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Home » Popular » Cakes & Cupcakes » Italian Sponge Cake – Pan di Spagna

Italian Sponge Cake – Pan di Spagna

By: Rosemary Published: January 8, 2021 Updated on: January 12, 2021

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This Italian Sponge Cake, also known as Pan di Spagna has only 5 ingredients. The perfect cake for making a Classic Tiramisu or even lightly dusted with powdered sugar and served as a snack or breakfast treat.

sponge cake dusted with powdered sugar on a wire rack

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. It’s still one of my favourites right after Cheesecake, I can never get enough Cheesecake, although you could combine the two and make a Tiramisu Cheesecake.

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.

The most important part of making a Pan di Spagna is to beat the eggs and sugar on high speed for 15-20 minutes. Because there is no baking powder in this recipe this is what gives the cake its height.

Table of Contents

  • How to make it
  • What are the differences between Cakes
  • Tips for making the best Sponge Cake
      • Never Miss a Recipe!
  • How to store a it
  • How to freeze it
  • What to make with a Sponge Cake
  • Italian Sponge Cake / Pan di Spagna
    • Ingredients  1x2x3x
    • Instructions 
    • Nutrition

How to make it

In a medium bowl sift together the flour and corn starch. Set aside.

In a large bowl or stand up mixer add the eggs and sugar and beat for 15 minutes, add the vanilla and beat another 2 minutes.

eggs & sugar in the mixer and beaten after 15 minutes

Gently fold half the sifted flour into the beaten eggs and combine, then add the remaining flour and gently fold until smooth and completely combined.

folding in the flour into the beaten eggs

Pour into the prepared cake pan and bake. Let cool before using as a layer cake or even dusted with powdered sugar as a breakfast or snack cake.

cake before and after baked in cake pan

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 –  Is a very light cake, since it is made using only egg whites.

Tips for making the best Sponge Cake

  • Make sure your eggs are at room temperature, so take them out of the fridge 45-60 minutes before using.
  • For this cake I used an Italian 00 flour which has a protein count of about 10 percent. I also added some corn starch to give the cake a soft and tender crumb.
  • Do not open the oven door before 25-30 minutes. If you do the cake could very well fall.
  • If you prefer you can add the zest of a lemon or orange to the cake. You could also substitute the vanilla with your favourite flavouring.

sponge cake on a wire rack

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    How to store a it

    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 it

    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.

    sponge cake on a wire rack with eggs in basket in the background

    What to make with a Sponge Cake

    Italian Mimosa Cake

    Italian Orange Diplomat Cake

    Classic Italian Tiramisu Layer Cake

    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!

    sliced in 2 sponge cake

    sponge cake on a wire rack dusting with powdered sugar

    Italian Sponge Cake / Pan di Spagna

    Rosemary Molloy
    This Italian Sponge Cake, also known as Pan di Spagna has only 5 ingredients. The perfect layer cake or serve it as a snack or breakfast treat.  
    5 from 31 votes
    Prevent your screen from going dark
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    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Dessert
    Cuisine Italian
    Servings 10 servings
    Calories 113 kcal

    Ingredients
      

    • ¾ cup all purpose flour (100 grams)
    • 3 ¾ tablespoons corn starch (30 grams)
    • 4 large eggs (room temperature)
    • ½ cup granulated sugar (100 grams)
    • ½ teaspoon vanilla

    Instructions
     

    • Pre-heat the oven to 320F (160C) Grease and flour an 8 inch (20 cm) cake pan (springform if you have one).
    • In a medium bowl sift together the flour and corn starch. Set aside. 
    • In a large bowl or stand up mixer add the eggs and sugar and beat for 15 minutes, add the vanilla and beat another 2 minutes.
    • Gently fold half the sifted flour into the beaten eggs and combine, then add the remaining flour and gently fold until smooth and completely combined. 
      Pour into the prepared cake pan and bake for 30-35 minutes. Let cool in pan for 10 minutes then move to a wire rack to cool completely. Enjoy!

    Nutrition

    Calories: 113kcalCarbohydrates: 20gProtein: 3gFat: 2gSaturated Fat: 1gCholesterol: 74mgSodium: 29mgPotassium: 38mgFiber: 1gSugar: 10gVitamin A: 108IUCalcium: 13mgIron: 1mg
    Keyword Italian Sponge Cake, pan di spagna, sponge cake
    Tried this recipe?Let us know how it was!

    Updated from June 6, 2019.

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      1. Carmen says

        February 2, 2023 at 5:25 pm

        Desrest Rosemary
        First if all thank you for your wonderful recepies. I always use your recepies and they are all perfect. I have one question dear. I want to make Tiramisu layer cake. Is it ok if i make the sponge one night before assembling the cake? And if yes should i keep it in fridge?
        Thank you darling
        Carmen

        Reply
        • Rosemary says

          February 2, 2023 at 7:24 pm

          Hi Carmen, thanks so much, and yes you can store it in the fridge, just be sure to wrap it well in plastic wrap. It will keep for 2-3 days in the fridge. Take care.

          Reply
          • Carmen says

            February 3, 2023 at 9:49 am

            Thank you dear 🥰🥰

      2. Tina says

        January 25, 2023 at 6:08 pm

        Hello, Just discovered your website. I’m about to make several of your recipes, so may have questions down the road. At the moment however, I’m eyeing your very pretty cake rack. Would you mind letting me know where you got it or even provide a link to it. It’s the one photographed holding the Italian sponge cake. Looks perhaps to be copper. Thanks!

        Reply
        • Rosemary says

          January 25, 2023 at 6:46 pm

          Hi Tina, thanks, and ask any questions you have. I got that rack at Crate and Barrel, quite a few years ago and yes it is copper. If you are near one of those stores you could ask them. Hope that helps. Take care!

          Reply
          • Tina says

            January 26, 2023 at 7:26 am

            Thanks for your quick reply Rosemary. I’ll check with them. I’m starting with this recipe tomorrow…can’t wait.

          • Rosemary says

            January 26, 2023 at 11:23 am

            Hi Tina, you’re welcome, let me know.

      3. Giovanna says

        October 10, 2022 at 3:24 am

        Hi. Your recipe doesn’t indicate qn oven temperature. I’m thinking 350-? Is that correct?

        Reply
        • Rosemary says

          October 10, 2022 at 6:20 pm

          Hi Giovanna, there is a temperature it’s 320F, it’s all written in the recipe card at the bottom of the post. Hope that helps. Take care.

          Reply
      4. Deborah Culmer says

        September 16, 2022 at 8:34 pm

        Hi Rosemary — If I wanted to add some shredded unsweetened coconut to this, is there anything special I should do to adjust the recipe. And do you recommend 1/2 or 1 cup of coconut?
        Thanks!

        Reply
        • Rosemary says

          September 17, 2022 at 3:09 pm

          Hi Deborah, I would gently fold it in at the very end. I would recommend to start with 1/4 to 1/3 cup and see how that is. Let me know how it goes. Take care!

          Reply
      5. Renee says

        August 23, 2022 at 4:59 pm

        Can this be made in a 13×9? If so, how long should I bake it?

        Reply
        • Rosemary says

          August 24, 2022 at 2:13 pm

          Hi Renee, you could but you will have to double the recipe. I would bake it for the same amount of time then test it with a toothpick. Let me know how it goes.

          Reply
      6. Nancy says

        July 26, 2022 at 12:04 am

        5 stars
        Very easy to put together. Light and fluffy. I used vanilla paste and it was delicious.

        Reply
        • Rosemary says

          July 27, 2022 at 7:50 am

          Thanks so much Nancy, glad you enjoyed it. I love using vanilla paste also. Take care.

          Reply
      7. Rhonda Rachal says

        June 8, 2022 at 3:37 am

        I’ve made this cake Twice and it was a flopp both times.. I did exactly as the recipe said. What could I be doing wrong.. It’s flat as a pancake and hard as a brick..

        Reply
        • Rosemary says

          June 14, 2022 at 9:13 pm

          Hi Rhonda, sorry to hear that, use room temperature ingredients, check the oven temp to make sure it is accurate and also don’t open the oven before 25 minutes has passed. Let me know.

          Reply
      8. pamela rai says

        February 23, 2022 at 7:11 am

        Hi i would like to bake this cake . You said you use OO FLOUR but the recipe you mention ALL PURPOSE FLOUR AND CORN STARCH . Which flour should i use. i also have OOFLOUR. Thank you

        Reply
        • Rosemary says

          February 23, 2022 at 4:26 pm

          Hi Pamela you can use 00 if you prefer, either works. Let me know how it goes.

          Reply
          • Cat B says

            October 7, 2022 at 4:35 pm

            Hi, I would like to use this in a layered cake and I wondered how tall it is after baking? Will I be able to cut it into layers or should I make 2?

          • Rosemary says

            October 7, 2022 at 5:39 pm

            Hi Cat, you could actually get 2 layers if cut, so if you need more than 2 layers then 2 cakes would be needed. I hope you like it.

      9. Lia says

        February 17, 2022 at 12:00 am

        Hi!!
        I will be baking this tomorrow night for Sunday’s Birthday celebration for my kids.
        Im curious to know why you don’t use baking powder… first time I bake without it.
        I will let you know how it turns out.
        Thank you!!

        Reply
        • Rosemary says

          February 17, 2022 at 4:41 pm

          Hi Lia, because you beat the eggs and sugar for such a long time (be sure to follow the directions) this helps the cake rise rather than using baking powder. Also don’t open the oven door before the time mentioned in the post. Let me know how it goes.

          Reply
      10. Susan says

        May 17, 2021 at 5:02 pm

        5 stars
        So far, so good. I tried a different recipe yesterday, and it was an epic fail! The cake was too dry, the middle was sunken and the texture was doughy. I tried yours today. The cake rose as it was supposed to, and seems to be properly cooked and is cooking now. I’ll be serving it with ricotta frosting and fresh fruit. The final test is the taste, of course. I’ll let you know! Fingers crossed.

        Reply
        • Rosemary says

          May 18, 2021 at 8:10 pm

          Hi Susan, I hope it worked out. 🙂

          Reply
      11. Mary Morgasen says

        February 14, 2021 at 1:24 am

        5 stars
        Really beautiful cake! My son and I are making tiramisu and did not want to use Lady Fingers. This cake is amazing like a spun fluffy layer for adding other layers of flavor to. It is a perfect tea cake alone and makes me miss my Grandma. Love this recipe and thanks so much!

        Reply
        • Rosemary says

          February 14, 2021 at 4:35 pm

          Hi Mary, thanks so much, glad I good bring back memories of your Grandma. And yes it makes an amazing tiramisu. Take care.

          Reply
      12. Vanessa says

        January 11, 2021 at 8:03 pm

        5 stars
        Love this recipe!!

        Reply
        • Rosemary says

          January 13, 2021 at 1:00 pm

          Hi Vanessa, thanks so much, glad you like it. Happy New Year.

          Reply
      13. Blanca says

        April 15, 2020 at 12:00 am

        5 stars
        I like this easy recipe

        Reply
      14. Nicole says

        June 13, 2019 at 2:57 pm

        Can you post the tiramisu recipe to go along with this sponge cake?! I would love to make it sometime! Thank you!!

        Reply
        • Rosemary says

          June 13, 2019 at 3:04 pm

          Hi Nicole, I actually link to it 2x in the post, once at the top and once with a photo. 🙂

          Reply
          • Nicole says

            June 14, 2019 at 12:38 am

            Whoops! Apologies! Thank you 🤗

      15. Paula says

        June 7, 2019 at 3:49 am

        Hay darling am Paula from South Africa I have seen it all & tasted by eyes😋😋😎🤓 now am ready to bake ,even if you can come stay next door to my home it’s fine as long we will cook & bake together .lots of love hle(watch out you will be speaking multi lingo/language next time in south African💃💃✌️❤️ ,malebo hle moratuwa .Thank you so much

        Reply
        • Rosemary says

          June 8, 2019 at 8:06 am

          Hi Paula, haha sounds like a plan to me. And the more languages and foods I learn the better. Have a great weekend. 🙂

          Reply
          • Paula Beaudet says

            February 23, 2022 at 5:31 am

            Just reading your sponge cake recipe and you defined it in the paragraph before it as a cake made with only egg whites but when writing out the recipe you don’t say egg whites you just say eggs. I don’t know if we are to prepare it with egg whites or the whole eggs. Would love to make it as I love the many recipes you have. I’m sure it is only an oversight. Thank you.

          • Rosemary says

            February 23, 2022 at 4:28 pm

            Hi Paula, I am a bit confused, I don’t see the paragraph, this post was re made it could have been an old recipe. Let me know.

      Hi, I'm Rosemary.

      Living in Italy I learned to cook authentic Italian dishes using whole ingredients, fresh veggies and delicious spices. So take a seat and have a taste! Read More

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