Italian Sponge Cake Recipe

Course: Cake, Dessert

Cuisine: American

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: slices

Calories: 161kcal

Author: Becky Hardin - Easy Dessert Recipes

Craving a light yet sweet cake? Try this simple recipe for Italian Sponge Cake that you can customize to your liking by cover with some of your favorite toppings.

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Equipment

Kitchen Scale (optional)
2 9-inch Round Cake Pan
Hand Mixer

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, see note

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. Add the remaining sugar to the bowl with the egg yolks. Beat until very thick and pale yellow.
1 cup granulated sugar
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. 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.

Video

Notes

Cake Flour: If you don't have cake flour, you can make your own by measuring 1 cup of all-purpose flour, removing 2 tablespoons from the cup, and adding 2 tablespoons of cornstarch. Whisk together and sift well before using.
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.

Storage: Store 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. Store filled or topped sponge cake in an airtight container in the refrigerator for up to 5 days.

Nutrition