Light, airy strawberry sponge cake made the Italian way - a simple pan di Spagna base topped with raspberry jam, fresh sliced strawberries, and a little lemon zest. Ready in 45 minutes with just 8 ingredients and no butter in the batter.
If you love Italian-style cakes, our Peach Cinnamon Swirl Bundt Cake is another easy fruit cake worth keeping in rotation - and our Italian Easter Desserts guide has more traditional recipes to explore.
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This recipe comes straight from my mother-in-law Teresa, who has been making pan di Spagna for every birthday and celebration in our family for as long as I can remember. The moment she hears it is someone's birthday, she is already in the kitchen. She fills hers with homemade pudding, brushes on a sugar syrup, and piles on whipped cream and fresh strawberries. It is always the most requested cake at any family gathering.
This version is a simpler take - no layering or syrup required. The sponge bakes up tall and airy, and once it cools you simply spread on raspberry jam and arrange the sliced strawberries over the top with a little lemon zest. It is the kind of cake that looks beautiful without asking much of you, which is exactly what spring baking should feel like.
Strawberry season is short and this is one of the best ways to use a good pint of them. The cake is best on the day it is made, but it keeps in the refrigerator for a couple of days if you happen to have leftovers.
Why You'll Love This Recipe
- Light, airy Italian sponge cake with no butter in the batter
- Only 8 ingredients - most of which you already have
- Ready in 45 minutes from start to finish
- Perfect for spring and summer when strawberries are at their best
- Works as a birthday cake, Easter dessert, or a simple weekend bake
Ingredient Notes
- Eggs - Five whole eggs, all beaten together at once. This is the secret to the rise in pan di Spagna - there is no butter or oil, so the eggs and the air beaten into them are what make the cake light and tall. Use large eggs at room temperature for the best volume.
- Sugar - Plain granulated sugar, beaten with the eggs until frothy and pale. The longer you beat, the better the texture.
- Flour - All-purpose flour, sifted with the baking powder before adding to the batter. Sifting keeps the batter light. Spoon into the measuring cup and level off.
- Baking powder - Sifted together with the flour. Three teaspoons gives this sponge a reliable lift even without any fat in the batter.
- Vanilla extract - Two teaspoons, beaten in with the eggs and sugar. It adds warmth and rounds out the flavor of the sponge.
- Raspberry jam - One jar, spread over the cooled sponge. Raspberry jam and fresh strawberries is a classic pairing - the tartness of the jam balances the sweetness of the berries. Strawberry jam works too if that is what you have.
- Strawberries - One pint, hulled and sliced lengthwise. Use ripe, in-season strawberries for the best flavor and the most beautiful presentation. Organic if you can find them.
- Lemon zest - From one organic lemon, scattered over the finished cake. It brightens everything and gives the cake a fresh, clean finish. Do not skip it.
How to Make Strawberry Sponge Cake
Step 1: Prep the Pans and Oven
Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans, or spray with baking spray. Set aside.
Step 2: Beat the Eggs and Sugar
In a large bowl, beat all 5 eggs together with the sugar on high speed until the mixture is pale, thick, and frothy - about 4 to 5 minutes. This step is what creates the lift in the cake. Beat in the vanilla extract.
Step 3: Fold in the Flour
Sift together the flour and baking powder. Add the sifted flour mixture to the egg mixture in small doses, beating on medium speed after each addition just until incorporated. Do not overmix - you want to keep as much air in the batter as possible.
Step 4: Bake
Divide the batter evenly between the two prepared pans. Bake at 350°F for 25 to 30 minutes, until the cakes are well risen and spring back gently when pressed in the center. Check at the 20-minute mark - if the tops are browning too quickly, lower the temperature to 325°F for the remaining time. Every oven is different.
Let the cakes cool completely on a wire rack before decorating. Do not rush this step - the jam will slide off a warm cake.
Step 5: Decorate and Serve
Once the cakes are fully cooled, spread raspberry jam generously over the top of one layer. Arrange the sliced strawberries over the jam in overlapping rows or however looks beautiful to you. Scatter the lemon zest over the top and serve.
For a two-layer version, slice the second cake in half horizontally, spread jam between the layers, and dust the top with powdered sugar. Both versions are delicious.
Expert Tips
- Beat the eggs and sugar for the full 4 to 5 minutes. The pale, ribbon-like consistency is what creates the structure and lightness of the sponge - do not cut this step short.
- Fold the flour in gently. Once the flour goes in, switch to a low speed and mix just until combined. Overbeating at this stage deflates the air you worked so hard to build.
- Cool the cake completely before adding the jam. Even slightly warm cake will cause the jam to run off the sides.
- Use room temperature eggs. They whip up to a significantly higher volume than cold eggs straight from the refrigerator.
- This cake is best on the day it is made. If you need to prep ahead, bake the sponge layers and store them at room temperature wrapped in plastic. Add the jam and strawberries just before serving.
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Strawberry Sponge Cake (Italian Pan di Spagna)
Ingredients
- 5 eggs
- ¾ cups sugar
- 1 cup flour
- 3 teaspoons baking powder
- 2 teaspoons vanilla extract
- 1 jar of raspberry jam
- 1 pint of strawberries hulled and sliced in long pieces
- zest of one organic lemon
Instructions
- Preheat the oven to 350 degrees. Grease and flour (or spray with baking spray) two 9-inch round cake pans. Beat the eggs all at one time with the sugar on high speed until it is nice and frothy. Beat in the vanilla.
- In a large bowl, sift the flour and baking powder together.
- Beat in the sifted flour on medium speed in small doses.
- Pour the batter into the prepared cake pans.
- Bake the pan di Spagna for 25-30 minutes, until it is well risen and feels firm when pressed gently with the palm of the hand. Check the cake after the first 20 minutes to make sure it isn't getting too brown. Every oven is different. If needed, lower the temperature to 325 for the rest of the baking time. Let the cakes cool on a rack. When the cakes are cooled, spread the jam onto the cake. Decorate with the sliced strawberries and the lemon zest.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Beat the eggs and sugar for the full 4 to 5 minutes - this is what creates the lift in the sponge. Do not rush this step.
- Use room temperature eggs. They whip to a much higher volume than cold eggs.
- Cool the cake completely before adding the jam - even slightly warm cake will cause the jam to slide off.
- For a two-layer version, slice the second sponge in half, add jam between the layers, and dust the top with powdered sugar.
- This cake is best the day it is made. Bake the sponge layers ahead and add the toppings just before serving if prepping in advance.
Nutrition
FAQ'S
Most standard cakes rely on butter or oil for moisture and richness. A sponge cake gets its structure and lift almost entirely from eggs beaten with sugar. The result is a much lighter, airier texture with less fat. Italian pan di Spagna is a classic sponge with no butter at all - it is meant to be soft and delicate, which is why it pairs so well with fresh fruit and jam rather than heavy frosting.
Pan di Spagna literally means 'bread of Spain' in Italian, though it has become one of the most classic Italian sponge cake bases
The most common reason is that the eggs and sugar were not beaten long enough. You need a full 4 to 5 minutes on high speed to build the volume that carries the cake.
Fresh strawberries work best for the topping since you want them sliced and arranged over the jam. Frozen strawberries thaw into a softer, wetter texture that does not hold up well for decoration.
Yes, with a little planning. Bake the sponge layers up to one day ahead and wrap them tightly at room temperature. Spread the jam and arrange the strawberries on the day you plan to serve.
This is seriously gorgeous. I love strawberries on everything.
Congrats on the new blog. It's beautiful!
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Just look at all those fresh strawberries! This is heaven!
That is beautiful and the texture looks so deliciously airy! Raspberry jam has always been one of my favorite fillings for cakes. I want a huge slice of this!
I'm crazy about strawberries and this cake has my name written all over it! I have a huge pack of strawberries in the fridge! I might have to make this soon!
I love a good sponge cake and this one looks perfect : )