Italian Sponge Cake Recipe

Whenever I need a dessert that’s light, fluffy, and just sweet enough, this Italian Sponge Cake (Pan di Spagna) is my go-to. It’s like biting into a cloud, with a delicate texture that melts in your mouth. Growing up, my mom would make this cake for birthdays, and we’d all fight over the last slice. It’s simple but versatile—perfect on its own or dressed up with cream and berries. This recipe brings back those cozy family moments, and I’m excited to share it with you!

The Story Behind This Cake

My love for this cake started at my aunt’s house, where she’d whip up Pan di Spagna for every family gathering. I’d watch her carefully separate the eggs, her hands moving like it was second nature. When I finally tried making it myself, I had a few flops—flat cakes are humbling! But after some practice, I got the hang of it. This recipe is my version of her classic, with a touch of lemon zest for that extra Italian flair. It’s now a staple in my kitchen, and I hope it becomes one in yours too.

Why You’ll Love This Italian Sponge Cake

• Light as Air: The airy texture is perfect for soaking up flavors or enjoying plain.
• Super Versatile: Use it for layered cakes, trifles, or just dust it with powdered sugar.
• Few Ingredients: Made with pantry staples, it’s simple yet elegant.
• Foolproof (with Tips): Follow my tricks, and you’ll nail it every time.

Ingredients

This cake is all about simplicity. Here’s what you’ll need to make it shine:

• 5 large eggs, separated
• 1 cup granulated sugar
• 1 cup all-purpose flour, sifted
• 1/4 cup cornstarch, sifted
• 1 tsp vanilla extract
• Zest of 1 lemon (about 1 tsp, optional but recommended)
• 1/2 tsp baking powder (optional, for extra lift)
• Pinch of salt

Instructions

This cake is straightforward but requires a gentle touch. Here’s how I make it:

1. Prep the Oven and Pan: Preheat your oven to 350°F. Grease and lightly flour a 9-inch round springform pan, or line the bottom with parchment paper for easy release.
2. Whip the Egg Yolks: In a large bowl, beat the egg yolks with 3/4 cup of the sugar using a hand mixer or stand mixer until pale, thick, and creamy—about 3-4 minutes. Mix in the vanilla and lemon zest.
3. Beat the Egg Whites: In a separate clean bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff, glossy peaks form. This is key for that airy texture!
4. Combine Dry Ingredients: In a small bowl, sift together the flour, cornstarch, and baking powder (if using). Sifting makes the cake lighter, so don’t skip it.
5. Fold It Together: Gently fold the egg whites into the yolk mixture in three batches, using a spatula to keep the airiness. Then, gradually fold in the dry ingredients, being careful not to deflate the batter.
6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, until the top is golden and a toothpick comes out clean. Don’t open the oven door too early, or it might sink!
7. Cool and Serve: Let the cake cool in the pan for 10 minutes, then remove it and cool completely on a wire rack. Dust with powdered sugar or top with whipped cream and berries.

Tips for the Best Italian Sponge Cake

Here’s what I’ve learned to make this cake perfect every time:

• Room-Temperature Eggs: They whip up fluffier, so let them sit out for 30 minutes before starting.
• Gentle Folding: Use a light hand when folding to keep the batter airy—think of it like coaxing the ingredients together.
• Don’t Rush the Cooling: Let the cake cool fully before cutting to avoid a gummy texture.
• Make It Fancy: Split the cake and fill with pastry cream or fruit for a layered masterpiece.

Nutritional Information (Per Serving)

Based on 8 servings, here’s a rough estimate:

• Calories: ~180 kcal
• Protein: 5g
• Fat: 3g
• Carbohydrates: 34g
• Fiber: 0g
• Sodium: ~50mg

Note: These are approximate values—check your ingredients for exact numbers.

Serving Suggestions

This sponge cake is a blank canvas for deliciousness. I love it simply dusted with powdered sugar and served with a cup of tea. For something special, layer it with whipped cream and fresh strawberries or drizzle with a lemon glaze. It’s also amazing in a trifle with custard and fruit. For birthdays, I split it, spread on some Nutella, and top with berries—pure heaven!

Storage and Reheating

Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. If you’re adding toppings, wait until serving to keep it fresh. To freeze, wrap the cooled cake tightly in plastic wrap and foil, then store for up to 2 months. Thaw at room temperature before serving—no reheating needed!

Final Thoughts

This Italian Sponge Cake is like a hug from my childhood, and I hope it brings that same warmth to your table. It’s light, versatile, and so easy to make your own. Try it out for your next celebration or just because, and let me know how it goes! Drop a comment below or share a photo of your cake—I’d love to see your spin on it. Happy baking!