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 the eggs with the sugar on medium-high speed for about 18-20 minutes until very thick and pale yellow.
In three separate additions, sift the flour and a pinch of salt over the mixture and use a rubber spatula to gently fold in.
Pour the mixture into the prepared pan.
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.
Optional: Dust with icing sugar before serving.
Notes
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. Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.