Quick Summary: This 3-ingredient Italian sponge cake, or Pan di Spagna (Italian for "bread of Spain"), is made with just eggs, sugar, and flour, with no baking powder, butter, or oil. Air is whipped into warm eggs and sugar until the mixture reaches the ribbon stage, then flour is folded in, and the batter is baked at 355°F (180°C) for 25 to 30 minutes.
Use it plain or as a cake base for making Italian pastry, such as cassata, zuccotto, and Zuppa Inglese. Alternatively, slice and fill it with your favorite jam, homemade whipped cream, vanilla pudding, Italian pastry cream, creme Chantilly, chocolate ganache, or other cream fillings.
What is Italian sponge cake?
Italian sponge cake (Pan di Spagna) is a simple sponge cake with three basic ingredients: eggs, sugar, and flour. It is made without yeast or any rising agents (baking powder or baking soda), and air and fluffiness are achieved through extended whisking of eggs with sugar.
The key to the perfect sponge cake is to incorporate and develop as much air as possible to prevent the cake from deflating during baking. Make sure to read all my tips to succeed in baking your Pan di Spagna.
Why you'll love this recipe
- It is a classic Italian sponge cake recipe for beginners and experienced bakers: it works every time, and everyone will succeed in making the perfect cake.
- Pan di Spagna is a very light cake with a unique, soft, and airy texture. It is a homemade sponge cake made without baking powder or butter.
- The basic sponge cake recipe can be altered and personalized as you desire: color it, flavor it, or make it gluten-free.
- It is perfect for making cream- or jam-filled and layered birthday cakes.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Eggs: Use large eggs at room temperature. Take them out of the fridge 45-60 minutes before you start. If you are short on time, soak whole eggs in a bowl of warm water for a few minutes. There is no need to separate egg whites from egg yolks: the recipe uses whole eggs.
- Sugar: The recipe calls for granulated white sugar. You can replace it with superfine caster sugar if desired.
- Flour: Use all-purpose flour, aka plain flour, in the UK. If you have store-bought cake flour, go for it: it contains less gluten, so you will get a very soft, fluffy cake crumb. But try to avoid self-raising flour.
I haven't tested the Pan di Spagna recipe with a 1:1 gluten-free flour blend, but you can make gluten-free Pan di Spagna using cornstarch or a mix of heat-treated rice flour and rice starch.
Equipment
You only need a few basic tools to make Pan di Spagna:
- Stand mixer or hand mixer with a whisk attachment to beat the eggs and sugar to the ribbon stage
- Large heatproof bowl that fits over a saucepan for the bain-marie (water bath)
- Hand whisk to warm the eggs and sugar over the water bath
- Flour sifter or fine sieve to sift the flour and keep the batter light
- Rubber or silicone spatula for gently folding in the flour
- 8-inch (20 cm) round cake pan or springform pan
- Cooling rack and a toothpick or cake tester
Recipe variations
- Flavoring: Add ½ teaspoon of almond, coconut, or vanilla extract. Add some orange flower water and lemon zest for a subtly citrusy taste. Alternatively, give your cake a romantic twist with rose water, creating a treat perfect for Valentine's Day.
- Coloring: Add a few drops of gel food coloring to the cake batter (at 5-7 minutes of beating) until you reach the desired color. Easily customize your cake's color to match any occasion. For a pretty pink hue, take inspiration from the Lychee Cake recipe.
- Chocolate sponge cake: Replace ⅕ cup (25 g) of plain flour with cocoa powder to make a chocolate variation of Pan di Spagna.
- Gluten-free sponge cake: Replace the AP flour with cornstarch or a blend of heat-treated rice flour and rice starch in a 4:1 ratio.
- Substitutions: Swap all-purpose flour for Italian 00 flour for a finer crumb, or replace part of the flour with cornstarch or potato starch for extra tenderness. Use vanilla, lemon zest, or orange zest to change the flavor.
How to make Italian sponge cake
Step 1. Preheat the oven to 355°F (180°C). Generously butter and flour an 8-inch (20 cm) round cake pan and set aside. Using a flour sifter, sift the flour into a large bowl and put it aside.
Pro tip: Another way to prepare the pan is to brush some softened butter on the bottom and sides of the pan and line them with parchment paper.
Step 2. Place the eggs and granulated sugar in a large mixing bowl or the bowl of a stand mixer, and lightly beat with a hand whisk (photo 1).
Step 3. Continue whisking and place the bowl over a bain-marie or water bath to warm the mixture to 104°F (40°C) or until warm to the touch (photo 2).
Pro tip: Whisk the egg and sugar mixture the entire time. Do not overheat the mixture; otherwise, beating air into the mix will make it impossible.
PHOTO 1
PHOTO 2
Step 4. Remove the bowl from the bain-marie or water bath. Beat the egg and sugar mixture with an electric or stand mixer fitted with a whisk attachment for 12-15 minutes, until the volume doubles and the ribbon stage is reached.
Step 5. Perform the ribbon stage test to determine if the cake batter has reached the right consistency. Simply lift a small amount of batter with your whisk and create a figure-eight pattern using the batter that drips off (photo 3).
If the figure maintains its shape for at least 3-4 seconds, you have achieved the desired texture. However, additional beating is necessary if the figure-eight pattern sinks into the batter swiftly.
Step 6. Add half of the sifted flour and gently mix with a rubber spatula, making movements from top to bottom. Then add the remaining flour and gently fold it until combined (photo 4).
Pro tip: You can sift the flour over the egg mixture, little by little, and gently fold it with the spatula. Work in a circular pattern, going over and under, slightly rotating the bowl.
PHOTO 3
PHOTO 4
Step 7. Pour the batter into the prepared tin (photo 5) and smooth the top with a silicone or offset spatula. Bake in the preheated oven until golden brown for 25-30 minutes (photo 6).
Pro tip: Check the readiness of the cake with a toothpick, a cake tester, or a wooden skewer: once it comes out clean out of the center of the cake, it is ready.
PHOTO 5
PHOTO 6
Step 8. Let it cool for 10 minutes in the switched-off oven (keep the door slightly open with a wooden spoon) to prevent the sponge cake from deflating.
Step 9. Remove the sponge from the oven, and let it cool for another ten minutes. Then remove it from the pan by flipping it upside down and cool it on a cooling rack (also called a wire rack).
Step 10. Turn it over in 10 minutes, and let it cool completely. Dust the top of the cake with icing (powdered) sugar if desired.
Expert Tips
- Weigh the flour with a kitchen scale, or use the spoon-and-level method.
- Add a pinch of salt to the flour to enhance the cake's flavor and mask the egg flavor.
- Do not overbeat the egg and sugar mixture: beat for 12-15 minutes. Otherwise, the sponge cake will crumble while cutting.
- Opt for an 8-inch (20cm) round pan or springform pan. If you choose a cake ring wrapped in aluminum foil, you will need to adjust the baking time. To recalculate the ingredients for a different-sized baking pan, use this simple cake pan calculator.
- Keep the oven door closed until the baking is complete. The rule of thumb is not to open the oven door for at least the first 30 minutes of baking. Otherwise, the cake will deflate.
- Adjust the baking time if the cake is too dark on the outside but still undercooked inside.
- Slice the sponge cake with a long serrated knife, a nylon thread, or a cake leveler.
- Make-ahead option: Make the cake one to two days in advance if you plan to cut and decorate it. Wrap it in plastic film (aka cling film) and refrigerate it.
Storing and freezing
Store Italian sponge cake covered in plastic wrap or in an airtight container at room temperature for a couple of days.
Can you freeze Italian sponge cake? You can freeze Pan di Spagna for up to 1 month. Wrap the cake in plastic wrap, then in a freezer bag, and freeze it for up to a month. Thaw the cake in the refrigerator overnight or at room temperature for a few hours.
What to make with a sponge cake
The airy Italian sponge cake is a light dessert with a unique, fluffy texture. That sets it apart from other cakes that use butter, oil, or other ingredients to make them moist.
However, this dry, textured feature allows it to absorb any liquid you choose to infuse, from simple sugar syrup to alcohol and coffee. Even the subtle sweetness of orange juice or milk complements the cake well.
Enjoy some tasty cakes inspired by the Pan di Spagna recipe:
- Italian Mimosa cake
- Vanilla meringue cake
- Lychee cake
- Uruguayan cake Torta Chaja
- White Forest cake
- Or browse all the cake recipes
Recipe FAQ
What does Pan di Spagna mean in English?
Pan di Spagna means "bread of Spain" in Italian, where "pan" means bread and "Spagna" means Spain. In English, it is simply called Italian sponge cake.
What is a traditional Italian sponge cake?
A traditional Italian sponge cake is Pan di Spagna, a light cake made with only three ingredients: eggs, sugar, and flour. It uses no yeast, baking powder, butter, or oil, and rises only from air whisked into the eggs and sugar.
Is Pan di Spagna really a 3-ingredient cake?
Yes. A classic 3-ingredient Italian sponge cake needs only eggs, sugar, and flour. A pinch of salt or a little vanilla is optional, but no leavening or fat is required.
What is the difference between sponge and Genoise cake?
An authentic sponge cake is made with only three ingredients: eggs, sugar, and flour. Genoise cake uses the same ingredients but adds melted butter to enrich the batter.
What pan is best for a sponge cake?
Sponge cakes bake best in round, square, or tube pans without a nonstick surface, buttered and floured or lined with parchment paper.
Why did my sponge cake deflate?
A sponge cake usually deflates because the eggs and sugar were underbeaten, the flour was overmixed, or the oven door was opened too early. Beat to the ribbon stage, fold gently, and keep the door closed for at least the first 30 minutes.
How do you make gluten-free sponge cake?
To make gluten-free sponge cake, replace all-purpose flour with an equal amount of a gluten-free flour blend, cornstarch, or rice flour. You can also use half rice flour and half cornstarch, or half rice flour and half potato starch.
How do you know when the batter reaches the ribbon stage?
The batter reaches the ribbon stage when the whipped eggs and sugar turn pale, thick, and tripled in volume. Lift the whisk and let the batter fall back onto the surface: if it forms a ribbon that holds its shape for 3-4 seconds before sinking in, it is ready. This step is essential because the air beaten in is the only thing that makes the cake rise.
Can you make Italian sponge cake ahead of time?
Yes. Bake the sponge a day ahead, let it cool completely, then wrap it tightly in plastic wrap and keep it at room temperature. You can also freeze it for up to 3 months and thaw it before filling or assembling your cake.
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PrintRecipe card
3-Ingredient Italian Sponge Cake (Pan di Spagna)
This fat and dairy-free 3-ingredient Italian sponge cake, or Pan di Spagna, is a light, airy, and delicious cake made with just eggs, sugar, and flour. It is perfect plain with a cup of tea or coffee, or as a base for a celebration cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Cake
- Method: Baking
- Cuisine: Italian
Ingredients
- 4 large eggs, room temperature
- ½ cup + 1 ½ tablespoon (120 g) granulated sugar
- ⅔ cup + 4 ½ tablespoons (120 g) all-purpose flour
* If needed, please refer to Baking Conversion Charts.
**Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
Instructions
- Preheat the oven to 355°F (180°C). Generously butter and flour an 8-inch/20 cm round cake pan and set aside.
- Place eggs and granulated sugar in a large bowl and lightly beat with a hand whisk. Continue whisking and transfer the bowl to a bain-marie/water bath to warm the mixture to 104°F (40°C) (warm to the touch).
- Remove the bowl from the bain-marie/water bath and beat the eggs/sugar mixture with an electric mixer until the volume is doubled for about 12 to 15 minutes. Add sifted flour and mix with a rubber spatula.
- Pour the batter into the prepared pan and bake in the preheated oven for 25 to 30 minutes. Check the cake's readiness with a toothpick or cake tester: once it comes out clean from the sponge, it is ready.
- Let it cool for 10 minutes in the switched-off oven (keep the door slightly open with a wooden spoon) to prevent the sponge cake from deflating.
- Remove the sponge from the oven, and let it cool for another 10 minutes. Then remove it from the pan by flipping it upside down and cool it on a cooling rack for 10 minutes. Turn the cake over, and allow it to cool completely.
Notes
- Weigh the flour with a kitchen scale, or use a spoon-and-level method.
- Do not overbeat the egg and sugar mixture: beat for 12-15 minutes. Otherwise, the sponge cake will crumble while cutting.
- Opt for an 8-inch (20cm) round pan or springform pan. If you choose a cake ring wrapped in aluminum foil, you will need to adjust the baking time. To recalculate the ingredients for a different-sized baking pan, use this simple cake pan calculator.
- Keep the oven door closed until the baking is complete. The rule of thumb is not to open the oven door for at least the first 30 minutes of baking. Otherwise, the cake will deflate.
- Adjust the baking time if the cake is too dark on the outside but still not fully cooked inside.
- Slice the sponge cake with a long serrated knife, a nylon thread, or a cake leveler.
- Make-ahead option: Make the cake one to two days in advance if you plan to cut and decorate it. Wrap it in plastic film (aka cling film) and refrigerate it.
Nutrition
- Serving Size: 1 slice
- Calories: 142
- Sugar: 15.2 g
- Sodium: 31 mg
- Fat: 2.3 g
- Saturated Fat: 0.7 g
- Carbohydrates: 26.6 g
- Fiber: 0.4 g
- Protein: 4.3 g
- Cholesterol: 82 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was originally published on February 04, 2019. It has been revised to include improved content and photos.
Beth says
Yum! My family loves this cake! We enjoy it more and more every time we have this!
Irina says
Thanks for letting me know that you love the cake, Beth!
Jen says
I always thought sponge cakes were too hard to make. This is so easy!
Irina says
Yes, indeed! You will love it once you make it, Jen!
Cindy says
Its been fun having the kids help me in the kitchen during our time at home recently. They've had fun picking out recipes and making them. Its been fun to try new things! They picked this recipe and we made it today. It is delicious! The entire family loved it! So easy and so yummy!
Irina says
Thank you very much, Cindy! I am pleased that your family loved the cake.
Whitney Zamiar says
Wow, only three ingredients?! This is impressive!! Can't wait to try it.
Irina says
Yes, just three ingredients! Happy baking, Whitney!
Cathleen says
Wow, I had no idea that it used such a few ingredients. Bookmarked to make for later. Thanks for the recipe 🙂
Irina says
You are very welcome, Cathleen!
Biana says
This cake looks amazing! With only three ingredients, I will be making it very soon.
Irina says
I am glad to hear! Happy baking and enjoy it, Biana!
Rika says
Sponge cake is one of my favorite desserts! It reminds me of my childhood!
Irina says
Yes, it is easy and delicious! What could be better?!
Adrianne says
Three ingredients, only wow, that is amazing. This cake looks super easy and delicious. I love that it is classic and so straightforward. Cheers!
Irina says
Please, enjoy the recipe, Adrianne! And thanks for stopping by. 🙂
Pavani says
That is a beautiful cake with just 3 ingredients - WOW. LOVE how fluffy it looks. I have never made genoise cake before and would love to try your recipe sometime.
Irina says
Thank you very much! Happy baking, and please, let me know how it went! 🙂
Sharon says
This cake is so simple to make and amazingly delicious. Perfect for when you're looking for something sweet.
Irina says
Sure thing! Please, enjoy the recipe, Sharon!
Anita says
Wow! I never knew a wonderful cake like this can be baked with only three ingredients. Gotta give this a try.
Irina says
Perfect, Anita! Happy baking!
Sujatha Muralidhar says
This is just magic to me; I have never thought of a spongy cake with three simple ingredients. Made me rethink about the recipe I use for all these years, Thanks for sharing.
Irina says
So, this recipe might become your go-to recipe! Please, enjoy it!
Cookilicious says
This cake is just perfect! I mean...with three ingredients if I can make this. Then that's awesome!
Irina says
Thank you very much for your comment!
Andrea Metlika says
This sponge looks perfect and delicious. Like all the tips for adding flavors.
Irina says
Thank you, Andrea! I hope you will make it one day! 🙂
Emese says
Wow, this is how I want my sponge cake to look like. Stunning! It should be easy to make as I need only 3 ingredients, right? 🙂
Irina says
Yes, you are right, Emese! Happy baking and enjoy it!
Wayne says
My wife made this and it was so delicious! I can't wait until she makes this again!
Irina says
I am so glad that you like the cake! Thanks for your comment, Wayne.
Jamie says
This cake is such a simple but delicious cake! I love how it's only three ingredients since I always have those on hand. Amazing!
Irina says
Yes, you are right that just three ingredients make such a beautiful cake 🙂 ENjoy the recipe, Jamie. And thank you very much for your comment.
Amy says
This sponge cake looks incredibly delicious! I would love to serve it with some whipped cream and berries. What a fluffy cake!
Irina says
Thank you, Amy! Please, enjoy the recipe and let me know how it went once you make it.
Alice says
I've never made a sponge cake because I thought they were challenging to make. Your method is so simple!
Irina says
Yes, it is simple and effortless. Please, enjoy the recipe, Alice!
Caroline says
I love how incredibly easy this is and looks great as well.
Irina says
Yes, three ingredients result in such a beautiful and simple cake. Thanks for visiting the recipe, Caroline!
Melissa says
I can't believe this beautiful cake is made with only 3 ingredients. What?
Irina says
Yes, it is made with only three ingredients 🙂 Please, enjoy the recipe, Melissa!
Veena Azmanov says
Fun making such an easy and light cake too. It looks so fluffy and yum. Exciting recipe.
Irina says
Thank you very much, Veena!
Laura says
I've always had sponge cakes fall in the middle, but this one turned out perfectly flat on top. It's beautiful. Thank you for the easy recipe.
Irina says
I am happy to hear that the cake turned out perfectly. Thanks, Laura!
Annie says
Wow, only 3 ingredients!? This looks amazing, so light and fluffy. I have never tried making a sponge cake before, but I need to as this looks so delicious and easy to make!
Irina says
Thank you very much, Annie! Yes, only three ingredients are in the recipe. Please, enjoy it! 🙂
Danielle Wolter says
This cake was delicious! I cannot believe there were only three ingredients - what a great recipe!
Irina says
Danielle, thanks for letting me know that you liked the cake!
Jen says
I was always intimidated by fancy-sounding cakes, but this was so easy!
Irina says
Thank you very much, Jen!
Safira says
This cake looks incredible. I can't wait to make it! AND JUST 3 INGREDIENTS! YESS! That is the kind of recipe I need in my life right now.
Irina says
I know, Safira, the cake is simple but impressive! Please, enjoy the recipe.
Michelle Frank says
Hey, your old photo didn't look half bad! But the new ones are gorgeous. I love that this cake has so few ingredients: that's perfect for times like these when everyone's pantries are getting a bit bare.
Irina says
Oh, thank you, Michelle, for your kind word, especially regarding my old photo 🙂
Christine Cooray says
I loved the cake, but I thought, it was a little dry, what did I do wrong? Please let me know.
Irina says
Christine, the sponge cake is not supposed to be moist. I think you did everything all right. The cake can be eaten on its own or used to make other desserts. You can slice it up, soak with sugar syrup, then spread your favorite cream. I used this recipe to make Lychee cake.
Sally Humeniuk says
I love this! 3 ingredients?! That's awesome and I love that with this recipe I can always have the ingredients for a cake on the fly. Thanks for sharing.
Irina says
You are very welcome, Sally! Happy baking, and enjoy it.
Anjali says
I had no idea how easy it was to make sponge cake!! This recipe turned out perfectly and everyone loved it!
Irina says
It is a pleasure to know, Anjali. Thanks!
Beth Sachs says
A lovely light cake and I can't believe there are only three ingredients! Perfect for summer.
Irina says
I know it is hard to believe to make such an easy and quick cake using three ingredients. Please, enjoy the recipe, Beth! And thanks for visiting the recipe.
Adriana says
This cake is so dreamy! My family loved it; from now, it is a part of the classic desserts to make on special occasions. Thanks for the fantastic recipe!
Irina says
Thanks for your feedback, Adriana. Please, enjoy the recipe and experiment with it. 🙂
Anne Konkel says
This recipe is fail-proof. It gives a great result and tastes incredibly good. A family favorite now.
Irina says
Thank you very much, Anne. I am happy that you succeeded with the recipe. 🙂
Kavita says
On convection microwave, should we reduce temperate by 180 to 160?
My top becomes too hard.
Irina says
Hi Kavita, I believe that you mean convection oven instead of convection microwave. I think you are right about the temperature. Please, have a look at the Oven Temperature Conversion Table. Happy baking and enjoy it!
Wallace says
Hi Irina. Kavita may mean both. I also used to have an oven that could switch between convection and microwave. 🙂 Thanks for that conversion table; it's very handy!
Irina says
Oh, Wallace, I see. And you are very welcome. 🙂
Wendy says
Lovely recipe! I have had little success with sponge cakes, honestly. They either collapse or are too heavy for my liking. This is perfect! I made layered lychee rose cake with it. Halved the cake, brushed both sides generously with syrup, and topped the first layer with lychee and mascarpone whipped cream. Topped it with the second layer and frosted the cake with the mascarpone whipped cream. Everyone loved it!!! Thank you for the sponge recipe! 🙂
Irina says
Thank you very much, Wendy, for letting me know. I am so happy to hear that you loved the sponge cake recipe. Please, discover more recipes on my blog. 🙂
Janet says
Hi, if I wanted to make this cake, I want to make it in a 9”x3” deep round pan, would I double mixture, or could you please give me the quantities to be able to make this cake the size 9”x3” deep round pan, also how much longer will it take to cook. Regards, Janet.
Irina says
Hi Janet, thanks for your interest in the recipe. On the blog, I have a simple cake pan calculator that helps to convert the cake pan sizes. Also, the same calculator is posted inside the sponge cake recipe. I have just calculated for you: to get a 9-inch cake, you will need to multiply all ingredients by 1.27. Please, take into consideration that the height of the cake remains unchanged. As for the baking time, it will be a bit longer than 25 minutes. Please, check the readiness of the cake with a toothpick.
Zaferia says
Can you make this as a tiered cake? 10, 8, and 6-inch for a wedding? 2 pans each size cut each layer making 4 layers total of each size and supported by both straws and cardboard.
Irina says
Hello Zaferia, thanks for your interest in the recipe. I have never used this recipe to make a tiered cake, and I cannot answer your question. I am not sure if this sponge cake can keep such weight.
Luci Petlack says
Having my afternoon coffee right now and craving this sponge cake. I'm going to make it for family friends this weekend, and I can't wait!
Esther says
Hi, thank you for your recipe. I try so many ( chocolate )sponge cakes that end up with either the bottom of the cake burning or the top overcooking. When I place the batter into the oven, can you advise which rack I must put? I used to put it in the center rack, end up burned or too dry. If this kind of soft cake, which shelf’s the correct place to put it?
Thank you. I’m hoping for your reply so that I can bake this recipe. Thank you 🙏🙏♥️
Irina says
Hello Esther. Please, use the central rack for baking the cake. And I would suggest checking the oven temperature with an oven thermometer. How often the oven display doesn't correspond to the temperature measured with the thermometer! It is worth checking if you have issues with burning or overcooking cakes. Happy baking, and please, let me know how it went.
Paola says
Hello, Quick question, your conversion for 3X says the sugar reminds the same. Is that correct? Thank you.
Irina says
Hello Paola, this is the error! Please, multiply the sugar amount by 3. I will contact the company of the recipe card to find out why this happens. Thanks for letting me know.
Anya Moran says
MAKE SURE TO USE THE HIGH SETTING when you beat your eggs & sugar with the electronic mixer! I didn’t notice a speed noted anywhere in the instructions (correct me if I’m wrong), so I did it on low because I read the tip not to “overbeat” the eggs/sugar. So it tastes delicious, the recipe is five stars even though it’s simple, but do not make this mistake because my sponge isn’t much of a sponge it’s more like a dense circle. LOL! I also added a lemon glaze drizzle on top, and it was amazing!
Highly recommend it, BUT BEAT THOSE EGGS/SUGAR ON HIGH for 12-15 mins!
Lisa says
I used the 4 egg recipe, and it didn’t rise much .. is it supposed to? I was expecting a high fluffy sponge.
Irina says
Hello Lisa, if you followed the recipe and respected the water bath step with whisking eggs with sugar for at least 10 minutes, you should get the right sponge cake. The recipe makes a regular-sized sponge.
Cathy says
Hi, can you use this for stacking a wedding cake. I will be using 10,8,6”. Please, reply. Thanks
Irina says
Hello Cathy, I don't specialize in wedding cakes, but this Italian sponge cake is classic. So it will perfectly work for a wedding cake, but it will need soaking due to its dry texture (it's a sponge!).
Viacheslava says
Hi, I would like to make the recipe, but I have a question. Can you I use cake flour instead of AP flour? Thanks!
Irina Totterman says
Hello Viacheslava, the authentic recipe is made with Italian flour 00 if you can find it. Yes, you can replace AP flour with cake flour.
Luisa says
I have made this recipe once before and turned out great. I am looking to double the recipe this time around...am I still using an 8 inch round cake for double the batter?
Irina Totterman says
Hello Luisa, Thanks for making the recipe. I would recommend using two 8-inch round cake pans! Watch out for the baking time; you may need to bake a bit longer. Happy baking!
Angela says
Can flavouring be added without ruining the cake?
Irina Totterman says
Yes, you can flavor the cake with vanilla extract, for example. Add it almost at the end of the mixing.
Becky says
What if you don't have a mixer can you use hand to mix it?
Irina Totterman says
Hello Becky, Sure thing! You can use an electric hand mixer. Happy baking!
K says
Hello, Newbie here. In the following context, what setting is meant by “beat” ? Does this mean all the way up as fast as a standard KitchenAid stand mixer can go? “3. Remove the bowl from the bain-marie/water bath and beat the eggs/sugar mixture with an electric mixer until the volume is doubled for about 12 to 15 minutes. Add sifted flour and mix with a rubber spatula.”
Thank you.
Irina Totterman says
Yes, you can use an electric mixer or a KitchenAid to whip the egg and sugar mixture. I usually use the maximum speed.