This Italian sponge cake is light, fluffy, and just the right amount of sweet. This is an easy recipe for a sponge cake that I promise won’t disappoint. The method is simple, and I used just 4 ingredients. It doesn’t get much easier than that!
Made with only 4-ingredients, my Italian sponge cake is light, fluffy, and delicious! This easy recipe for a sponge cake is ready in no time at all and tastes great with whipped cream, lemon curd, and more!
What’s in This Italian Sponge Cake Recipe?
- Eggs: Whipping the egg whites and folding them into the egg yolks helps keep this cake fluffy. This cake does not contain any other leaveners.
- Vanilla Extract: Adds warmth to the cake.
- Sugar: Granulated sugar sweetens the cake.
- Cake Flour: Makes this cake super light and airy.
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How to Store
Store leftover Italian sponge cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 4 months. Let thaw overnight in the refrigerator before enjoying.
Tips for Success
- When folding flour into the egg mixture, be sure you don’t overmix any of the ingredients.
- Let your cakes cool for 10 minutes after removing them from the oven and then remove them from the pans to let them continue cooling off a bit longer.
- Consider filling the cake with your favorite jam before icing it to give it an added sweet touch.
Italian Sponge Cake Recipe
Ingredients
- 6 large eggs 300 grams, separated
- 1 teaspoon pure vanilla extract 4 grams
- 1 cup granulated sugar 200 grams, divided
- 1 cup cake flour 120 grams
Optional Fillings/Toppings
- Whipped cream
- Lemon curd
- Powdered sugar
- Fresh berries
Equipment
- Kitchen Scale (optional)
- 2 9-inch Round Cake Pan
- Hand Mixer
Instructions
- Preheat the oven to 350°F. Line 2 9-inch round cake pans with parchment paper. Set aside.
- Place the egg whites in a large metal bowl, and place the egg yolks and vanilla in a smaller mixing bowl.6 large eggs, 1 teaspoon pure vanilla extract
- Add 1⁄2 cup granulated sugar to the bowl with the egg whites. Using a hand mixer, beat on low until foamy, then increase the speed gradually and beat until stiff peaks form, about 5 minutes.1 cup granulated sugar
- Add the remaining sugar to the bowl with the egg yolks. Beat until very thick and pale yellow.
- Carefully fold the egg yolk mixture into the whipped egg whites.
- Fold the flour into the egg mixture in 3 additions until well mixed, being careful not to overmix. Divide batter evenly into the prepared pans (about 312 grams per pan). Bake for approximately 30 minutes, or until a toothpick inserted comes out dry.1 cup cake flour
- Transfer to a cooling rack, cool for 10 minutes, then remove cakes from pans to cool completely.
- Fill with your favorite jam, cream, or curd, and serve with fresh berries and whipped cream, if desired.
Notes
- Nutritional information does not include optional fillings/toppings.
How to Make Italian Sponge Cake Step-by-Step
Whip the Egg Whites: Preheat the oven to 350°F, Line 2 (9-inch) round cake pans with parchment paper, and set aside. Place 6 large egg whites in a large metal bowl, and place 6 large egg yolks and 1 teaspoon of vanilla extract in a smaller mixing bowl. Add 1⁄2 cup of granulated sugar to the bowl with the egg whites. Using a hand mixer, beat on low until foamy, then increase the speed gradually and beat until stiff peaks form, about 5 minutes.
Beat the Egg Yolks: Add the remaining 1⁄2 cup of sugar to the bowl with the egg yolks. Beat until very thick and pale yellow.
Fold Together: Carefully fold the egg yolk mixture into the whipped egg whites.
Bake the Cakes: Fold 1 cup of cake flour into the egg mixture in 3 additions until well mixed, being careful not to overmix. Divide batter evenly into the prepared pans (about 312 grams per pan). Bake for approximately 30 minutes, or until a toothpick inserted comes out dry.
Cool the Cakes: Transfer to a cooling rack, cool for 10 minutes, then remove cakes from pans to cool completely.
Top and Serve: Fill with your favorite jam, cream, or curd, and serve with fresh berries and whipped cream, if desired.
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