Italian Sponge Cake

Italian Sponge Cake

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A light Italian sponge aka "pan di spagna". To serve soak the sponge in a fruit liqueur and serve with Italian pastry cream (crema pasticcera) or plain whipped cream or custard.


Serves: 6 

  • 3 eggs, separated
  • 1/3 cup (90g) sugar
  • 2/3 cup (90g) cornflour
  • 1 teaspoon vanilla essence
  • 1 teaspoon baking powder

Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Preheat oven to 180 degrees C and grease and line the bottom of a round sponge tin.
  2. Separate the eggs and whisk the egg whites until soft peaks form. Gradually add the sugar followed by the egg yolks. Continue whisking together.
  3. Slowly sift in the cornflour and baking powder until they are mixed well. Lastly add the vanilla and stir well.
  4. Scrape mixture into the sponge tin with a spatula and place in oven for about 20 minutes until golden brown or until a skewer comes out clean when inserted into the middle of the cake.
  5. Take out from oven and let it cool.

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