Italian Sponge Cake is a light and fluffy cake made with only 3 simple ingredients—eggs, sugar, and flour. It’s soft, airy, and doesn’t need any oil, butter, or milk. That makes it a great option for people who want a lighter dessert without dairy or fat.
This cake is called Pan di Spagna in Italy. It’s a very old recipe that started in the 1700s. Back then, it was served at big dinners for royal families. Today, it’s a favorite in many homes and bakeries across the world. People in France and Spain also use this cake to make layered desserts and fancy treats.
What makes this cake special is how soft and fluffy it is. There are no baking powders or sodas used. Instead, the eggs are beaten until they are thick and foamy. This gives the cake its natural rise. Then, the flour is gently folded in. This keeps the batter full of air, which makes the cake light and soft.
One of the best things about this recipe is that it’s very easy. You only need a few basic tools and a 6-inch round cake pan. You don’t need to buy expensive ingredients. If you like, you can add a little vanilla or lemon zest for extra flavor.
This sponge cake is perfect for tea time. You can eat it as is or use it to make layered cakes, trifles, or other desserts. Kids will love it too because it’s soft and tasty without any heavy creams or oils.
It’s also a good choice for people who follow a vegetarian or dairy-free diet. The cake is low in fat, and it doesn’t have any butter or milk.
Another great thing is that it’s quick and budget-friendly. You can make it in less than an hour. The prep takes just 20 minutes, and it bakes in 40 minutes. Once it cools, you can slice it easily and store it for a few days.
So whether you want to make a quick tea-time treat, a birthday cake base, or a light dessert for guests, Italian Sponge Cake is a great recipe to try. It’s simple, soft, and always a crowd-pleaser!
Table of Contents
Pro Tips for Perfect Results
- Use room temperature eggs: Cold eggs won’t whip properly. Let them sit out for 30 minutes before starting.
- Beat thoroughly: You must beat the eggs and sugar for 10–12 minutes until the mixture is thick, glossy, and can form ribbons.
- Fold, don’t stir: Gently fold the flour in small batches to avoid deflating the batter.
- No opening the oven early: Let the cake bake undisturbed for at least 35 minutes.
- Cool gradually: Sudden temperature changes may cause the cake to shrink. Turn off the oven and let it sit inside for 5-10 minutes.
What Makes Italian Sponge Cake So Loved?
There are many reasons why Italian Sponge Cake is a favorite in so many homes. First, it’s made with just three simple ingredients—eggs, sugar, and flour. That means you don’t need to worry about buying butter, oil, or milk. This makes it a perfect dessert for people who are looking for a dairy-free or low-fat option.
Another reason people love Italian Sponge Cake is because of its light and fluffy texture. It feels soft and airy with every bite. You don’t need any baking powder or soda. The air comes naturally by beating the eggs really well, which makes the cake rise beautifully in the oven.
This cake is also very versatile. You can enjoy it on its own with a cup of tea, or you can use it as a base for many other desserts like layered cream cakes, trifles, or fruit cakes. Just add your favorite fillings or toppings and make it your own!
Italian Sponge Cake is also great because it’s easy to make, even for beginners. With just a few basic tools and some careful mixing, you can create a cake that looks and tastes amazing. Plus, it doesn’t take much time—just about an hour from start to finish.
In short, people love Italian Sponge Cake because it’s simple, soft, dairy-free, and perfect for so many occasions. Once you try it, it will surely become one of your go-to recipes!
Super Soft Italian Sponge Cake Recipe
Equipment
- Round cake pan 15 cm (6-inch)
- Baking paper
- Electric beater
- Mixing bowl
- Sifter
- Spatula
- Oven
Ingredients
- 3 Large Eggs (200g total)
- 90 g All-Purpose Flour Maida (¾ cup + ¾ tablespoon)
- 90 g Sugar (⅓ cup + 2 tablespoons)
- Vanilla Extract or lemon zest for flavor (Optional)
Instructions
Preparation:
- Preheat the oven to 170°C (338°F).
- Grease and line a 15 cm (6-inch) round cake pan with baking paper, ensuring the entire pan is covered.
Making the Batter:
Beating the Eggs
- In a large mixing bowl, add 3 large eggs (200g total).
- Use an electric beater to beat the eggs on medium-high speed for 5 minutes (300 seconds) until they become pale and fluffy.
Adding the Sugar
- Gradually add 90g of sugar to the eggs while beating on medium-high speed.
- Continue beating for about 12 minutes until the mixture becomes very fluffy, pale yellow, and thick, with a smooth and shiny appearance.
Folding in the Flour
- Sift 90g of plain flour (¾ cup + ¾ tablespoon) a little at a time into the egg and sugar mixture.
- Gently fold the flour into the batter using a spatula, being careful not to deflate the air incorporated during the beating process.
- If adding vanilla or lemon zest, gently fold it in at this stage.
Baking:
- Pour the cake batter into the prepared pan, ensuring it’s evenly distributed.
- Bake in the preheated oven at 170°C (338°F) for 40 minutes, or until a toothpick inserted into the center comes out clean.
Cooling:
- Once baked, turn off the oven but leave the cake inside for an additional 5-10 minutes to allow it to set.
- Remove the cake from the oven and let it cool in the pan for 10 more minutes.
- Gently remove the cake from the pan, discard the baking paper, and allow it to cool completely.
Serving:
- Slice and enjoy this soft and airy Italian sponge cake with tea, or use it as a base for layered desserts like trifles or cream cakes.
Video
Notes
- This cake is naturally oil-free, butter-free, and dairy-free, making it a lighter option for dessert.
- You can flavor the cake with a teaspoon of vanilla extract or lemon zest for added aroma and taste.
- Avoid overmixing the batter when folding in the flour to maintain the cake’s light and airy texture.
- If you’re using this as a base for layered cakes, be sure to allow the cake to cool completely before adding any fillings or frostings.
Nutrition
Frequently Asked Questions (FAQs)
Can I make Italian sponge cake without an electric beater?
Yes, but it’s extremely labor-intensive. You need to whisk vigorously by hand for at least 15 minutes to achieve the same airy texture.
Why did my cake deflate after baking?
Possible reasons include overmixing the flour, underbeating the eggs, or opening the oven too early during baking.
Can I add milk or butter to this recipe?
That would turn it into a different type of cake. The classic Italian Sponge Cake is traditionally oil-free and dairy-free.
Can I use whole wheat flour instead of all-purpose flour?
You can, but it will result in a denser texture. All-purpose flour gives the best airy sponge.
How do I store Italian Sponge Cake?
Wrap it in cling film or store in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days.
Related Recipes
Try our Bold & Moist Chocolate Cake Recipe
Looking for Eggless Treats? Check our Eggless Cookies Collection
Explore More Tea-Time Cakes Here