Italian Sponge Cake
This Italian Sponge Cake—light and airy and naturally leavened—is just the kind of bake that showcases the seasonal flavours. Paired with a tangy lemon curd, it feels like sunshine with every bite.
50 min
Easy
6-8
Recipe Ingredients
- 5 large eggs, at room temperature
- 150 grams caster sugar
- 150 grams plain flour, sifted
- Pinch of salt
Methods
1. Preheat the Oven
Preheat your oven to 170°C (340°F). Grease the bottom of your cake tin and line it with baking parchment.
Do not grease the sides of the baking tin to allow the dough to rise properly.
2. Beat the Eggs and Sugar
In a large mixing bowl, beat 5 eggs with 150 grams of caster sugar and a pinch of salt on high speed for 8–10 minutes, until the mixture is thick, light and has tripled in volume. The ribbon stage is key, when the batter falls from the whisk and folds over itself like a ribbon.
3. Fold in the Flour
Sift the flour over the egg mixture in 2–3 batches. Fold in carefully with a spatula or whisk. Be patient—don’t deflate the batter.
4. Bake
Pour the batter into the prepared baking tin and smooth it out. Bake at 170°C (340°F) for 30–35 minutes, or a toothpick inserted into the centre comes out clean.
5. Cool the Cake
Once baked, allow the cake to cool in the baking tin for about 10 minutes before transferring it to a wire rack to cool completely.
6. Serve
Once cooled, dust the cake with icing sugar and serve it with a generous spoonful of lemon curd on the side.
Baker’s Notes
No leavening, no problem. This sponge cake rises entirely from well-beaten eggs. Give them time—8 to 10 minutes on high speed until thick, pale, and voluminous. Your patience here will pay off.
Tips for Success
To ensure that your Italian Sponge Cake turns out really well, here are a few additional tips:
Room Temperature Eggs: Make sure the eggs are at room temperature before you start. This helps achieve maximum volume when whipping.
Don’t Overmix: Mixing the batter vigorously after adding the flour can cause the cake to be denser and tougher. Mix until the ingredients are just combined to keep the cake light and tender.
Avoid Overbaking: Check if the cake is baked by inserting a toothpick into the centre of the cake. If the toothpick comes out clean or with a few moist crumbs, the cake is ready. Baking for too long can cause the cake to dry out.
Avoid Opening the Oven: The oven door does not need to be opened for the first 25 minutes. This can deflate your cake.
How to Store
Once the cake has completely cooled, place it in an airtight container. It can be stored at room temperature for 1–2 days.
Variations to Try
Chocolate Sponge Cake: Replace 20–30 grams of plain flour with unsweetened cocoa powder.
Nut-Flavoured Sponge Cake: Substitute some of the plain flour with finely ground almonds or hazelnuts (up to ⅓ of the total flour). This results in a richer flavour and crumb.
Filled Italian Sponge Cake: Use the cake with pastry cream and whipped cream, or layer it with Mascarpone cream and fruit compote for a summer version.
Related Recipes
If you loved this Italian Sponge Cake recipe, you’ll love discovering other delicious cake recipes. Here are some recommendations to try next:
Conclusion
This cake isn’t heavy or overly sweet. It’s that kind of understated elegance that invites you to spend a relaxing afternoon. Whether you serve it layered, rolled, or rustic with a drizzle of lemon curd, it’s a reminder that the best things are often the simplest.
Other Recipes
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