Follow this simple sponge cake recipe and master the art of the classic Italian sponge cake. 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.
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 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 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 dough into the prepared pan and bake for 20-25 minutes. Check the readiness of the biscuit with a toothpick: 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 spatula) to prevent deflating the sponge cake. Remove the sponge from the oven, let it cool for the other ten minutes, then remove from the pan by flipping it upside down and let it cool on a rack.
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