Italian Sponge Cake Recipe – Pan di Spagna

This classic Italian Sponge Cake Recipe is often referred to as Pan di Spagna. It requires only three ingredients: flour, eggs and sugar. 

It has often been said that baking is a science.

This is especially true when making authentic sponge cakes as they require no leavening agents.  

A traditional sponge cake is a result of combining the right proportions of eggs, sugar and flour, to obtain a mixture that has the ability to expand three times its size once it is baked.

This is all due to the air trapped within the eggs once they are well beaten. 

It is appropriately called a sponge cake as it readily absorbs whatever it is in contact with. Often times, it will be brushed with liquors or spread with jam or preserves before being filled with a cream filling. This classic cake is often used as a base for Italian Rum Cake, Zuppa Inglese, Cassata and so much more! 

Instructions

Preheat the oven to 350℉ (175°C). Position the rack to the center of the oven.

Grease and flour (or use non-stick spray) a 9-inch springform pan.

In a large mixing bowl of a stand mixer beat 6 eggs (room temperature) with the 180 grams of sugar on medium-high speed for about 18-20 minutes until very thick and pale.

In three separate additions, sift a total of 180 grams of cake flour with a pinch of salt over the mixture and use a rubber spatula to gently fold in. 

Pour the mixture into the prepared pan.

Immediately transfer and bake in a 350℉ (175°C) oven for approximately 35 minutes or until the cake tester comes out dry and the cake springs back when lightly pressed.

Let the cake cool in the pan for one minute, then run a knife around the inside of the pan. 

Remove from pan and cool completely on wire rack.

Tips

• Preheat the oven to the proper temperature.
• Weigh the ingredients properly. 
• Eggs must be at room temperature. 
• Beat the eggs until they are thick and lemon-colored.
• Do not over stir the mixture when incorporating the flour as this results in a tough cake. 
• Once the mixture is in the prepared pan, place it immediately in the oven to obtain a cake with maximum volume. 
• Avoid opening the oven while the cake is baking as the change in temperature can cause the cake to fall.
• Although this cake can be made with all-purpose flour, cake flour is recommended. 

Italian sponge cake variations

Add 1 teaspoon of vanilla or almond extract while beating the eggs. The zest of an orange or lemon is another alternative. 

How to store

When completely cool, cover the cake in cling wrap and store it at room temperature for up to two days.

To freeze, overwrap in heavy-duty foil and place it in a freezable plastic bag or airtight container and freeze for up to two months. 

When ready to thaw, remove from container or freezer bag and place wrapped cake overnight in the refrigerator. In the morning, remove it from the refrigerator and bring the wrapped cake to room temperature. 

How to cut a cake in half

Place the cake on an even surface. Using a ruler, identify the center of the side of the cake with a toothpick. Continue to insert toothpicks all around the cake. With a long serrated knife, and using the toothpicks as a guide, simply cut the cake in half horizontally. You now have two perfect layers of cake. 

Why use cake flour?

Cake flour not only provides a fine crumb but because of its lower protein content, it creates less gluten which in turn, creates a soft and light texture. 

How to make cake flour

In order to make one cup of cake flour, weigh 142 grams of flour in a bowl. This is the equivalence of one cup. Remove 2 tablespoons of flour and add 2 tablespoons of cornstarch. Sift or whisk a few times to ensure the cornstarch is well distributed throughout the flour. 

Can I use all-purpose flour?

Regular all-purpose flour can be used to make sponge cakes but the texture will not have the same tender, delicate crumb.

Another simple cake recipe

This gluten-free chocolate cake is a variation of a sponge cake that can be made with cocoa powder. Such a festive looking dessert! 

Recipe source

How many of you have a memory of this simple cake from your childhood?

In Italian, this cake is referred to as Pan di Spanga which translates into the bread of Spain. 

If you grew up Italian, you know that it was often referred to as nonna’s sponge cake.

In my family, there were two variations. One with leavening agents like this Italian cake and one without. 

My mom and nonna would often make this homemade sponge cake and serve it with fresh fruit salad, during both the summer and winter months.

I remember she would use a manual egg beater, the one with a hand crank. Do you remember that gadget?

Every Italian family had their version of this cake. It would sometimes be transformed into a festive Italian Rum Cake. You know, the cake that was used to celebrate everyone’s birthday, no exceptions.

Looking back, I never complained… it meant we would have cake at least once a month.

Which kid doesn’t love cake? 

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Ciao for now,

Maria

★★★★★ If you have made this light sponge cake, I would love to hear about it in the comments below and be sure to rate the recipe!