Follow this three-ingredient sponge cake recipe and master the art of the classic Italian sponge cake (pan di Spagna). You will love this light, airy and delicious cake that is fat and dairy-free. Enjoy it plain for your afternoon tea or upgrade it to a celebration cake.

This classic sponge cake is a perfect base and an essential preparation of Italian pastry, such as cassata, zuccotto, and zuppa Inglese.
It can simply be sprinkled with confectioners' sugar for a simple sweet delight and enjoyed on its own.
Or this airy sponge cake can be upgraded into a layer cake. Just slice it into two, soak the bottom layer with sugar syrup.
Then fill it with your favorite jam, whipped cream, pastry cream, chocolate ganache, or other cream fillings.
Place the second layer and decorate the top of the cake with fresh fruit.
It is an updated recipe for the rose-flavored pink sponge cake. It is a basic sponge cake recipe without food color, baking powder, milk, and vanilla extract.
Yes, it is a plain sponge cake that could be colored and flavored in the way you desire.
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Jump to:
- What is an Italian sponge cake?
- History of sponge cake
- What is the difference between sponge and Genoise cake?
- The main secret of Italian sponge cake
- Other secrets to baking sponge cake
- Need to adjust your baking pan size?
- How to cut sponge cake
- Why you should try this recipe
- Ingredients of sponge cake
- How to make sponge cake
- Expert tips
- Frequently asked questions
- Love cakes? Try these next!
- Recipe card
- Comments
What is an Italian sponge cake?
Italian sponge cake (Pan di Spagna in Italian) is a simple biscuit made with three basic ingredients: eggs, sugar, and flour.
History of sponge cake
Originally, back to the middle of the 18th century, the sponge cake was called Pâte Génoise, or Genoese pasta.
The famous Genoese chef, Giobatta Cabona, was invited by the Genoese ambassador to go to Madrid to prepare a banquet for the Spanish court.
He made an incredibly light cake that was named pan di Spagna to honor the court.
Over the years, the authentic recipe was slightly modified and simplified.
Originally, the cake was made hot when all the ingredients were added to a bowl over boiling water (bain-marie or water bath).
There are five methods for preparing sponge cake: two hot, two cold, and one with emulsifiers.
What is the difference between sponge and Genoise cake?
A true sponge cake is made with only three ingredients such as eggs, sugar, and flour.
Genoise cake is made with the same ingredients, but melted butter enriches the cake batter. Both cakes are of Italian origin.
The main secret of Italian sponge cake
The light and airy texture of the sponge does not depend upon using chemical leavening agents like baking powder or baking soda.
Also, the sponge cake recipe does not require the use of yeast.
Instead, the eggs must be whipped correctly to incorporate and develop much air to prevent the cake from deflating during baking.
Other secrets to baking 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 degrees F/40 degrees C. Check the mixture's temperature with a cooking thermometer.
Whisk the egg and sugar mixture the entire time. Do not overheat the mixture; otherwise, it will make it impossible to beat air into the mix.
Whisking the eggs and sugar mixture
Use an electric or stand mixer with the whisk attachment to properly whisk the mixture.
It usually takes about 10 to 15 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 flour just to combine.
Sponge cake pan
To make the perfect sponge cake, use a round cake pan 20 cm wide and 6.5 - 7.5 cm high (8 x 2.5 - 3 inches).
Generously butter and flour it without the use of parchment paper.
Another way to prepare the pan is to brush some softened butter to the bottom and sides of the pan and line them with the parchment.
Cut a circle equal to the diameter of your pan from the parchment and line the bottom of the pan.
Then line the sides of the pan with the parchment as well.
How to use a different size of cake tins
Need to adjust your baking pan size?
No worries! This simple cake pan converter is here to help. Now you can easily adjust any size of pan to fit your needs.
Baking the cake
Bake sponge cake in the center of the oven until the top is golden brown.
Do not open the oven door while baking; otherwise, the cake will collapse.
Test the cake for readiness: a toothpick of the knife's blade inserted into the center of the cake comes out clean.
How to cut sponge cake
To obtain a precise and regular cut, wrap the cake in plastic wrap and chill overnight.
Cut the sponge with a serrated knife, a nylon thread, or cake leveler.
How to cut the cake with a knife
To cut the sponge into two disks, first, use the smallest knife and cut a mark along the entire circumference of the cake, half its thickness, to outline the area where to cut further.
Then insert the blade of a long serrated knife following the guideline and cut the cake completely to get two equal-sized disks.
You can also cut the cake into three disks if you desire.
How to cut the sponge with a nylon thread
To cut the sponge cake with a nylon thread, make a guideline with a small knife in the way described above.
Then pass the thread through the track and, holding it parallel to the cake, pull it to finish the cut.
How to cut the cake with a cake leveler
It is one of the easiest ways to cut the sponge. The tool has several notches to adjust the cutting wire.
Watch the video about how to use the cake leveler and to get the perfect cake layers.
Why you should try this recipe
- It is a simple Italian sponge cake recipe for beginners and experienced bakers: it works every time, and everyone will succeed in making the perfect cake.
- The basic cake recipe could be altered and personalized in the way you desire: color, flavor it, or make it gluten-free.
- It is a light cake with a unique soft and honeycomb-like texture.
Ingredients of sponge cake
Here is a quick overview of what ingredients you will need. Follow the full recipe below for exact amounts and instructions. I recommend making the recipe as written for the best results.
Eggs: use large eggs at room temperature: take them out of the fridge 1 to 2 hours before starting.
If you are short on time, soak whole eggs for a few minutes in a bowl of warm water.
There is no need to separate egg whites from egg yolks: the recipe uses whole eggs.
Sugar: the recipe calls for granulated white sugar.
Flour: use all-purpose flour. If you have store-bought cake flour, got for it: it contains less gluten, and you will end up with a very soft, fluffy cake crumb. But, of course, you can make cake flour yourself.
How to make sponge cake
Preheat the oven to 355 degrees F/180 degrees 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 (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 degrees F/40 degrees 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 (photo 3).
Add sifted flour and mix with a rubber spatula (photo 4).
Pour the dough into the prepared pan (photo 5) and bake in the preheated oven for 20 to 25 minutes (photo 6).
Check the readiness of the biscuit with a toothpick or a cake tester: once it comes out clean out of the sponge, the biscuit is ready.
Let it cool for 10 minutes in the oven off (keep the door slightly open using a wooden spoon) to prevent deflating the sponge cake.
Remove the sponge from the oven, let it cool for the other ten minutes. Then remove it from the pan by flipping it upside down and cool on a cooling rack, also known as a wire rack.
Expert tips
- Do not over whip the egg and sugar mixture, otherwise, the sponge cake will crumble while cutting.
- Do not open the oven door until the baking is finished, otherwise, the cake will deflate.
- Adjust the baking time if the cake is too dark outside but still not perfectly cooked inside.
- Make the cake one day in advance if you plan to cut and decorate it. Wrap it in a plastic film (cling film) and keep at room temperature or refrigerate till the next day.
Frequently asked questions
Add a food coloring and/or flavor before folding in the flour. Use vanilla extract, almond extract, coconut, or red velvet bakery emulsions to flavor the biscuit. Add orange flower water and orange or lemon zest to bring some citrus notes to the cake. Use rose water to make a cake for Valentine's day.
Yes, just replace 20 g (3 tablespoons) of all-purpose flour with unsweetened cocoa powder.
To make the sponge cake for those who are gluten intolerant, replace all-purpose flour with the same amount of corn starch or rice flour, and follow the same recipe as directed. If you want, you can use half of the rice flour and the other half of corn starch or potato starch.
Wrap the baked sponge cake in a plastic film and store it at room temperature for a couple of days, or freeze it for up to 1 month. Thaw the cake at room temperature before using it.
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Recipe card
Italian Sponge Cake (Pan di Spagna)
Follow this simple sponge cake recipe and master the art of the classic Italian sponge cake (pan di Spagna). You will love this light, airy and delicious cake that is fat and dairy-free. Enjoy it plain with a cup of tea or coffee or upgrade it to a celebration cake.
- Total Time: 40 minutes
- Yield: 8 1x
- Category: Cake
- Method: Baking
- Cuisine: Italian
Ingredients
- 4 eggs
- ½ cup + 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 degrees F/180 degrees 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 slightly beat with a hand whisk.
-
Continue to whisk and bring the bowl over a bain-marie/water bath to warm the mixture up to 104 degrees F/40 degrees 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 dough into the prepared pan and bake in the preheated oven for 20 to 25 minutes. Check the readiness of the biscuit with a toothpick or a cake tester: once it comes out clean out of the sponge, the biscuit is ready.
-
Let it cool for 10 minutes in the oven off (keep the door slightly open using a wooden spoon) to prevent deflating the sponge cake. Next, remove the sponge from the oven, let it cool for the other ten minutes. Then remove it from the pan by flipping it upside down and cool on a cooling rack, also known as a wire rack.
Notes
- Do not over whip the egg and sugar mixture; otherwise, the sponge cake will crumble while cutting.
- Do not open the oven door until the baking is finished, otherwise, the cake will deflate.
- Adjust the baking time if the cake is too dark outside but still not perfectly cooked inside.
- Make the cake one day in advance if you plan to cut and decorate it. Wrap it in a plastic film and keep at room temperature or refrigerate till the next day.
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
Keywords: Italian sponge cake, sponge cake, sponge cake recipe, Pan di Spagna
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. All posted pictures are mine.
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!
★★★★★