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

Italian Sponge Cake – Pan di Spagna

Last Updated January 12, 2021. Published January 8, 2021 By Rosemary 22 Comments

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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.

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

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 19 votes
Print Recipe Pin Recipe
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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    Filed Under: Cakes & Cupcakes, Christmas, Desserts, Easter, Fall/Winter, Most Posts, Summer

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    1. 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
    2. 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
    3. 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
    4. 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
    5. 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
    6. 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
    7. Blanca says

      April 15, 2020 at 12:00 am

      5 stars
      I like this easy recipe

      Reply
    8. 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 🤗

    9. 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.

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