staples. A very simple recipe, that does need some attention.
How to make Sponge Cake
- In a large bowl beat the eggs and sugar until light and fluffy about 5 minutes.
- Then add the flour and baking powder and beat for 2-3 minutes until smooth.
- Pour into the prepared cake pan and bake for 30-35 minutes.
More Sponge Cake Recipes
What are the differences between Cakes
Chiffon Cake – A traditional chiffon cake is made with whipped egg whites along with baking powder to rise.
Yellow Cake – A yellow cake is lighter in texture than a pound cake and has more eggs.
Pound Cake – A cake traditionally made with a pound of butter, flour, eggs and sugar.
Angel Food Cake – Are very light, since they are made using only egg whites.
How to make Cake / Pastry Flour
Making your own Cake flour is so easy, from every cup of flour remove two tablespoons of the flour and replace with corn starch, be sure to sift them together to remove any lumps.
How to store a Sponge Cake
A sponge cake will remain soft for about 2 days. To keep it soft be sure to wrap it in plastic wrap and store it at room temperature.
How to freeze a Sponge Cake
The baked cooled cake should be wrapped in plastic wrap and placed in an airtight container or freezer bag, it will keep in the freezer for up to one month. If you don’t have a big enough bag or container then wrap the cake in foil.
In order to thaw the cake, place the cake on a wire rack and leave it to thaw at room temperature. It should take a couple of hours to thaw. Once it has thawed it should be covered or it will start to dry out and go stale.
A Sponge Cake is exactly that, a sponge, perfect for soaking in any type of liquid. From coffee, to liqueur to even juice or milk. Or as the Italian likes to do, dunk it in his morning caffe latte. Enjoy!
Italian Sponge Cake / Pan di Spagna
- 5 large eggs (room temperature)
- 1 cup granulated sugar (200 grams)
- 2 1/2 cups cake / pastry flour* (300 grams)
- 2 teaspoons baking powder
To make Cake flour, from 1 cup of all purpose flour remove 2 tablespoons and replace with 2 tablespoon of corn starch, sift to combine.
- Pre-heat the oven to 350°. Grease a 9 inch (24 cm) springform cake pan.
- On medium-low speed beat the eggs and sugar until fluffy and light in colour (5 minutes) add flour and baking powder and continue to beat on medium speed for 2-3 minutes or until smooth. Pour into the prepared cake pan and bake for approximately 30 minutes or until tested done with a toothpick. Let cool. Enjoy.