Three Ingredient Italian Sponge Cake

Learn how to make the perfect Italian sponge cake with only three ingredients. This light, airy and delicious sponge is fat and dairy-free. A thick cake slice makes a delightful treat with a cup of tea or coffee.

This classic sponge cake is used to make different Italian desserts such as tiramisu, cassata and Zuppa Inglese. It can be soaked with sugar syrup and filled with your favorite jam or cream. If you are short on time, simply sprinkle the cake with powdered (icing) sugar and enjoy it on its own.

Jump to:

• What is an Italian sponge cake?
• What is the difference between sponge and Genoise cake?
• What is the secret of a sponge cake?
• How to make Italian sponge cake step by step
• Expert tips to make the perfect sponge cake
• Frequently asked questions
• More delicious cake recipes you will love
• Three ingredient Italian Sponge Cake

What is an Italian sponge cake?

Italian sponge cake is a simple biscuit made with three basic ingredients such as eggs, sugar, and flour.

What is the difference between sponge and Genoise cake?

A true sponge cake made with only three ingredients such as eggs, sugar and, flour. Genoise cake made with the same ingredients, but melted butter is added to enrich the cake batter. Both cakes are of Italian origin.

What is the secret of a sponge cake?

The light and airy texture of the sponge does not depend upon using chemical leavening agents like baking powder * or baking soda. Instead, the batter is aerated due to the whisking of whole eggs. Since eggs aerate quicker when slightly warm, eggs and sugar are beaten over a saucepan of simmering water (aka water bath).

How to make Italian sponge cake step by step

Preheat 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 bowl (photo 1) and slightly beat with a hand whisk * (photo 2).

Continue to whisk and bring the bowl over a bain-marie/water bath to warm the mixture up to 104 F/40 C. Remove the bowl from the bain-marie/water bath and beat the eggs/sugar mixture with an electric mixer * until the volume is doubled (photo 3). Add sifted flour and mix with a rubber spatula * (photo 4).

Pour the dough into the prepared pan (photo 5) and bake for 20-25 minutes (photo 6). Check the readiness of the biscuit with a tester or a knife: once you remove the clean tester or the blade of a knife out of the sponge, the biscuit is ready. Remove the sponge from the pan and let it cool on a rack.

Expert tips to make the perfect sponge cake

Heating the eggs and sugar mixture

Heat the egg and sugar mixture over a bain-marie (water bath), a saucepan over simmering water until warm to the touch or 104 F/40 C, checking the temperature of the mixture with a cooking thermometer *. Whisk the egg and sugar mixture the entire time. Do not overheat the mixture; otherwise, it will make impossible to beat air into the mix.

Whisking the eggs and sugar mixture

Use an electric or stand mixer * to properly whisk the mixture. It usually takes about 10 minutes to beat until the mixture reaches the ribbon stage. Once you lift the whisk, the batter should run off producing ribbon patterns that will hold their shape on the surface of the mixture for a few seconds. The beaten mixture becomes whitish and light, and it doubles in volume.

Folding in flour

Sift flour over the beaten egg and sugar mixture in thirds, very gently folding after each addition. Using a rubber spatula *, work in a circular pattern, going over and under, slightly rotating the bowl. Fold in flour just to combine.

Baking the cake

Bake sponge cake until the top is light brown. Do not open the oven door while baking; otherwise, the cake will collapse. Test the cake for readiness: a toothpick of the blade of a knife inserted into the center of the cake comes out clean.

Frequently asked questions

How to add flavor to a sponge cake

Add some food coloring and/or flavor before folding in the flour. Use vanilla extract *, coconut, almond or red velvet bakery emulsions to flavor the biscuit. Add orange flower water * and orange zest to bring some citrus note to the cake. Use rose water * to make a cake for Valentine’s day. Replace 20 g (3 tablespoons) of flour with unsweetened cocoa powder * to make chocolate Genoise cake.

How to store a sponge cake

Wrap the baked sponge cake in a plastic film * and store at room temperature for up to 2 days, or freeze for up to 1 month. Thaw the cake at room temperature before using it.

How to cut a sponge cake

Make a sponge cake one day in advance, wrap it in a plastic film * and chill overnight. Cut the cake with a serrated knife or a cake leveler * when is cold.

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The recipe was originally published on February 04, 2019. It has been revised to include improved content and photos. All posted pictures are mine.