Basic Sponge Cake Recipe

This Italian sponge cake recipe is made with only 3 ingredients (eggs, sugar, & flour) và flavored with vanilla or lemon zest. It has no baking powder, no butter, no oil, and no dairy!

While this cake isn’t hard lớn make, it requires attention lớn detail. Get a perfect sponge cake every time with my simple recipe and in-depth tutorial!

You can also try the chocolate version of this sponge cake! You will love it!


What is a sponge cake?

There are several types of sponge cakes & though similar ingredients are used, they vary slightly by technique and filling.

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An Italian sponge cake (Pan di Spagna) is a light and airy cake that gets its texture from whisking the eggs until they’re light và fluffy, not from chemical leaveners lượt thích baking powder or baking soda.

It is often used as a base for many desserts, cream-filled cakes, và layered birthday cakes. But it’s also great on its own dusted with powdered sugar.

Sponge cake is soft but dry, that’s why you need khổng lồ brush it with fruit juice, flavored syrups, coffee, or liquors before adding the filling. The cake will soak up the flavor without falling apart.

Please read my instructions & tips carefully before starting!

Ingredients & substitution suggestions

You only need 3 ingredients for this recipe. Flavoring & salt are optional.

EGGSthis is very important → eggs should be at room temperature, not cold from the fridge. Room temperature eggs will whip up more easily & achieve greater volume. Take them out from the fridge 45-60 minutes before starting the recipe or soak them in a bowl of warm water for a few minutes. The original recipe calls for extra-large eggs (approximately 70 grams/2.46 ounces with the shell or 58 grams/2.04 ounces without the shell). I often get this question: I only have large eggs. What shall I do? If they are not significantly smaller (50-55 grams/1.76-1.94 ounces without shell) use them, there is no need to adjust the recipe. SUGAR – granulated sugar or caster sugar.FLOUR – it’s better to lớn use low-protein flour, such as cake flour or plain flour. If it’s not available, you can make it at trang chủ or use all-purpose flour. I tried this recipe with a gluten-free flour blend and came out perfect! do not replace cake flour with self-raising flour. FLAVORING – this is optional but it helps mask the eggy flavor. You can use vanilla extract, grated lemon or orange zest, almond flavor, etc.SALT – to lớn enhance all the flavors (optional).

How to lớn make homemade cake flour: take 1 cup of all-purpose flour (120 grams), remove 2 tablespoons of the flour and địa chỉ cửa hàng 2 tablespoons of cornstarch. Sift or whisk a few times.

This makes 1 cup of cake flour.

How khổng lồ make a perfect sponge cake

3 simple steps. Please read carefully:

Whip – beat the eggs and sugar until the mixture is thick, tripled in volume, and pale yellow (until it reaches ribbon stage). It usually takes about 10/15 minutes. You can use a stand mixer or a hand mixer. If you are using a hand mixer, this process will take a bit longer.

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Fold – sift the flour into the egg mixture in small increments or one-third at a time.Fold it carefully, mixing from the bottom of the mixing bowl. Be as gentle as possible, you don’t want to deflate the egg mixture. Do not use a mixer or a whisk for this step, just a wooden spoon or a spatula. Bake – bake for 40 minutes then, let it cool for 10 minutes in the oven switched off (keep the door slightly mở cửa using awooden spoon) to lớn prevent deflating the sponge cake. Next, remove the cake from the oven, let it cool for 5-10 more minutes in the pan, and flip it upside down on a cooling rack lớn cool completely.

How bởi you know you reached the right consistency (ribbon stage)?

Lift a small amount of batter with your whisk & make a figure “8” using the batter that drip off the whisk. If the “8” holds its shape for at least 10 seconds then you have the right consistency. If the figure “8” sinks into the batter quicker than that, you need to lớn beat it longer.

A few tips to lớn get perfect results every time!

Follow my instructions và tips và you’ll havea perfect sponge cake.

Weigh your flour: I recommend using abaking scaleto weigh your flour for the best results. However, if you don’t have a scale, fluff the flour with a spoon và then spoon it into your cup before leveling it off. This method is the best way khổng lồ measure flour without overfilling the measuring cup.Egg mixture – beat the eggs và sugar for no less than 10/15 minutes. It is during this stage that air is incorporated. The eggs should turn a pale yellow & triple in volume. Be careful also not khổng lồ over-beat them, stop when you reach the ribbon stage. How vày you know you reached the ribbon stage? Read above, I explained it.Fold gently – sift the flouron đứng top of theegg mixture, a little at a time, và fold it GENTLY with a wooden spoon or spatula until there are no more streaks of flour.If you pour in too much flour, it willsink to the bottom of thebowl. If you don’t fold gently, the cake will be dense & it will deflate.Bake – bake the cake right after foldingin the flour, don’t wait too long. Use a conventional oven setting (not a convection/fan setting) and make sure that the oven is fully preheated. Avoid sudden temperature changes – while the cake is baking, don’t open theoven door for at least 30 minutes as this may cause the cake lớn deflate. When the cake is cooked, turn off the oven but leave the cake inside (keep the door slightly xuất hiện using a wooden spoon) for 5-10 minutes.Cutting the cake – cut the cake with a serrated knife when it’s cold. It’s better if you prepare it the day before, wrap it in cling film, & leave it in the fridge overnight. You can make it up to 3 days ahead!