Italian Sponge Cake (Pan di Spagna)

Oh wow, let’s talk about a fluffy cake. This one is called Italian Sponge Cake, or Pan di Spagna. I love how soft it feels!

It’s airy and light, oh my goodness. Each bite melts in my mouth. I feel so happy when I taste it!

I bake it for birthdays and fun times. Everyone loves how gentle it is. They always ask for more!

I can’t wait to show you how I make it. It’s really easy, trust me. Let’s start mixing right now!

Why You’ll Love This Recipe

• Classic Italian Tradition: A staple in Italian baking, loved for its simple yet elegant texture.
• No Butter or Oil: Achieves a tender crumb without any added fat.
• Perfect for Layered Cakes: Holds moisture well and pairs beautifully with creams and fillings.
• Naturally Fluffy & Light: The whipped eggs create a soft, airy structure.
• Versatile Base: Use it for tiramisu, trifles, fruit-filled cakes, or as a snack with coffee.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: About 50 minutes

Servings:

• This recipe makes one 9-inch cake, serving 8-10 people.
• Need a taller cake? Double the recipe and bake in two pans.

Difficulty Level:

• Intermediate. The technique is simple but requires precision in beating eggs and folding flour correctly.

Required Kitchen Tools

To make a perfect Italian Sponge Cake, you’ll need:

• Mixing Bowls: One large bowl for beating eggs and another for sifting dry ingredients.
• Electric Mixer or Stand Mixer: Essential for whipping eggs to the right volume.
• Fine Mesh Sifter: To aerate flour and prevent lumps.
• 9-inch Round Cake Pan: A springform pan is ideal for easy removal.
• Parchment Paper: To line the pan for a smooth release.
• Rubber Spatula: For gentle folding without deflating the batter.

Ingredients for Italian Sponge Cake

Here’s what you’ll need to make this light and airy cake:

• 4 large eggs (room temperature) – The key to a fluffy sponge.
• ¾ cup (150g) granulated sugar – Adds sweetness and structure.
• 1 cup (120g) all-purpose flour – Sifted for a light texture.
• 1 teaspoon vanilla extract – Enhances the flavor.
• 1 teaspoon lemon zest (optional) – For a subtle citrus aroma.
• ¼ teaspoon salt – Balances the sweetness.
• ½ teaspoon baking powder (optional) – Traditionally not used, but helps ensure a good rise.

Variations for Italian Sponge Cake

• Flavored Sponge: Add almond or orange extract for a unique twist.
• Chocolate Version: Replace ¼ cup flour with ¼ cup cocoa powder.
• Nutty Version: Fold in finely ground almonds or hazelnuts for a richer taste.
• Gluten-Free Option: Use a blend of almond flour and cornstarch instead of all-purpose flour.

How to Make Italian Sponge Cake – Step-by-Step Instructions

1. Prepare Your Pan and Preheat the Oven

• Preheat your oven to 350°F (175°C).
• Grease a 9-inch round cake pan and line the bottom with parchment paper.
• Lightly dust with flour, tapping out any excess.

2. Whip the Eggs and Sugar

• In a large mixing bowl, combine eggs, sugar, and salt.
• Using an electric mixer or stand mixer, beat on high speed for 8-10 minutes, until the mixture triples in volume and forms ribbons when lifted.
• Add the vanilla extract (and lemon zest, if using) and mix for another few seconds.

3. Sift and Fold the Dry Ingredients

• In a separate bowl, sift together the flour and baking powder (if using).
• Gradually add the sifted flour in three additions to the egg mixture.
• Using a rubber spatula, gently fold the flour in without deflating the batter. Avoid overmixing.

4. Transfer to the Cake Pan

• Pour the batter into the prepared cake pan, smoothing the top with a spatula.
• Tap the pan lightly on the counter to remove large air bubbles.

5. Bake the Cake

• Bake for 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
• Avoid opening the oven door too early, as this can cause the cake to deflate.

6. Cool the Cake Properly

• Let the cake cool in the pan for 5 minutes, then run a knife around the edges.
• Invert onto a wire rack and allow it to cool completely before slicing or decorating.

Serving and Decoration Ideas

Italian Sponge Cake is delicious on its own, but it also serves as a perfect base for various desserts. Here are some ways to enjoy it:

How to Serve Italian Sponge Cake

• Dust with Powdered Sugar – A simple, classic way to enjoy it.
• With Fresh Berries and Whipped Cream – Adds a refreshing and creamy contrast.
• Drizzled with Espresso or Liqueur – Perfect for making Tiramisu or Cassata.
• Layered with Pastry Cream – A traditional filling for Italian desserts.
• Chocolate or Fruit Glaze – Drizzle with melted chocolate or fruit preserves for extra flavor.

How to Store Italian Sponge Cake

• At Room Temperature: Store in an airtight container for up to 2 days.
• In the Refrigerator: Wrap tightly in plastic wrap and keep in the fridge for up to 5 days.
• Freezing: Wrap the cake in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition Information

Nutrient	Per Serving (1 Slice)
Calories	140 kcal
Carbohydrates	28g
Protein	4g
Fat	1.5g
Saturated Fat	0.5g
Cholesterol	55mg
Sodium	60mg
Sugar	15g
Fiber	0.5g

Italian Sponge Cake FAQs

1. Why did my sponge cake deflate after baking?

This usually happens if the eggs were not beaten long enough or if the flour was mixed too aggressively, causing air bubbles to collapse. Make sure to whip the eggs until they reach the ribbon stage and fold the flour in gently.

2. Can I make this cake ahead of time?

Yes! You can bake the sponge cake a day in advance and store it at room temperature. It actually becomes easier to slice and work with after resting overnight.

3. How do I make a taller sponge cake?

For a taller cake, double the recipe and bake it in two 9-inch round pans. This creates layers that are easier to fill with cream or frosting.

4. Can I make this without an electric mixer?

Technically, yes—but it’s a lot of work! Whipping the eggs to the right volume by hand requires at least 15-20 minutes of vigorous whisking. Using a stand mixer or electric hand mixer is highly recommended.

5. What’s the best way to cut this cake into layers?

To slice the sponge cake evenly into layers:

• Let the cake cool completely.
• Use a serrated knife and gently saw back and forth.
• If you want perfectly even layers, use a cake leveler.

Conclusion

Italian Sponge Cake is a staple in traditional Italian baking, offering a delicate, airy texture that works beautifully in layered cakes, trifles, or even enjoyed on its own. With simple ingredients and careful technique, you’ll have a light, fluffy sponge that’s perfect for countless desserts. Try it with fresh berries, pastry cream, or as the base for your next tiramisu!