This fat and dairy-free Italian sponge cake or Pan di Spagna is a light, airy, and delicious cake made with just 3 ingredients. Enjoy it plain with a cup of tea or coffee, or upgrade it to a celebration cake.
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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 lightly 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 batter into the prepared pan and bake in the preheated oven for 25 to 30 minutes. Check the readiness of the cake with a toothpick or a cake tester: once it comes out clean out of the sponge, it is ready.
Let it cool for 10 minutes in the switched oven (keep the door slightly open using a wooden spoon) to prevent deflating the sponge cake.
Remove the sponge from the oven, and let it cool for the other 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.
Keywords: Italian sponge cake, sponge cake, sponge cake recipe, Pan di Spagna