Easy Italian Sponge Cake (Pan Di Spagna Ricetta) is a really fluffy and versatile cake to make. This is nonna's sponge cake recipe, and it's a keeper! A perfect Italian cake base that can be layered, filled, and is easy to customize.
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Why you'll love pan di Spagna ricetta:
- Super fluffy cake: The cake is incredibly light and fluffy, making it a perfect treat for any occasion.
- Simple ingredients: The recipe uses simple ingredients that are likely already in your kitchen.
- Versatile cake recipe: This versatile cake can be paired with various toppings or fillings to create different flavor combinations.
- Totally dairy-free: If you're baking for dairy-free family members, this is the cake recipe to try!
Jump To
- Why you'll love pan di Spagna ricetta:
- What ingredients are in Italian sponge cake recipe?
- How to make a perfect sponge cake?
- How to know when sponge cake batter reaches ribbon stage?
- What pan to bake a sponge cake in?
- Expert tips for pan di Spagna ricetta:
- Variations for pan di Spagna ricetta:
- What to serve with authentic Italian sponge cake recipe:
- How to make ahead:
- How to store:
- FAQ's
- Some other cake recipes to enjoy:
- Easy Italian Sponge Cake (Pan Di Spagna Ricetta)
This is nonna Teresa's sponge cake recipe, so this is definitely a treasure of a recipe you will be adding to your Italian baking collection. I have discussed over the years how it's not that easy to get a hold of her recipes.
Nonna Teresa (my Italian mother-in-law)makes this cake for EVERYONE's birthday in Italy. She will most always make one very big cake (this is the exact dosing in the recipe below, I'm just not sure on the pan size she uses for the large cake).
First important thing I will mention for all the Italian recipe purists out there: Teresa does use baking powder in her pan di Spagna! And so do I (I'm sharing her recipe!). SO, if you want to argue about whether that is authentic or not, I will send you her number, and you take up the issue with her!
Teresa slices the cake in the middle, brushes it with a sugar syrup, fills it with homemade crema pasticcera or a pudding. She then places the other part of the cake on top.
Then she may make whipped cream and spread that on top with fresh strawberries. Or she'll do a simple dusting of powdered sugar. But everyone devours nonna's pan di Spagna birthday cake!
I finally was able to get the recipe written down when she was staying with us in the States one year, and I have baked it so many times. I couldn't even tell your how many pan di Spagna's I have baked.
I can tell when the cake is ready just by the aroma coming out of my kitchen and I run to the oven to get it out so it doesn't over bake. And yes, I do set a timer, but sometimes it's ready a minute or two before.
In case you are in Italy, you can find a packaged sponge cake in the bakery section. I have never had to buy a store-bought one in Italy. Nonna would probably pass out if I ever bought one! And there is no need to buy one when you see how EASY this sponge cake recipe is.
It is often used as a base for many desserts, cream-filled cakes, and layered birthday cakes. But it’s also great on its own dusted with powdered sugar. Let's get onto the Italian cake recipe I bake the most!
What ingredients are in Italian sponge cake recipe?
Here is all you need to make this delicious sponge cake. Full printable recipe is below:
- Eggs: use large eggs and also make sure they're fresh and (very important!)room temperature. Cold from the fridge eggs will not whip up in get great volume, to make the fluffy cake!
- Granulated sugar: the sugar gets whipped up with the eggs and I mean WHIPPED UP!
- All-purpose flour: You could also use cake flour. Teresa does sift the flour and baking powder together. When I first started using her recipe, I would sift like she does. Then I started to bake it without sifting. And the cake turns out the same, either way. So sift or don't sift. Y
- Baking powder: Like I mention at the beginning of this post. This is my mother-in-law's recipe. She uses baking powder. I have never baked it without. My cake turns out perfect every time. So I'm sharing it as she taught me to bake it, using baking powder.
- Vanilla extract (or a little vanilla paste): Be sure to use a nice quality vanilla extract for the best flavor.
- Jam: I used an apricot jam to fill my cake. My kids LOVE apricot jam. You could use whatever jam you like.
- Confectioner's sugar: A dusting of confectioner's sugar is so lovely and is optional. But I recommend it.
How to make homemade cake flour: take 1 cup of all-purpose flour (120 grams), remove 2 tablespoons of the flour and add 2 tablespoons of cornstarch. Sift or whisk a few times.
This makes 1 cup of cake flour.
How to make homemade cake flour: add 1 cup of all-purpose flour (120 grams) to a bowl. Take out 2 tablespoons of the flour and replace with 2 tablespoons of cornstarch. Whisk to combine. You could also be fussy and sift it together.
Yields: 1 cup of cake flour.
How to make a perfect sponge cake?
It's not difficult to make a really incredible Italian sponge cake. The most important step is the beginning when you whip the room temperature eggs. Full printable recipe is below.
These are the steps just like my mother-in-law makes it. I will be honest again and tell you, I do not sift the flour and baking powder (any longer, but I used to!), but if you want to make it just like she does, sift the flour and baking powder as the first step.
First step is to gather the ingredients together. This is the cake ingredients, plus my jam filling (and confectioner's sugar to dust on top).
- Step 1-3 Whip: In the bowl of a stand mixer, start to beat the eggs with the sugar and add in the vanilla extract. I beat it on the highest speed. You could do with a handheld electric mixer. I will take double the time and your hand will feel like it's about to break off! The eggs need to beaten with sugar until TRIPLED in volume. Yes, TRIPLED. I have beaten them to double in volume and can hear Teresa urging me to keep going in Italian! VAI VAI VAI (go go go!). It will reach a ribbon stage where it is pale yellow. It should take 10-15 minutes with a stand mixer.
- Step 4 -5 Sift flour and baking powder: The flour and baking powder gets sifted together. My mother-in-law sifts it over a large plate. Like I mention, I don't sift it. But what I do is whisk the flour and baking powder together to combine it.
- Step 6 Fold: Start to add the flour into the egg mixture in 3 parts. You will be gently folding it in and combining it with the beaten eggs. Slowly do this part and carefully combine it all, scraping the sides and bottom of the mixer. Your goal is to not completely deflate the beaten and fluffy eggs. I use a spatula. You could use a wooden spoon. DO NOT do this part with a mixer or a whisk.
- Bake: Final step is to spoon out the batter into your prepped pan. I used two 9-inch round cake pans. Another thing I have seen on other recipes is they say don't hit the pan on the counter. Teresa puts the batter in the pan and taps pan on counter a couple times. So I do that step. You could also use a 9-13 pan. If you don't need both cakes, you could freeze the second one. OR another idea is to half this recipe and make just one cake.
How to know when sponge cake batter reaches ribbon stage?
The ribbon stage is exactly what it sounds like. If you stop the mixer, the batter will drip like ribbons from the whisk into the bowl and leave a "trail". If the drips sink into the batter, it's not ready. If what drips down from the whisk stays on top of the batter, that means it's thick enough and it's ready to bake!
Here is it just baked.
You will love how soft and airy it bakes up!
What pan to bake a sponge cake in?
Following the recipe as is, this is what you could make it in these pan sizes:
- Three layer 6 inch cake: about 7-8 oz each and bake for about 14-16 minutes.
- Two layer 8 inch cake: about 10-11 oz each and bake for about 18-20 minutes.
- Two layer 9 inch cake: about 10-11 oz each and bake for about 16-18 minutes.
- One layer 10 inch cake: (I have never tested but should work) bake for about 25-30 minutes.
- 9×13 inch pan (I never tested but this should work )bake for 23-28 minutes.
Expert tips for pan di Spagna ricetta:
- Preheat the oven to the correct temperature.
- Eggs must be at room temperature. If you try to make with cold out of the fridge eggs, it won't end up the same.
- Beat the eggs until they are thick and lemon-colored. 10-15 minutes is what it will take to beat the eggs. So set a timer and keep an eye on them.
- Do not over-stir the mixture when incorporating the flour, as this results in a tough cake.
- As soon as you place the batter in the cake pan, put it immediately in the oven to obtain a cake with maximum volume.
- Do not open the oven while the cake is baking in the beginning, as the change in temperature can cause the cake to fall.
- You can use all-purpose flour, or cake flour. Some recipes say only use cake flour. I have used both types of flour and have ended up with delicious and fluffy soft cakes!
- Cake should cool completely before you slice into it. If you try to slice while warm, it will crumble and be messy. Also, use a very sharp knife.
Variations for pan di Spagna ricetta:
Variation 1: Chocolate Pan di Spagna
For a chocolate twist on this classic Italian cake, simply replace ⅓ cup of the flour with cocoa powder. This will give the cake a rich chocolate flavor and a darker color.
Variation 2: Italian Rum Cake
To make it a little boozy, brush the sponge cake with a mixture made with: 1 cup of water, 2 teaspoons of granulated sugar and a shot of rum stirred together.
Variation 3: Lemon Pan di Spagna
To add some tangy citrus flavor to your cake, grate the zest of 1 lemon into the sugar and egg mixture. You can also add a few drops of lemon extract for even more flavor.
Variation 4: Filled Pan di Spagna
These are some possible sponge cake filling ideas. Possibilities are truly endless!
Slice the cake in half horizontally (and freeze the second portion to use another time). OR use both cakes like I like to do to make a tall pan di Spagna. Fill with homemade pastry cream, pudding, chocolate cream, lemon curd, mascarpone cream. You could feel with Nutella or do what I did and layer a thick layer of jam. You could use my homemade Italian plum jam which is incredible!
Another filling idea is to fill with ricotta mixed powdered sugar and chocolate chips to make a cannoli type of a filling. You can also keep it simple with a little powdered sugar or whipped cream on top.
Variation 5: Add Some Fruit
If you're making this a layer cake, to add some extra flavor, add some diced fresh fruit such as strawberries, or blueberries. This will give a burst of fruity goodness to every bite.
Substitution 1: Gluten-Free Pan di Spagna
For those with gluten sensitivities, you can substitute the all-purpose flour with a gluten-free flour blend Bob's Red Mill or King Arthur's Flour both make a nice 1-1 GF flour.
Going back a little in time here and sharing a photo from one summer in Italy that we made this cake for my father in law's birthday.
What to serve with authentic Italian sponge cake recipe:
- Fresh fruit, such as strawberries or raspberries
- Whipped cream or whipped topping
- Chocolate ganache or glaze
- Lemon curd or other fruit preserves
- Custard or pastry cream
- Powdered sugar for dusting on top of the cake slices
- Can also use a stencil to create a design with powdered sugar on top
- Sliced almonds or other nuts for garnish
- Fresh mint leaves or edible flowers for a pop of color
- Vanilla ice cream or gelato on the side
- Espresso or coffee to enjoy with the cake
How to make ahead:
You could bake the cakes up to 1 month in advance. Let the cakes cool completely. Half the recipe and only make 1 or make two cakes as the recipe instructs.
Let the cake cool completely and wrap with plastic wrap and freeze inside a large zipped lock bag (squeeze all the air out of the bag before sealing)or a freezer safe airtight container.
How to store:
A sponge cake stay soft for up to 2 days. It should be wrapped in plastic wrap.
- To refrigerate: Wrapped nicely in plastic wrap or in an airtight container, it will keep for 3-4 days. If you have it filled, it will start to get mushy, so will last up to the next day.
- To freeze: Wrapped tightly in plastic wrap and in a zipped lock freezer bag or an airtight container. Or wrap it in plastic wrap and tightly wrap in foil paper. It will keep for 1-2 months in the freezer. Thaw before using. Once it has thawed, be sure to keep it covered, or it will dry up.
FAQ's
Pan di Spagna translates from Italian to English as the bread of Spain. It is a very light and easy to make sponge cake.
I use a 9-inch round cake pan and sometimes I use a 9-inch round springform pan.
I use all-purpose flour and I have used cake flour (when I have it on hand), and both flours have the same result. At least for me! I know some recipes only recommend "00" flour or cake flour. If you have all-purpose, use it!
The two main differences between a regular sponge and Pan di Spagna is the fat content and rising agents. A regular sponge cake uses butter or oil and baking powder so is more moist and dense in texture. Pan di Spagna uses no rising agents or fat so is much lighter and uses whipped eggs to help it rise.
I recommend using a 9 inch (23cm) springform cake pan. I prep the cake pan wiht baking spray, but you could line the pan with parchment paper and butter it.
It can last in an air-tight container for 2-3 days. It will start to dry after 3 days.
In Italy tradition states that Pan di Spagna (Spanish Bread in English or Sponge Cake) derives from the creation of a Genoese Chef who, during a journey in Spain in the late 1700, created this recipe to honour the country he was visiting. I don’t think this is true because this recipe has different names all over Europe…
Yes, let the pan di Spagna completely cool down and then wrap it tightly in plastic wrap. Freeze for up to 1 month. Defrost in the refrigerator overnight and then use.
The biggest difference between regular cake and sponge cake recipes is that regular cake recipes use more flour, less eggs, and butter or oil. A sponge cake recipe is made with more eggs that are beaten to add air into the batter, which makes the cake very light and airy.
If you have not filled the cake and left it with just a dusting of confectioner's sugar, it will stay fine in an airtight container or wrapped in plastic wrap for 3 days at room temperature.
If you decided to fill the pan di Spagna, keep it in an airtight container in the refrigerator. Depending on the filling, it could stay fine for up to 2 days. It does get a little soggy with cream fillings or pudding fillings.
Over-mixed eggs: The eggs should be mixed for 10-15 minutes.Open oven door: If you open the oven door too early during baking, it could cause it to collapse.
Underbaked: The cake could sink because it needs a few more minutes of baking. Set the timer for another 3-5 minutes until it gets a golden-brown, color.
Over-mixed eggs: The eggs should be mixed for 10-15 minutes.
A light frosting like homemade whipped cream (or store-bought if you're short on time), mascarpone frosting, or a diplomat cream.
Since it is a sponge cake, it will absorb any liquids that are brushed on. If you're going to soak it, you could flip the cake and poke it gently with a fork. You could make a simple syrup and brush or spoon it on. If you have a squeeze bottle, it's easy to squeeze it over the surface of the cake.
It's easy to tell when a sponge cake is done baking. Be sure not to check on the cake and open oven door until it's almost done baking, or it could deflate. The color should be a light golden brown, not a dark golden brown. If you touch the cake it should not seem wet, if it does, it needs more time. When you gently press it, it should have some resistance (careful not to burn your finger).
Some other cake recipes to enjoy:
Did you make this? Please RATE THE RECIPE below:)
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Easy Italian Sponge Cake (Pan Di Spagna Ricetta)
Equipment
- 2 9-inch baking pans
Ingredients
For the cake:
- 5 eggs room temperature
- ¾ cup sugar
- 1 cup flour spooned and leveled
- 3 teaspoons baking powder
- 2 teaspoons vanilla extract
For the filling:
- 1 cup of apricot jam or your favorite jam
For the topping:
- Confectioner's sugar to dust the top
Instructions
- Preheat the oven to 350 degrees. Grease and flour (or spray with baking spray) two 9-inch round cake pans.
- Whip eggs: In the bowl of a stand mixer, start to beat the eggs with the sugar and add in the vanilla extract. I beat it on the highest speed. You could do with a handheld electric mixer, but will take double the time. The eggs need to beaten with sugar until TRIPLED in volume. It will reach a ribbon stage where it is pale yellow. It should take 10-15 minutes with a stand mixer.
- Sift flour and baking powder: Sift flour and baking powder together. My mother-in-law sifts it over a large plate.
- Add in flour: Start to add the flour into the egg mixture in 3 parts. You will be gently folding it in and combining it with the beaten eggs. Slowly do this part and carefully combine it all, scraping the sides and bottom of the mixer. Your goal is to not completely deflate the beaten and fluffy eggs. I use a spatula. You could use a wooden spoon. DO NOT do this part with a mixer or a whisk.
- Pour the batter evenly into your prepped baking pans about 10 ounces each. I use my spatula to help get it into the pans.
- Bake: Set a timer and bake for 18-20 minutes. Check on it at 18 minutes. Every oven is different and it may be ready sooner. The tops will be golden brown, no longer wet and spring back when you press on them gently.
- Serve: Let the cakes cool down in the pan for 5 minutes. Gently loosen the cake from sides of the pan and then carefully flip onto a baking rack or right onto your serving dish. If you're layering with jam, spread some on in the middle with a spoon or spatula. You could also layer with pastry cream or pudding. Add the second layer of cake on top. Dust with powdered sugar. Enjoy!
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
- Baking powder: This is my mother-in-law's recipe. Teresa uses baking powder, so I do too.
- Sift: I do not sift the flour and baking powder, but Teresa does. I whisk it together in a bowl.
- Fold: I gently fold the flour into the batter. You have to be sure to get the sides and the bottom and gently combine it so you don't see any flour. It does deflate a bit as your combining it, but don't worry, it will bake up fluffy.
- Line or not to line: I used to line the cake pans with parchment paper circles like Teresa does. She doesn't even butter or grease the paper. She bakes the cake and pulls the parchment paper right off when it's cooled down. I like to spray my baking pan with baking spray.
- Before putting in oven: After she adds the cake batter to the pan, Teresa taps in on the counter and then puts the pan in the oven. I know some recipes do not recommend that. I do what she does.
- Yield: This does yield two round cakes. You could use both like do, or you could freeze the second one. OR another idea is to half this recipe and make just one cake.
- Ready: The tops will be lightly golden brown, no longer wet and spring back when you press on them gently. I can tell that it's ready just by the aroma. Keep an eye on the cake at the end because if it bakes a few minutes too long, it will get dark golden brown and the cake will be more dry.
Annalisa says
I remember my nana making this cake all the time. She used to put a rum syrup on it and whipped cream. This recipe tastes just like hers used to taste so I'm so happy to have it now because she never wrote hers down. Wonderful cake!
Lora says
Hi Annalisa-How nice that your nana used to make a pan di spagna cake! Now you have a recipe to make...thank you for letting me know! Happy Baking! XX
bella says
This is such a great recipe! I love how simple it is and it is great for breakfast.