Saturday, 15 April 2017


Sponge cake is an excellent base cake for ice cream, pudding or shortcake type cakes.

This recipe is for a 24 cm/10 inch round prepared pan (spring form is best).

Oven temperature 340 F


6 large to extra large eggs at room temp. or soak them in a bowl of warm water for a few minutes

1 1/2 cups flour - Use cake flour if possible or make your own (see below)

3/4 cups of sugar

Pinch of salt

Lemon zest and/or vanilla extract

Beat Eggs for at least 15 minutes until thick and fluffy


Beat eggs and sugar and lemon zest and/or vanilla together for at least 15 minutes.

Sift flour with pinch of salt mixed in.  Sifting flour mixture a little at a time into the egg and sugar mixture gently fold it in with a spatula or wooden spoon.  Make sure all the flour is evenly incorporated into the mixture, while still keeping the batter light and fluffy.

Using a spatula, gently put cake batter into prepared pan (buttered and floured).  Do not even out the top of cake or bang it--leave batter as is.

Place pan in 340 F oven and bake for approximately 40 minutes or until toothpick comes out clean. When cake is ready, turn off the oven and keep the cake in for 10 minutes with the oven door left slightly ajar using a wooden spoon to hold it open. DO NOT OPEN OVEN FOR THE FIRST 20 MINUTES OF BAKING OR THE CAKE WILL FALL!

Let the cake cook completely before filling.  The Cake can be covered with cling wrap and used the next day to fill and ice.

Link to making your own cake flour.  Joy the Baker - How to Make Cake Flour

Adapted from:  As Easy as Apple Pie (Italian Sponge Cake - Pan Di Spanga)

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