You will consistently produce a superb sponge cake if you follow my directions and advice.

This traditional sponge cake serves as the ideal foundation and fundamental component of Italian pastries like zuccotto, cassata, and Zuppa Inglese. It may be eaten on its own or as a simple sweet treat when dusted with confectioners’ sugar.

Or a layer cake can be made from this light sponge cake. Simply divide it in half, and then cover the bottom layer with sugar syrup.

Then, fill it with your preferred cream filling, such as chocolate ganache, whipped cream, pastry cream, or jam.

Yes, it is a simple sponge cake that you can flavor and decorate any way you choose.

What is Pan di Spagna (Italian Sponge Cake)?

Pan di Spagna literary translates to sponge cake. Italian sponge cake is straightforward with just three ingredients: eggs, flour, and sugar—simple ingredients, just like in this irresistible Canestrelli cookies. 

Pan di Spagna Sponge Cake History

The sponge cake was first known as Pâte Génoise, or Genoese pasta, in the middle of the 18th century. The Genoese envoy sent an invitation to renowned Italian chef Giobatta Cabona to travel to Madrid and arrange a dinner for the Spanish court.

In honor of the court, he created an exceptionally light cake known as pan di Spagna. The original recipe has been slightly streamlined and tweaked over time.

Initially, the cake was heated by adding all of the ingredients to a dish set over a pot of simmering water (bain-marie or water bath). Sponge cake may be made in five different ways: two hot, two cold, and one using emulsifiers.

Check out this ricotta-filled Sicilian Cassata cake for even older Italian cake that dates back to the 10th century. 

What distinguishes Genoise cake from Pan di Spagna sponge cake?

Eggs, sugar, and flour are the only three components required to make a real sponge cake. The same components are used to make Genoise cake; however, the cake batter is enhanced by the melted butter. Both cakes originate in Italy.

You might also like this Italian recipe: How to Make Authentic Maritozzi

Italian Sponge Cake (Pan di Spagna)

This classic Italian sponge cake is light, fluffy, and completely dairy-free—perfect for layering with creams, jams, or using as a base for tiramisu. With just a few simple ingredients, you’ll have an elegant cake for any occasion.

Ingredients

• 4 large eggs, room temperature

• ½ cup + 2 Tbsp (120g) granulated or caster sugar

• Pinch of salt

• 1 tsp lemon zest or vanilla extract (optional)

• 1 cup + 1 Tbsp (120g) cake flour, sifted (or all-purpose flour, sifted, if needed)

Instructions

1. Preheat the Oven:
   Set oven to 335°F (170°C). Grease and flour an 8-inch (20 cm) round cake pan, or line with parchment paper for easy removal.

2. Beat the Eggs:
   In a stand mixer or large bowl, combine eggs, sugar, salt, and lemon zest or vanilla (if using). Beat on medium-high speed for 10–15 minutes, until the mixture is very pale, thick, and at least tripled in volume. It should fall off the whisk in ribbons and stand on the surface for a moment (“ribbon stage”).

3. Fold in the Flour:
   Sift the flour over the egg mixture in several additions, gently folding it in with a spatula after each one. Take care not to deflate the batter—mix just until no streaks remain.

4. Bake:
   Pour the batter into the prepared pan. Don’t smooth the top or tap the pan—leave it as is to keep the air in. Bake for 35–40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean. Avoid opening the oven for the first 30 minutes.

5. Cool Gradually:
   Turn off the oven and let the cake cool inside for 5–10 minutes with the oven door slightly ajar (use a wooden spoon to prop it open). This helps prevent the cake from collapsing.

6. Cool Completely:
   Remove the cake and let it rest in the pan for another 10 minutes. Run a knife around the edge, then invert onto a wire rack to cool completely.

Serving Suggestions

• Split and fill with whipped mascarpone, jam, and fresh berries.

• Stuff with chocolate ganache, pastry cream, whipped cream, or lemon curd.

• Use as a base for tiramisu, trifles, or layer cakes.

Storage

• Wrap the cooled cake tightly and keep at room temperature for up to 2 days, or in the fridge for up to 4 days.

• To freeze, wrap well in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge or bring to room temperature before using.

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FAQs

Why did my baked sponge cake collapse?

It’s not fully baked. To get a rich, golden-brown top on your cake, try extending the baking time by three to five minutes.

• You added too much air and over-mixed the sugar and eggs.
• You interrupted the baking process by opening the oven door.
• You excessively over-mixed when folding the flour.

Why is my sponge cake so dry?

You overcooked the food. The temperature in the oven was too high. Keep in mind that every oven is unique.

Can I add food coloring to the sponge cake at any time?

After beating the eggs for 5–7 minutes, add food coloring.

Can I make this sponge cake using a gluten-free flour mix?

You can, indeed. When I previously attempted it, the cake turned out perfectly.

I don’t have large eggs for Italian sponge cake, what should I do?

Don’t worry about it if your eggs aren’t noticeably reduced in size—suppose let’s they weigh 50–55 grams (1.76–1.94 ounces) without the shell. The cake turned out fantastic when I previously used them.

Can I use fondant to cover a sponge cake? Can I bake a cake with two tiers?

This cake is ideal for stacking and/or being coated with fondant. It doesn’t need to be leveled because it comes out completely flat.

Can I use this recipe to make cupcakes?

The recipe on the recipe card, which calls for 4 eggs, should yield about 12 cupcakes. They should bake for 18 to 20 minutes at 355 degrees F (180 degrees C).