Super Soft Italian Sponge Cake Recipe
This easy Italian Sponge Cake recipe, also known as Pan di Spagna, is light, airy, and made with just 3 simple ingredients—eggs, sugar, and flour! With no oil, butter, or dairy, this cake is perfect for those looking for a simple yet delicious treat. This recipe is ideal for a 15 cm (6 inches) pan and can be easily customized with vanilla or lemon zest for added flavor. Whether you're serving it with tea or using it as a base for layered desserts, this oil-free cake is sure to become a family favorite.
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
Calories: 180kcal
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