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
Italian Sponge CakeI 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.
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
Italian Orange Diplomat Cake / Torta Diplomatica
Homemade Classic Tiramisu Layer Cake
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
Ingredients
- 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.
Instructions
- 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.
Charisse says
I have tried this and they are sooo good. Thanks for sharing this recipe. I am planning to make a chocolate sponge cake. I wonder if I can replace some cake flour with cocoa? How much would you recommend? Thank you!
Rosemary says
Hi Charisse, I would remove a 1/4 cup of flour and substitute with 1/4 cup cocoa (be sure to sift it before adding to the flour). Let me know how it goes.
Blanca says
I like this easy recipe
Terry says
Hi . I made Italian rainbow cookies to serve for Christmas. The recipe said to make them 2 weeks ahead to blend the flavors. I coated them in Chocolate and sliced them and stored them in a container. However they are very dry. As you know they are expensive and time consuming to make. I was wondering if I could salvage them by brushing them in a almond or amaretto simple syrup ? If that would work , would I brush both sides ? Also would I brush them now and continue to store them in a container at room temperature or brush them right before serving? Help! I don’t want to throw them out! If you could answer ASAP it would be greatly appreciated. Thanks so much!
Rosemary says
Hi Terry, I hope I’m not too late, the hour difference makes it difficult. But yes I would brush them or even try quickly dipping one to make sure it doesn’t fall apart (you might have to thin the syrup maybe with some water). My husband always drizzled cake (any type) with some sort of liquid first before eating it. Hope that helps, let me know.
Donna Malone says
I have just made this and to my horror it was a complete flop. I followed the instructions to the letter and it looked great after it was cooked (30mins) but after I iced it I cut a piece and it was like foam rubber. I was so disappointed, 5 eggs and all.
Rosemary says
Hi Donna, yes that’s why in the post I say that the cake is made for certain types of desserts, the layers should be soaked with some kind of liquid. Sorry it didn’t work out.
Nicole says
Can you post the tiramisu recipe to go along with this sponge cake?! I would love to make it sometime! Thank you!!
Rosemary says
Hi Nicole, I actually link to it 2x in the post, once at the top and once with a photo. 🙂
Nicole says
Whoops! Apologies! Thank you 🤗
Paula says
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
Rosemary says
Hi Paula, haha sounds like a plan to me. And the more languages and foods I learn the better. Have a great weekend. 🙂