As Easy As Apple Pie

3-Ingredient Italian Sponge Cake

Pan di Spagna is a simple Italian sponge cake flavored with vanilla or lemon zest. It’s made with only 3 ingredients: eggs, sugar, and flour…no baking powder, no butter, no oil, and no dairy!

Follow my instructions and tips and you’ll have a perfect sponge cake every single time.

Try also the chocolate version of this sponge cake! You will love it!

Italian sponge cake on a white plate. A bowl with flour and egg shells in the background

Italian sponge cake recipe

An Italian sponge cake is a light and airy cake that gets its texture from whipped eggs.

It’s used as a base for many Italian desserts like cassata, tiramisù, zuppa inglese, and zuccotto. But it’s also great on its own dusted with powdered sugar or filled with creams, fruit, and preserves.

This cake is fluffy but it tends to be on the dried side, that’s why you need to brush it with fruit juice, flavored syrups, coffee, or liquors before adding the filling.

Please read my instructions and tips carefully before starting!

Ingredients & substitution suggestions

You only need 3 ingredients for this recipe. Flavoring and salt are optional.

  • EGGSThis is very important → Eggs should be at room temperature, not cold from the fridge. Take them out 45-60 minutes before starting the recipe or soak them in a bowl of warm water for a few minutes.
    The original recipe calls for extra-large eggs (approximately 70 grams/2.46 ounces with the shell or 58 grams/2.04 ounces without the shell). I often get this question: I only have large eggs. What shall I do? If they are not significantly smaller (50-55 grams/1.76-1.94 ounces without shell) use them, there is no need to adjust the recipe.
  • SUGAR – Granulated sugar or caster sugar.
  • FLOUR – It’s better to use low-protein flour, such as cake flour or plain flour. If it’s not available in the store, you can make it at home or use all-purpose flour. Do not replace cake flour with self-raising flour. I tried this recipe with a gluten-free flour blend and came out perfect!
  • FLAVORING – This is optional but it helps mask the eggy flavor. You can use vanilla extract, grated lemon or orange zest, almond flavor, etc.
  • SALT – To enhance all the flavors.

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 a perfect sponge cake

3 simple steps. Please read carefully:

  • Whip – Beat the eggs and sugar until the mixture is thick, tripled in volume, and lemon-colored (until it reaches ribbon-stage). It usually takes about 10/15 minutes. You can use a stand mixer or a hand mixer. If you are using a hand mixer, this process will take a bit longer.
  • Fold – Sift the flour into the egg mixture in small increments or one-third at a time. Fold it carefully, mixing from the bottom of the mixing bowl. Be as gentle as possible, you don’t want to deflate the egg mixture. Do not use a mixer or a whisk for this step, just a wooden spoon or a spatula.
  • Bake – Bake for 40 minutes then, let it cool for 10 minutes in the oven switched off (keep the door slightly open using a wooden spoon) to prevent deflating the sponge cake. Next, remove the cake from the oven, let it cool for ten more minutes in the pan, and flip it upside down on a cooling rack to cool completely.

How do you know you reached the right consistency (ribbon stage)?

Lift a small amount of batter with your whisk and make a figure “8” using the batter that drip off the whisk. If the “8” holds its shape for at least 10 seconds then you have the right consistency. If the figure “8” sinks into the batter quicker than that, you need to beat it longer.

A few tips to get perfect results every time!

  1. Egg mixture – Beat the eggs and sugar for no less than 10/15 minutes. It is during this stage that air is incorporated. The eggs should turn a pale yellow and triple in volume. Be careful also not to over-beat them, stop when you reach the ribbon stage. How do you know you reached the ribbon stage? Read above, I explained it.
  2. Fold gently – Sift the flour on top of the egg mixture, a little at a time, and fold it GENTLY with a wooden spoon or spatula JUST until incorporated. If you pour in too much flour, it will sink to the bottom of the bowl. If you don’t fold gently, the cake will be dense and it will deflate.
  3. Avoid sudden temperature changes  – While the cake is baking, don’t open the oven door for at least 30 minutes as this may cause the cake to deflate. When the cake is cooked, turn off the oven but leave the cake inside (keep the door slightly open using a wooden spoon) for 5- 10 minutes.
  4. Cutting the cake – Cut the cake with a serrated knife when it’s cold. It’s better if you prepare it the day before, wrap it in cling film, and leave it in the fridge overnight. You can make it up to 3 days ahead!
Italian sponge cake on a white plate. A bowl with egg shells in the background

Baking pans

You can use round, square, or rectangle baking pans to make your Italian sponge cake.

For the sponge cake in the picture, I used a Wilton round pan 15 cm wide and 8 cm high (6 x 3 inches).

If your baking pan is not very deep, use parchment paper. Trace the bottom of the pan on a piece of parchment paper. Cut it out and line the bottom of the pan. Then line the sides of the pan with parchment paper so that the parchment paper creates a collar that sits 1 to 2-inches above the pan. Make sure that you brush some melted butter to the bottom and sides of the pan so the parchment paper sticks.

Your round baking pan is a different size? Use the following ratios:

Measurements in grams

  • 12 cm (4 inches) pan: 2 eggs, 60 grams cake flour, 60 grams sugar 

  • 15 cm  (6 inches) pan: 3 eggs, 90 grams cake flour, 90 grams sugar 

  • 18/20 cm  (7/8 inches) pan: 4 eggs, 120 grams cake flour, 120 grams sugar 

  • 23 cm ( 9 inches) pan: 5 eggs, 150 grams cake flour, 150 grams sugar 

  • 26 cm (10 inches) pan: 6 eggs, 180 grams cake flour, 180 grams sugar 

  • 27 cm (10 ½ inches) pan: 7 eggs, 210 grams cake flour, 210 grams sugar 

  • 28 cm (11 inches) pan: 8 eggs, 240 grams cake flour, 240 grams sugar 

  • 30 cm  (12 inches) pan: 9 eggs, 270 grams cake flour, 270 grams sugar 

  • 32 cm (12 ½ inches) pan: 10 eggs, 300 grams cake flour, 300 grams sugar 
  • Measurements in cups

  • 12 cm (4 inches) pan: 2 eggs, ½ cup + ½ tablespoon cake flour, ⅓ cup minus ½ tablespoon sugar

  • 15 cm  (6 inches) pan: 3 eggs,  ¾ cup + ¾ tablespoon cake flour, ⅓ cup + 2 tablespoons sugar

  • 18/20 cm  (7/8 inches) pan: 4 eggs, 1 cup + 1 tablespoon cake flour, ½ cup + 1½ tablespoon sugar 

  • 23 cm ( 9 inches) pan: 5 eggs, 1⅓ cup cake flour, ¾ cup sugar

  • 26 cm (10 inches) pan: 6 eggs, 1½ cup + 2 tablespoons cake flour, ¾ cup + 2¼ tablespoons sugar

  • 27 cm (10½ inches) pan: 7 eggs, 2 cups minus 2½ tablespoons cake flour, 1 cup plus ¾ tablespoon sugar

  • 28 cm (11 inches) pan: 8 eggs, 2 cups plus 2½ tablespoons cake flour, 1¼ cup minus 1 tablespoon sugar

  • 30 cm  (12 inches) pan: 9 eggs, 2⅓ cups + 1 tablespoon cake flour, 1⅓ cup sugar

  • 32 cm (12½ inches) pan: 10 eggs, 2¾ cups minus 1½ tablespoon cake flour, 1½ cup sugar
  • If you use a different size pan, please adjust the baking time accordingly.

    Do you have a rectangular or square pan? Send me an email or post a comment with the size of your pan, I can calculate it for you.

    Serving suggestions

    • Layer it with whipped mascarpone, jam, and fresh berries.
    • Fill it with lemon curd, whipped cream, pastry cream, or chocolate ganache.
    • Cut into squares and use it for British trifles or tiramisu.

    Storage tips

    To storeStore the Italian sponge cake in the refrigerator for a couple of days, until ready to use.

    To freezeIt can also be tightly wrapped in cling film and stored in the freezer for up to three months. Bring it back to room temperature or unthaw overnight in the refrigerator, when needed.

    Frequently Asked Questions

    Why did my sponge cake collapse after baking?

    – It’s underbaked. Try increasing your baking time by 3 to 5 minutes, until the top of the cake is a rich, golden-brown color.
    – You over-mixed the eggs and sugar and incorporated too much air.
    -You opened the oven door in the early stages of baking.
    – You over-mixed much while folding the flour.

    Why my cake is very dry?

    – You cooked it too long.
    – The oven temperature was too high.
    Remember: every oven is different.

    When can I add food coloring?

    Add food coloring halfway through beating the eggs (After 5/7 minutes)

    Can I use a gluten-free flour blend to make this sponge cake?

    Yes, you can. I tried it before and the cake came out perfect.

    I don’t have extra-large eggs, can I use large eggs?

    If your eggs are not significantly smaller in size, let’s say they are 50-55 grams (1.76-1.94 ounces) without shell, don’t worry about it. I used them before and the cake came out great.

    Can I cover a sponge cake with fondant? Can I make a two-tier cake?

    This cake is perfect to be covered with fondant and/ or to be stacked. It comes out perfectly flat, with no leveling required.

    Can I make cupcakes with this recipe?

    If you use the recipe in the recipe card (4 eggs), you should get approximately 12 cupcakes. Bake them at 355 degrees F (180 degrees C) for 18/20 minutes.

    More cake recipes

    More Italian desserts

    Italian sponge cake on a white plate. A bowl with flour and egg shells in the background
    Print Recipe Pin Recipe
    (5 stars) 276 ratings

    Italian Sponge Cake (Pan di Spagna)

    Learn how to make a traditional Italian sponge cake from scratch with only 3 ingredients: eggs, flour, and sugar!

    Ingredients

    For a 7-8 inches (18-20 cm) pan:

    • ½ cup + 1½ tablespoon (120 g) granulated sugar
    • 4 extra-large eggs at room temperature
    • a pinch of salt
    • 1 teaspoon grated lemon zest or vanilla extract optional
    • 1 cup + 1 tablespoon (120 g) cake flour, sifted *you can use all-purpose flour: 120 grams=1 cup

    Instructions

    • Preheat the oven to 338°F (170°C).
    • Butter and flour (or spray with baking spray) an 8 inches (20 cm) pan. 
    • In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs, sugar, salt, and lemon zest until very fluffy and pale yellow (about 10/15 minutes on medium/high speed).
      To test that it has been beaten enough, let a small amount of batter fall into the bowl. If it remains "sitting" on top, it means that it's ready.
    • italian-sponge-cake-pan-di-spagna
    • Sift the flour on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon or a spatula just until incorporated. Do not over-mix or you will deflate the batter.
    • italian-sponge-cake-pan-di-spagna
    • Pour the batter into the prepared pan. Don’t smooth the top or bang the pan on the counter, leave it as it is!
    • italian-sponge-cake-pan-di-spagna
    • Bake for 40 minutes or until a toothpick inserted into the center comes out clean. (Remember: do not open the oven for the first 30 minutes!)
    • Turn off the oven but leave the cake inside (keep the door slightly open using a wooden spoon) for 5/10 minutes so it can cool down slowly.
    • Remove the sponge cake from the oven, let it cool for 10 more minutes, then loosen around the edges with a knife, and flip it on a wire rack upside down (without the pan) to cool completely.

    Notes

    • Eggs – Eggs need to be at room temperature. Take them out of the refrigerator ahead of time or soak them for a few minutes in a bowl of warm water.
    • Flour – Although this cake can be made with all-purpose flour, cake flour is recommended. 
    • Oven – I used a conventional oven setting
    Storage/Make-ahead – This cake will remain soft for about 2 days if covered in plastic wrap and stored at room temperature. Alternatively, you can freeze it wrapped in plastic wrap for up to three months.
    Nutrition fact – Serving: 1 slice = 60 grams

    Nutrition

    Serving: 1 slice, Calories: 137 kcal, Carbohydrates: 27 g, Protein: 4.7 g, Fat: 2.9 g, Saturated Fat: 0.9 g, Cholesterol: 122.5 mg, Sodium: 40.5 mg, Sugar: 15.2 g
    DID YOU MAKE THIS RECIPE?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!

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    528 comments on “3-Ingredient Italian Sponge Cake”

    1. I made this recipe for my sons birthday. I have a couple of questions and was wondering if I could email you as I have a photo to share? 

    2. Nice recipe, thank you for sharing it5 stars

    3. This recipe is great! I’ve made it standard many times without fail! For my mother’s birthday this year I made the 3 egg version, replaced one third of the flour with almond flour, added about 3/4tsp of baking powder, and spread it out in a large rectangular pan to make a jelly roll. It didn’t crack at all during the filling process and turned out great! I filled it with lemon curd and topped with strawberries5 stars

    4. Hi I made this into little cakes this afternoon, with 5 eggs because they were little from our chooks. It was a very warm day and the eggs were by the stove so they were very warm by the time I whisked them up. It took 5 minutes to make an enormous batter i thought was going to spill out of the bowl of the kenwood. I made 12 little cakes and poured the left over batter into two individual pie molds, buttered and floured and cooked for about 20 minutes.
      Sensational cakes light as air and tomorrow i will dip in jelly and roll in coconut to make “Jelly cakes”. After making OAM Margaret Fulton’s sponge cake recipe separating eggs and sifting flour 7 times yes SEVEN TIMES I thought your recipe was quick, easy, absolutely sensational and with less washing up. THANK YOU. I will look through all of your other recipes for more cooking adventures5 stars

    5. Been baking a long long time. Definitely the BEST Sponge cake recipe on the Internet. Love the precision of the ingredients and method ⭐⭐⭐⭐⭐5 stars

    6. Absolutely love this recipe! Fail safe sponge cake to make so many cake desserts!5 stars

    7. My husband is on a very low salt diet.  I leave out the pinch of salt.  The cake rises beautifully.  So now my husband can have a dessert with virtually no salt.  I serve it with macerated, in season, fruit or my own apple pie filling.  I make it in a little 6” pan.  Just right for us two.5 stars

    8. Thank you for this recipe. I have been looking for a suitable sponge cake that I can use for Italian Torte’s that are filled with custard and brushed with liqueur. This cake recipe is it! I made it in our 18cm round tin and it worked perfectly.

      A request… could you please provide calculations on 2 tins that I would like to use in the future:

      A standard sheet baking tin: 9 inches x 13 inches (33 cm x 23 cm)

      And a square tin: 8 inches x 8 inches (20 cm x 20 cm)

      Many thanks!5 stars

      • Hi Helen!
        For the baking sheet: 9 eggs, 270 grams (2 1/3 cups + 1 tablespoon) cake flour, 270 grams (1 1/3 cup) sugar, 2 teaspoon vanilla extract or grated lemon zest. Baking time will be longer, I think 5/10 minutes more. Please check it after 40 minutes with a skewer if it’s ready or needs more time.

        For the square tin: 5 eggs, 150 grams (1 1/3 cup) cake flour, 150 grams (3/4 cup) sugar, 1 teaspoon vanilla extract or lemon zest. Baking time should be the same.

        Happy Baking! :)

    9. Excellent recipe. I used the recipe with 4 eggs. Even though I used just large eggs (not extra large) the result was fantastic. 5 stars

    10. Hi Elena,
      My pan is 33x26cm (13×10 inches), can you please help me how much of the I would need to use. Thanks in advance..

      Cheers.
      Joyce

      • Hi Joyce!

        You will need: 11 eggs, 330 grams (3 cups) cake flour, 330 grams (1 2/3 cup) sugar, 3 teaspoons grated lemon zest or vanilla extract, 3 pinches of salt.

        Baking time will be longer, please check it after 45/50 minutes.

        Happy Baking! :)

    11. Hello – I’ve made this recipe today, I’ve made the smallest batch with 2 eggs and then I’ve decided the batter into 3 and added some color to it- and I’ve baked it in car silicon molds – as you can guess it was for a toddler  
      He absolutely loved it! 
      I baked it for about 18-20 min and stayed true to the recipe otherwise 
      Thank you! 
      I’ll make this often!!! 5 stars

    12. My daughter wanted to try baking sponge cake after seeing it on a baking show. Thanks for the accessible recipe and all of the tips! It worked beautifully and now we have another recipe in our book!5 stars

    13. I tried the 23cms pan recipe perfect!!!!!! Although for my taste id use a bit less of sugar. Also i used all purpose flour 1cup 1/4 and everything was perfect. Thank you for this recipe definitely going to use it a lot.5 stars

    14. Made this cake because I offered to bake for a school function and a friend with a farm gave me WAY TOO MANY eggs as they were leaving on vacation. Made 3 cakes, each using a different sized silicon spring form pan. Each was flavored differently and added various fruit and whipped cream or chocolate sauce depending. The compliments are still pouring in from the group! Everyone was amazed at the texture and flavor. This recipe is foolproof as long as you use room temp eggs and beat long enough. We live at 9000 feet so took about 30 minutes of beating per batch and baked for about 40 minutes. FABULOUS recipe, thank you5 stars

    15. Hi Shannon! For your pan you can use the ingredients in the recipe card (with 4 eggs).
      Happy baking!

    16. Question: I went to buy cake flour and wasn’t sure whether to use plain cake flour or self-raising cake flour. Please advise. Thank you!

    17. Hi Elena,
      Thank you for the great recipe but more so for the amazing tips! I was using small eggs and bitting them for about 7 minutes for an average result, with your tips the cake was a real sponge one, light and beautiful!
      I was planning to use it for my twins 1st birthday but i was wondering if it was possible though to reduce a bit the sugar. Something like 100g instead of 120g. I think it might rise less but what do you think?5 stars

      • Hi Helene! I am so glad you found the tips useful.
        I think you will still get a good result with 110/100 grams of sugar, but I wouldn’t do it for an important occasion especially if you have guests.
        May I ask why you want to reduce it? Is it too sweet for you? Feel free to send me an email and maybe we can come up with a solution :)

        • I just wanted to reduce the sugar for the kids, the taste is perfect but I want to limit the sugar imput in their diet.
          So I just wanted to let you know that I tried it with 100g of sugar for the twins’ cakes, it was great! Didn’t rise as much as the other one I did with the original recipe for the grown ups but it was very tasty and both of the kids enjoy their strawberry filled smatch cakes!
          Thanks again!
          I will definitely do it again next year :)5 stars

        • Thank you for letting me know the result, Helene! Glad the kids enjoyed the cake! :)

      • I just baked using this recipe and it came out great! I used 110g sugar and it was just right for me.
        Only a hint of sweetness.

        P/S.
        I generally bake with 20%-25% less sugar, especially in American cake recipes, cos I find them all too sweet. ( if you need a guide to my sweetness palate)

    18. I doubled the recipe and it came out perfectly.5 stars

    19. This recipe sounds perfect for what I need-so many positive comments! I’ll come back to post my successful story- I am very hopeful! ♥️

    20. Amazing cake! First time baking a sponge cake. I followed the recipe exactly and the cake turned out perfect. Serving with fresh berries and cream :)5 stars

    21. What an amazing cake, I made it today for my dad’s birthday and he loved it. Cut it in 3 layers and filled with sweetened cream and diced peaches. Was amazing. Definitely a recipe to hold into. Thank you so much and so easy.5 stars

    22. Perfect sponge cake! It turned out very well. I followed the “6 egg” batch size and spread this out on a half sheet pan. Made layers for a Christmas Tiramisu. For everyone mentioning it’s a bit dry- it’s supposed to be so you can soak it with yummy flavored syrups. If you want moist cake layers go for yellow/butter cakes. Anyways- thank you for your recipe!!5 stars

    23. Hi I’m Lynn Satoshi here, I done the cake this morning is turned out nicely, thank you and appreciate for your recipe with individual size cake pan my one is 6″× 3 inches. Baked time for me 30 minutes.5 stars

    24. Hi Glen! You can use the measurements in the recipe card :)

    25. The recipe calls for lemon zest or vanilla that is “optional”. I take that to understand it can be eliminated completely? Could orange flavoring be used, or any other flavoring for that matter?

      • You can eliminate it completely or use any other flavor. I wouldn’t eliminate the flavoring completely otherwise the cake might taste too “eggy”.

      • I made it today. ABSOLUTELY DELISIOUS I used lemon extract. It reminded me of the lady fingers I used to eat as a child. I had to quickly cut it up and freeze it, or I would have eaten the whole thing. As it was, I ate 3 pieces! YUM Thanks5 stars

    26. Great recipe and so easy to follow and adapt. I have a question: I am making a Yule Log. The pan is 14.5 x 9.75. How long do I cook this for? It keeps coming out almost perfect but a little dry. Thank you! Love it!5 stars

    27. Hi Elena, I loved this recipe.

      Thanks
      Jessica5 stars

    28. This cake was sooper fluffy and delish! It was so easy to make too!!! Thank you for the recipeʕ•ٹ•ʔ I baked for 35 minutes and had no problems with the cake being dry so I have no idea what the negative comments are about. Pretty much fool proof as long as you whip the eggs long enough and they are at room temperature.(•ө•)♡5 stars

    29. Great recipe, I made it in a 9 inch springform pan lined with parchment paper. Mine was done right at 27 minutes, I guess my over runs hot. Going to use this to make an Italian rum cake!5 stars

    30. I have used this recipe several times and its my go to for birthdays or just a nice cake that i can decorate for Sunday tea. Absolutely flop proof5 stars

    31. Hi, from Philippines here. I tried this recipe and I successfully made it. It’s really good, everyone loves it and it’s easy to make. Thank you! T’was my first time making an Italian recipe 5 stars

    32. I am new to baking, but have started out trying out some recipes in the past few months. I was conducting an experiment with two sponge cake recipes, one after the other, and this one was the clear winner. I followed the proportions for the 9 inch pan and substituted 20 grams of all purpose flour for starch, for a more cake flour texture. My oven does seem to run a little hotter than some, so the cake was done at 30 mins. The cake did not deflate at all during cooling and has a wonderfully airy texture. I’ve combined it with a raspberry reduction and mango/guava mousse. It’s absolutely delicious and one of my most successful baking projects so far. 5 stars

    33. Is there any possibility of making this cake as a Gluten-free cake? It’s a lot to ask, but with such a simple ingredient list I wonder if it would be possible? 

      Cheers, Susan

    34. I’ve made this cake 3 times now and it is an absolute winner. The chart for different size pans is great. My only complaint is my ancient Kenwood chef is so noisy I’ve now learnt to leave the house for 20 mins while the sugar and eggs are whipping.5 stars

    35. I used this recipe to make a Hong Kong style fruit cake for my father in law’s birthday and it turned out great! I used two 6″x1.5″ pans, and overbaked it a little at 35 minutes, but I should have known to adjust the time down a bit more. Once they were dressed up with the fruit and cream, no one seemed to mind ;) “good, not too sweet!” was the praise dad gave it, and mama asked me for the recipe! :) Thanks for sharing!5 stars

    36. This is a very different method than I was taught, and it is a life changer.  The cake came out perfect.  I did still put a little pan of water in the bottom of the oven while it was heating up and the cake was slightly moist and perfect.  Should you grease and flour the pan if it is high enough?  Thank you so much for this recipe and chart.  Cake perfect every time.  5 stars

    37. This recipe it’s a life changer!
      So easy and tasty… Love it! Thank you for sharing 5 stars

    38. ifirst time trying this recipe and it was fantastic. will keep this as a favorite and thank you for the easy to follow steps.5 stars

    39. Worked like a charm, so airy and fluffy!! thank you so much!5 stars

    40. I love the detailed instructions very easy to follow. My cake came out good, I just wish it would have been a little moist. Any tip to make it a bit moist? I might have to adjust the cooking time too. Overall it was great. Thank you so much5 stars

    41. Excellent post! The baking pan chart is so useful. Not to mention all your other tips! Thanks.5 stars

    42. Didn’t work at all. Any recipe that calls for stiff beaten eggs will always need the following.

      1) Egg white, cause egg yolks prevent it from aerating.
      2) Cold egg whites, cause warm egg whites don’t hold peak well.
      3) Powdered sugar for best results although granulated sugar can be used.

      With egg yolks, room temp eggs and granulated sugar it’s guaranteed not to form.

      Followed this recipe to the T and wasted good quality ingredients. Not even edible.

      • Peter, I think you are reviewing the wrong recipe. There is not written anywhere to beat the eggs until stiff.

        “Beat the eggs until very fluffy and pale yellow”…I don’t think you can achieve that with only egg whites :)

      • I had absolutely no problem with using whole eggs, or warm eggs (I left them out overnight and began baking immediately after breakfast), or granulated sugar. No idea where you’ve gone wrong, but everything turned out perfectly here, today, for the fifth or sixth time.5 stars

      • You can definitely whip whole eggs. It’s not meant to be the same as whipping egg whites alone, nor should it make stiff peaks. This recipe turned out excellent!5 stars

    43. Hi McKenzie! Happy to help :)

      You will need: 10 eggs, 300 grams (2 ¾ cups minus 1½ tablespoon) cake flour, 300 grams (1 ½ cup) sugar, 2 1/2 teaspoons vanilla extract or grated lemon zest. Baking time will be longer, please check it after 50 minutes.

    44. Hi Elena, I can’t wait to bake this! I am planning on making an Italian rum cake. I’m using the 18/20 cm pan. But I only have large eggs. Should I add an extra egg? Thank you!

    45. Hi Elena, 
      This recipe looks delicious! I was wondering what measurements and baking time I should use for my 8 in x 8 in square baking dish? Thank you so much! 

      -Victoria

    46. I have followed this recipe 2x and my cake turned out amazing. This is the only recipe I will be using from now on. 
      Thank you for sharing it with us. 5 stars

    47. We loved this cake. Used it to make Maltese trifle.
      Great recipe, thank you! Mine was done after 30 minutes.5 stars

    48. I made this tonight for my family. It over baked slightly at 35 mins., so it was a little dry. However, it was very spongey, and the right amount of sweet, to pair with the macerated strawberries (honey & balsamic), and coconut milk whipped cream. Thank you! I’m going to add this one to my wheelhouse.5 stars

    49. Hi Elena ! Thank you for that recipe !! Can you tell me, if you use a 9 inch pan, would the baking time be different ? Thank you !!

      • Hi Vickie! Baking time should be the same. I hope you will like it! :)

        • I doubled the quantity and made two 9inch sponges side by side . Absolutely delicious. Perfectly moist and springy. 
          Best results I have ever achieved. Also, I love  the table for the different pan measurements. 
          Thank you very much. 5 stars

        • Thank you so much for the review, Bridget! I am so glad you enjoyed it!

        • Nikki, I always get lots of praises from readers on how easy are my directions to follow.

          Step 1- Put the eggs, sugar, salt, and lemon zest in the bowl of your stand mixer.
          You put eggs, sugar, salt, and lemon zest in the bowl of your stand mixer or in a big bowl.

          Step 2 – Beat the eggs until very fluffy and pale yellow.
          Now you beat the eggs plus the other ingredients of course, until fluffy and pale yellow.

          Step 3 – Sift the flour on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon.
          Once the mixture is fluffy and pale yellow, sift the flour on top and fold it.

          Maybe next time you can read the recipe before starting, and if the directions are messed up, choose another one! :)

    50. Hi Elena!  What an easy to follow recipe!  I used the 7-8 inch ingredients in an 8 in springform pan lined with parchment. I wish I could send you a photo, it is absolutely PERFECT!  It cooked 325 convex for 33 min.  Rested for 5 in the oven with the door ajar and 10 on the wire rack; removed the springform and parchment.  Ah-mazing!  Can’t wait to taste it! (I made some lemon pastry cream for the side!)5 stars

      • Hi Victoria! I would LOVE to see your cake. You can send it to me via email, facebook messenger, or you can tag me on Instagram.
        Thank you so much for the feedback, I appreciate it :)

    51. Thank you so much Elena for all of the work you did by adding every little detail in this recipe. I made a sponge cake today (not your recipe ) and it came out  chewy and sunken in the middle.  I am sure it was over mixed and or under baked.  I will try yours tomorrow and I am excited.  My only question is with your conversions (for example 6 inch or 8 inch pan ) does that include  two pans ? Secondly , how does the baking time adjust when we change the pan size as well. That Is something I may have overlooked and I don’t want repeat my mistake tomorrow. Again, thank you so much for this and stay well.

      • Hi Jill! The recipe is only for 1 pan. Baking time it’s slightly longer for bigger pans. You can check the cake after 40 minutes.
        Please let me know how it goes and if you have any questions I am here:)

    52. Hi Elena, I made the chocolate sponge today using the recipe for the 10” pan. The cake cooked in 40 minutes but I am not sure about the height.  The Cake  is only 1 3/4”  High.  Did I do something incorrectly?  In your pictures it appears to be between 3 and 4 in. high. Should I double the recipe to make the cake taller or do you have any suggestions.  Thanks for your help. 

      • Hi Joe! I used a very tall Wilton pan. To get a taller cake, you can use 7 or 8 eggs instead of 6. If your baking pan is not very deep, use parchment paper. I hope this helps :)

    53. Hi Leanne! Yes, you can bake it at 150/160 degrees C (fan forced oven). Please let me know how it goes!

    54. Hi Elena,
      I found your website while looking for a sponge cake recipe and yours looks delicious! However, I only have a rectangular pan with the following measures:
      Length: 26 cm
      Width: 20 cm
      Height: 5.5 cm
      Could you, please, give me some advice on the ratio of the ingredients?
      Thank you and take care!

      • Hi Alexandra!
        You can use: 6 eggs, 180 grams (1 1/2 cup + 2 tablespoons) cake flour, 180 grams (3/4 cup + 2 1/4 tablespoons ) sugar, 1 1/2 teaspoon grated lemon zest or vanilla extract. Baking time might be longer, please check it after 45 minutes. Happy baking! :)

        • Hi Elena,
          Thank you for your answer!! I’ll try the recipe this weekend and I’ll let you know :).
          Stay safe!

    55. Been baking a long time…. This is by far the best sponge cake I’ve ever made. Fantastic recipe and details for bigger/smaller cakes.
      Thank you so much for sharing.5 stars

    56. Hi Virginia! It sinks in the middle when the oven temperature is too high (everyone’s ovens are different so you need to find the optimum baking time for your oven). Try baking it at 165 degrees C (330 degrees F) for 45/50 minutes.
      I hope this helps and stay safe too!

    57. I’ve been wanting to make a sponge cake for years and I just made by first one following your excellent directions. Strawberry season brought a craving for a real strawberry shortcake; so, using 2 round 8 inch pans plus a wonderful strawberry sauce, a little good strawberry jam, some lovely fresh strawberries, my craving was fully satisfied. Can’t thank you enough for your great explanations and can’t wait to make another one real soon.5 stars

    58. Hi Jamie! You can use the recipe in the recipe card (with 4 eggs).

      Happy Baking! :)

    59. You can use the whisk attachment

    60. Hi Elena,Thank you so much for detailed recipe with different proportions. I made a strawberry cake with whipped cream and fresh strawberries with your 8 inch sponge recipe,and ma shaa Allaah it was delicious.I made my own cake flour by substituting 2 tbsp of corn starch with APF.and added 1tsp essence (banana + vanilla) half each.
      My daughter and her friends loved it. Want to make it again in larger quantity different flavour.Thanks again.5 stars

    61. Hi Faith! You can use 10 eggs, 300 grams (2 3/4 cups minus 1 1/2 tablespoon) cake flour, 300 grams (1 1/2 cup) sugar, 2 1/2 teaspoons vanilla extract or grated lemon zest, 1/4 teaspoon salt. Baking time will be longer, please check it after 50 minutes.

      Happy baking and Merry Christmas! :)

    62. My first time making sponge cake and i am so glad i tried with your recipe Elena. Came out perfectly, spongy and tall. 
      Thanks for very detailed tips5 stars

    63. Best sponge cake recipe ever! 
      I have a square pan and need measurements. It is 21 cm by 21 cm and 5 cm heigh. 
      Thank you for your time!5 stars

      • Hi Sirena! So glad you liked this recipe :)
        For a 21×21 cm pan you will need 5 eggs, 150 grams (1 1/3 cup) cake flour, 150 grams (3/4 cup) sugar, a pinch of salt, 1 teaspoon vanilla extract or grated lemon zest.
        Baking time should be the same.

        Happy baking! :)

    64. Hi Elena, just wanted to let you know the chocolate sponge cake its so delicious and so fluffy. Thanks for the recipe, my children really loved the recipe. Tomorrow I want to try the Lemon sponge cake!5 stars

    65. Hi, thanks for this recipe! I’ve now made it several times but with minor differences—I made a pandan-flavored sponge with passionfruit jam and coconut drizzle, and, a personal favorite—I’ve added unsweetened matcha powder to the flour before sifting. With or without tiny chocolate chips, it is heaven with a slightly mint-flavored whipped cream. Thanks again!5 stars

    66. Thank you Elena i will try to make it then ill let you know how it will turn..

    67. Hi Elena,i have 39cm round cake tin i need your help if you can give me the cake recipe for this tin please thank you

      • Hi Suzy! For a 39 cm round cake, you will need 14 eggs, 420 grams flour (3 1/2 cups), 420 grams sugar (2 cups + 1 1/2 tablespoon), 3 teaspoon vanilla extract or grated lemon zest, 1/4 teaspoon salt.
        Baking time will be longer, you can check it after 50 minutes.
        Happy baking! :)

    68. hi..can this recipe be use for 2 tier cake?I’m planning to stack up 2 layers..8inch over a 10inch. will the texture allow a 2 tier support?

    69. Tremendous recipe and I love that’s it needs only 3 ingredients. The result does not disappoint. The proptions and exacting measures even down to egg weight are proof of real mastery. Thank you so much for generously sharing your knowhow. Best cake I’ve ever made and I owe it all to you. Thank you.5 stars

    70. I’m by all means no baker but I made this cake last weekend and it’s the best cake I’ve ever tasted -and I’ve had quite a few :) I cut into 3 tiers and layered and topped with a whipped mascarpone cream and fine chopped fresh strawberries. Best recipe ever. Thank you for sharing it and giving such easy to follow and clear instructions! X5 stars

    71. Dear dear Elena!! I am in awe at the love and care you have for all of us out here attempting this marvelous cake!! I have copy/paste/printed all the relevant answers and will be making this August 30, 2019 for a double 1st birthday for my two latest grand-babies—a 1/2 sheet (12x18x30) for the grown ups and 2 mini ‘smash’ cakes for the wee ones (born 20 minutes apart… I kid you not…). I’ll probably brush with a simple syrup flavored with maybe some good booze, with fresh strawberries in between the layers and billows of fortified whipped cream punched up with a bit of powdered freeze-dried strawberries. It will be a sensation!! Thanks to YOU!!

      • THANK YOU for the beautiful comment, Leyla! You really made my day <3

        I am looking forward to see your cakes, they sound delicious! If you have any questions please don't hesitate to contact me.

        Happy birthday to your grandbabies in advance! :)

    72. Thank you so much for the conversions and this great recipe. I made it last night and couldn’t wait to taste it… so I cut it in half for a strawberry shortcake tomorrow, and wouldn’t you know it? I cut it a little off and had to even it out ;) It is great. And so easy! Next time I will make it in a sheet pan for a rolled up type of cake. This is a keeper, for sure! Ciao!5 stars

    73. Ciao Elena!
      Wanted to share that I used a sheet pan measuring 9.5″ Width  x 13.5″ Length x 1″ Height and used the 4 eggs recipe.  

      Batter was just nice!

      Since it is relatively flat, I baked it for the obligatory 20 mins without opening the oven :-) 
      It was done so I turned off the oven and left the cake in the oven for 10 mins with the oven door open with a wooden spoon. 

      The sponge turned out beautiful and even.  Wish I could send you a photo!

      And now perfect for my dessert building.  

      Thank you!

      PS:  2 weeks ago, I made the chocolate sponge for an ice cream cake using a round pan. 5 stars

      • Ciao Audrey!
        I am so glad to hear that! :) Please, next time send me the pictures via email, I would love to see them.

        • Ciao Elena!
          I just emailed you the photos.  
          Sorry I just saw your reply here….  didn’t realise you responded on June 8.  

          Take care. 

    74. A wonderful recipe! I tried it with my square pan and sliced it in half to make a double layer cake. In the middle I added a thin layer of Nutella and it was delicious. My sister loves the cake so much she ate a half of it in one day (goodness •o•). Bravo!5 stars

    75. Do you have high altitude adjustments?  We live at 6300’ above sea level. 

    76. Hello, it was delightful 5 stars

    77. Hi Elena, very well explained. Thanks a lot. I did it now and waiting to cool. It looks lovely.5 stars

    78. Hi Elena
      I made the cake today. It had the sponge consistency but it was very dry. I followed the recipe step by step without altering anything. Do you know why this may have happened to my cake? I am thinking to give it another try later on this week. 

      • Hi Laura! The cake is not supposed to be moist. You have to soak it and fill it!

        • Aha! That makes sense. Actually, I recall my husband saying that it would make for a nice soak and fill cake. Strawberry season is around the corner, I’ll be making this cake,again. It’s a wonderful recipe. 5 stars

    79. Hi Elena,
      This cake is fabulous! It reminds me of something that my Sicilian grandmother made! Would it be possible to make it with almond flour or another gluten-free flour? Have you tried?
      Best,
      Stephannie5 stars

    80. This is my first scratch sponge cake.  I love this recipe and will make it again.  Maybe try it as cupcakes.5 stars

    81. Thank you so much for this recipe! After failing with multiple other recipes, this one was fool proof and came out PERFECT! I used it to make my first two tiered cake filled with fresh fruit between layers. I also brushed each cake with lychee syrup and decorated it with fresh whipped cream to make a perfect, not overly sweet birthday cake. Thanks so much for the recipe :)5 stars

    82. I made these as cupcakes – use the 18/20cm recipe (4 eggs) for 24 cupcakes. I use a Mexican vanilla in the batter. It was a nice alternative to my usual vanilla cupcake recipe that calls for a lot more sugar! I decorated with a lovely cream cheese and yogurt icing and berries for a fresh healthier option. Thanks for the ideas!5 stars

    83. Hi Elena~
      Looking for your expertise – could this recipe be used as written for cupcakes? What changes or things would you watch for?
      For a graduation party I’m thinking cupcakes may work better to serve the number needed.
      Thank you for your input!

      • Hi Jackie! Maryo just made cupcakes with this recipe (4 eggs recipe for 24 cupcakes).
        I would change the baking time to 20 minutes at 180 degrees C (356 degrees F).

    84. Hello. I made it in rectangular pan. Thank you
      Ida5 stars

    85. Nice cake. Thanks5 stars

    86. This looks delicious! We have a very good local bakery that makes a great orange chiffon cake. The reason I haven’t tried to make a chiffon cake is that it call for a very large number of eggs. For health reason I don’t want to use 7-8 eggs, and this looks and sounds like a great alternative. Thank you for the precise directions and measurement conversions for US bakers. 

    87. I want to use this recipe for an English trifle. What proportions of the ingredients do I use for a 13″ x 9″ pan. And the cooking time, etc?

      • You can use: 9 eggs, 270 grams (2 1/3 cups + 1 tablespoon) cake flour, 270 grams (1 1/3 cup) sugar, a pinch of salt, 2 teaspoons vanilla extract or grated lemon zest. Bake for 45/50 minutes then check it with a toothpick.

    88. I would like to use this recipe for  a layered ricotta cake I make for Easter. The cake is made in a 5×9″ pan.  What proportions would I use.  Thanks.

    89. I love making this sponge cake ! I want to make a chocolate version . How can I adapt this to add cocoa powder to the recipe?5 stars

    90. I think you deflated the egg mixture when you added the flour. Add a couple of tablespoons of sifted flour, fold, and add again.

      I hope this helps! :)

    91. Can this be split into three layers and used to make an Italian rum cake?

    92. I made mine with strawberries and cream. Delicious!5 stars

    93. Hi Elena! Thank you for sharing the recipe in such a beautifully detailed way. 5 stars

    94. Hi Elena!
      It was the first cake i ever made and I loved it!
      I have a question.
      I made this cake in order to see how it goes so next week I can make the same as a birthday cake for my daughter.
      The plan is cut it in layers and put some frosting between them.
      The pan that i used to make the cake is a 26cm diamter x 7cm height.
      I used the ingredients for 26cm pan that you wrote and from what came out it seems that i can cut, two thick layers or 3 very thin layers.
      Can I increase the amount of the ingredients for the same pan so the cake gets a bit thicker or should i bake two of them?
      Thanks in advance!5 stars

      • Hi Dimi! You can increase the ingredients, and use 7 eggs instead of 6. In this case, I would add parchment paper to make the pan deeper. Trace the bottom of the pan on a piece of parchment paper. Cut it out and line the bottom of the pan.
        Then line the sides with parchment paper so that the parchment paper creates a collar that sits 1 to 2-inches above the pan.
        Make sure that you brush some melted butter to the bottom and sides of the pan so the parchment paper sticks.

    95. Really delicious fluffy cake it’s my favorite recipe now5 stars

      • LOVE hearing that, Hiba! Thanks for the comment! :)

      • Made one today… still inside the oven for cooling down. I am so glad to see the outcome. You have explained the recipe and measurements of its ingredients so very well especially the ratio of ingredients according to the pan size. It was really helpful. Thanks for this awesome recipe. And yeah, I could bake an awesome sponge. Thinking of layering it with strawberry cream filling.. my daughter’s most favourite… but have to wait until the cake cools down completely.. .. impatient mumma.. impatient kiddo!5 stars

    96. Thank you for sharing this wonderful and well explained recipe!!5 stars

    97. This is by far the best pan di spagna recipe i have ever baked. Last week I did it 4 times and all 4 were wonderful. So delicious and so easy.5 stars

    98. Thank you for the recipe. 5 stars

    99. I read your comment several times and I can’t understand what you mean! Why I should write 1 cup +1 tbsp flour = 210 grams????
      The recipe calls for 120 grams of cake four. 120 grams of cake flour is equal to 1 cup + 1 tablespoon. :)

    100. Hello again Elena, I have another question. If I want to make a lower cake but only have a 3in deep pan, can I make it in that pan but with less batter ? If I want it to be about half that height. I want to make a 3 layer cake and only have a 8×3 in pan, and thought of making the full recipe first, the cut the cake in half, and then another lower one but using the same pan since I do not have lower pans. Thanks in advance !

      • Hi Laura!

        For the sponge cake in the picture, I used a 6×3-inch Wilton round pan. You can easily make 3 layers with that cake.
        If you think your baking pan is not deep enough, use parchment paper. Trace the bottom of the pan on a piece of parchment paper, cut it out and line the bottom of the pan. Then line the sides of the pan with parchment paper so that the parchment paper creates a collar that sits 1 to 2-inches above the pan. Make sure that you brush some melted butter to the bottom and sides of the pan so the parchment paper sticks. Here you can find an example :)

    101. Hi Elena, Thanks for the recipe ! Im going to try to make it soon. Just wondering, will buttercream frosting work on it or will it be to heavy and weigh down the cake since it’s a fluffy cake ?

      • Hi Laura! I used buttercream and fondant with this cake and it turned out perfect! :)

        By the way, the cake is not fluffy or moist. You need to soak it and fill it!

    102. Made it to see if it would work for a flan. Perfect! Baked it in a 20cm cake tin. Needed only 20 min in the oven… lovely spongey texture5 stars

    103. Hi Ruth!
      You can use 12 eggs, 360 grams (1 3/4 cup+ 1/2 tablespoon) sugar, 360 grams (3 cups) all-purpose flour, 3 teaspoons grated lemon zest or vanilla extract (optional). Baking time will be longer, I guess 10 minutes more…after 40 minutes you can check with a skewer. Happy Baking! :)

    104. Hi Elena, thanks for the recipe and extra notes–very useful. 5 stars

    105. I took a chance and followed the recipe as given but separated it into two 6×2 in pans. It worked beautifully!!!

      This is a stellar recipe and will be saved in the “must have” file. Thank you. It was lovely, light and easy to prepare!

      Tracy from Arizona5 stars

    106. How long will the cake last if refrigerate it? I was doing a test run but the cake came out so nice that I want to use it for the party next week. I will make a cream filling and frosting the day before the party. Thank you.5 stars

    107. Hi Elena, sorry if this s question sounds silly. Doesn’t this recipe require baking powder/soda. I want to use this recipe for my son’s birthday cake. Thank You!5 stars

    108. Hi Elena, wanting to make a layer cake in a 21cm square by 9cm deep tin what mix should i use?5 stars

      • Hi Channel!
        You can use: 5 eggs, 150 grams ( 1 1/3 cup) cake flour, 150 grams (3/4 cup) sugar, 1 teaspoon grated lemon zest or vanilla extract, a pinch of salt. Baking time should be the same (40 minutes).

        Happy Baking! :)

    109. Hi, I need to bake a cake for my son’s birthday and am.planning to use your recipe. Would you be able to help me calculate on the ratio if I use a 8″ and 10″ square pan?

    110. Hi Elina, I tried your recipe.. It came out well.. I am from India..Thank you so much for sharing this with us5 stars

    111. Hi, I tried making this cake yesterday. Did everything correctly, even weighed the eggs. I whipped the egg + sugar + lemon zest mixture for 20 min, then folded the sifted flour carefully. The only thing I did differently was that I used two 5 inch pans instead of one 8 inch pan. I wanted to make a layer cake. My cake didn’t rise at all! It completely collapsed about 20 min into the cook. It had raised browned sides and a dented middle. I’m not sure what I did wrongly. Please help! I tasted my dented cake and it was lovely but it looked like a huge mess, not like the beautiful cake on your recipe. What did I do wrong? Should I have just left it in one pan? Was that the mistake? Thank you!

      • Hi Heather! Make sure you are using the pan size that is specified by the recipe or you can’t get the same results. If you want to make 2 5-inch cakes, you have to use the recipe for a 10-inch pan (6 eggs), not the one for the 8-inch pan (4 eggs).

    112. Hi Zane! 160 degrees C (320 degrees F)

    113. Hello Elena,
      I have a quarter sheet pan, can you provide a recipe for that size pan? Thank you!

      • Hi Marisol! For a quarter sheet pan, you will need: 9 eggs, 270 grams (2 1/3 cups + 1 tablespoon) cake flour, 270 grams (1 1/3 cup) sugar, 2 teaspoon vanilla extract or grated lemon zest, a pinch of salt.

        * If you use all-purpose flour: 270 grams = 2 1/4 cup

        Happy Baking!

    114. Hi! You can use the recipe in the recipe card (4 eggs)

    115. I just came across this RECIPE randomly and oh boy! I had to drop in my reviews! The tips that you added helped a lot. My sponge cake turned out ah-mazing!!!! Just perfect. I love this recipe! And have already shared it with my family and friends. ♡5 stars

    116. Hi Jeli! Soak the cake when it’s cold. Happy baking! :)

    117. Kelly, what’s the size of the pan?

    118. Hi Elena, Can I substitute an artificial sweetener for the sugar, specifically Xylitol.
      It is granular and the package says stable for baking?

    119. Hi Elena
      thank you for the recipe!5 stars

    120. Hi Elena,

      I am making this cake and filling it with pastry cream and was thinking of soaking the sponge with a coffee syrup, can you recommend a recipe? Or I was thinking of flavouring the pastry cream with coffee but not sure how to add that in? Any advice would be really appreciated.

      Thank you

      • Hi Linda! A coffee simple syrup+coffee pastry cream it’s a great idea. :)
        For the syrup: 150 ml (1/2 cup+2 tablespoons) brewed coffee or espresso, 60 grams (1/4 cup+1 tablespoon) sugar and 3 tablespoons water.
        Bring the cold water and sugar to a boil. Turn the heat to low and stir constantly until the sugar dissolves completely. Add the coffee, stir, and let it cool.

        For the pastry cream, you can follow this recipe. Just replace 120 ml (1/2 cup) of milk with coffee.

    121. Hi Elena!
      The recipe says to beat the eggs. Is that the whole egg or is it just the whites? If its just the whites, what do I do with the yolks?
      sorry if this is a silly question.5 stars

    122. Hi Elena,

      Thanks for the recipe. 5 stars

    123. Hello Elena!
      I love your recipe. I used it to make a lemon and cream layered cake and it came out amazing! In a few days I need to make a big batch of it.
      Could you tell me what will I need to make it in a rectangle 37cm x 23cm x 6cm pan?
      Thank you in advance!
      Love,
      Aleksandra (from Poland)5 stars

      • Hi Aleksandra! I am so glad you like this recipe :)

        For the rectangular pan, you can use: 10 eggs, 300 grams (2 ¾ cups minus 1½ tablespoon) cake flour, 300 grams ( 1 ½ cup) sugar, 2 teaspoon vanilla extract or lemon zest, a pinch of salt.

    124. Hi Julie! Yes, you can. I think 2 eggs are enough for 4 ramekins: 2 eggs, 60 grams (½ cup + ½ tablespoon) cake flour, 60 grams (1/3 cup minus ½ tablespoon) sugar, a pinch of salt, half teaspoon vanilla extract.

      Bake at 180 degrees C (356 degrees F) for 20/25 minutes. :)

    125. Hello Elena,

      thank you for the recipe, lovely design and organized blog.
      I was thinking on doing a sponge cake to my son’s birthday, but I want to use chocolate chips in the batter. Can i use it on this recipe? 
      Thank you very much.

      Diva (Portugal)5 stars

      • Hi Diva! Thank you for the compliment :) I am so glad to hear that.

        You can add chocolate chips, just be careful when you add them to the batter, mix gently.

    126. Hi Elena… I’m trying this recipe out for the first time, and I only have large eggs. They are 50g each, so should I add an extra egg or stick with four eggs? Thanks!
      Sara

    127. Hi Elena, this is a wonderful recipe that im using for over
      a year now. As i need to make some layer cakes for next week, im wondering if i could bake the sponges in advance (4 days before adding the frosting)

      Do they keep well in the refrigerator wrapped well in cling film?
      Thanks so much for all the recipes you provide. Foolproof and so delicious!
      Monica5 stars

      • Hi Monica! You are welcome, I am so glad you like my recipes :)

        Yes, you can prepare it in advance and store it (wrapped in clingfilm) in the fridge or freezer.

    128. Hi Alekhya! Cut the cake with a serrated knife when is cold. It’s better if you prepare it the day before, wrap it in cling film, and leave it in the fridge overnight.
      The blueberry jam+pastry cream sounds like a delicious combination :)
      Please let me know how it goes!

    129. Hi Elena,

      The cake sunk in the middle. Would yoube able to tell me what i may have done wrong? Thank you for the recipe..

      • Hi Geetha! Cakes usually sink when the batter is not completely cooked; everyone’s ovens are different so you need to find the optimum baking time for your oven. I hope this helps! :)

    130. Hi Elena, am just amazed at this recipe of yours. 5 stars

    131. Hi. I’m making mini tiramisu cakes for a wedding shower and thought this would be a great recipe. But I’m using a 14 in square pan. Can you do the calculations for me? Thank you

      • Hi Michelle! You can use: 14 eggs, 420 grams (3 1/2 cups) flour, 420 grams (2 cups + 1 1/2 tablespoon) sugar, 3 teaspoons vanilla extract. Baking time will be longer, please check it after 50/55 minutes.

    132. Cake looks fantastic. I am relatively new to cake making and am trying to make a 3 layer 9 inch cake with fondant. Do you recommend I mix the ingredients separately for each layer and will the cake be firm enough to hold the layers and fondant? Thanks!5 stars

      • If your baking pan is deep enough, you can get 3 layers from one cake (I used this pan, it’s 3-inches deep). Otherwise, bake 3 cakes and mix the ingredients separately.
        Yes, it’s firm enough to hold layers+fondant. :)

    133. Hi Sheila!
      For the 8-inch pan, you use the ingredients in the recipe card.
      For a 10-inch pan: 6 eggs, 180 grams (1 ½ cup + 2 tablespoons) cake flour, 180 grams ( ¾ cup + 2 ¼ tablespoons sugar) sugar, 1 ½ teaspoon vanilla extract, a pinch of salt. Baking time should remain the same.

    134. Hi Elena, i’m looking to use a rectangular dish with dimensions 22.4 x 18 x 4.5 cm. Please could you help with the proportions. Im just so delighted to bake this cake for my Mom’s birthday today.. Thank you..

      • Hi Jiju! You can use 5 eggs, 150 grams (1 1/3 cup) cake flour, 150 grams (3/4 cup) sugar, a pinch of salt, 1 teaspoon vanilla extract.

        Baking time should be 40 minutes or until a toothpick inserted into the center comes out clean.

        Please let me know how it goes :)

    135. Dear Elena, I am yet to try your recipe and I surely will.
      But I am writing this msg to tell you that I truly appreciate how you respond to each person’s mail, address them by their name and with so warmth. I know it is a basic communication skill but not a lot of people bother to do so. I am glad you are not one of them.
      Will keep you posted on how my cake turn out…
      Warm regards, Shanti5 stars

    136. What’s the weight of your eggs? If they are 60 grams, it’s ok. If smaller, just add one egg.
      Let me know how it goes :)

    137. Hi Elena,

      This cake looks like the perfect sponge I have been looking for to make the cake I have in mind. And thank you for the conversion – it is of great help!
      I do have a couple questions though (I tried to read through almost all the comments to make sure I was not repeating one that was asked already)
      1) For a 6 inch pan, how long would you recommend baking for? 40 mins as well or I would assume less?
      2) I intend to fill mine with plain whipped cream but will moisten it with a simple syrup first. How much syrup would you recommend for a 6 inch cake? I do not want to overdo it and have syrup dripping from the cake.

      Thanks!

      • Hi Harsha!
        For the 6-inch pan, I guess you can bake it for 30/ 35 minutes. Test it with a toothpick inserted into the center after 30 minutes.
        You don’t need much simple syrup. Brush it over the cake with a pastry brush. You only need to brush each area of the cake once.
        Please let me know how it goes :)

    138. Hi Elena,
      i love the sponge recipe.
      can you recommend a good filler perhaps jam and cream and will this help with the dryness of the cake?
      I was wondering is this sponge good to cover with fondant?
      I was thinking to make a rectangle one and cut in half then put on top of each other would that be ok?
      I was looking to make a 50th birthday cake.
      Kind Regards5 stars

    139. I am using a 9″ x 3.5″ round tin. Do I use the exact ingredients and baking time as listed in your recipe? Cant wait to try this recipe. Also does the cake need to be filled or soaked or can it be served as is?

      • Hi Brenda! For a 9″ pan you use 5 eggs, 150 grams (1 1/3 cup) cake flour, 150 grams (3/4 cup) sugar, 1 teaspoon vanilla extract or lemon zest, a pinch of salt. Baking time should be the same.
        You can leave the cake plain, just keep in mind that it’s not very moist.

    140. Hi Elena,
      I’m very excited to try this recipe. I’m going to be using a 13×9 inch rectangular pan. What would the proportions/directions be for that? Do you think all the batter will fit in one pan as well?
      Thank you :)5 stars

      • Hi Jay!

        You will need: 9 eggs, 270 grams (2 1/3 cups + 1 tablespoon) cake flour, 270 grams (1 1/3 cup) sugar, 2 teaspoon vanilla extract or grated lemon zest. Baking time will be longer, I think 5/10 minutes more. Please check it after 40 minutes with a skewer if it’s ready or needs more time.
        Let me know how it goes! :)

    141. I was looking for a recipe for my first sponge. This sounded good and went fantastically well. Great directions made this a very simple, fun and successful cake to make. I’m chilling it tonight and will soak it with a glaze made from home made limoncello for dessert. Grazie Mille!5 stars

    142. Hi John! If you want to make the recipe with 4 eggs (the one written in the recipe card), take 1 cup of flour, remove 2 tablespoons, and add 2 tablespoons of cornstarch. Sift the flour and cornstarch together 5 times. Please let me know if you try it! :)

    143. Hey Elena, this is a wonderful recipe. If I wanted to add the juice of an orange (not the zest since getting organic orange is difficult where i stay) and vanilla flavoring or extract, how much can i use? (I want to give the cake a orange and vanilla flavor). Sorry if this is a silly question.

      • Hi Reene! Unfortunately, you can’t add orange juice or the batter will be too liquid.

        You can use vanilla extract (1 teaspoon) and soak the cake with orange juice :)

    144. It says in your recipe to use extra large eggs and each egg should weigh about 70 grams. Did you weigh the eggs with the shell? I only have large eggs. If I want to use the same weight for the 4 eggs, do I weigh my eggs to 280 grams in the shell?

    145. Did you or do you use cake strips for this? 

    146. Nice recipe .
      Thanks ☺5 stars

    147. Hi Elena,

      Appreciate all the tips!

      Warmest regards,
      Sheue Lih5 stars

    148. Hi Elena, 
      Thank you so much for sharing the recipe. The cakes bake perfectly even and are so fluffy. But some how it became two loaves (extra a small loaf) 
      The are so good, my son loves it. 
      OX Julia 5 stars

      • I am so glad your son loved this cake, Julia! :)

        • Hi Elena, I’m loving this recipe!!  I’m planning to make a princess cake using this recipe for my daughter’s birthday. The skirt pan I have is dome shaped and 7 inches by 5 inches. Can I use the 6 eggs recipe? How long should I bake and at what temperature?

        • Hi Mihiri! I looked online, and saw many barbie cakes made in a 8×6 dome shaped pan. They used 6 eggs. As your pan is smaller, I would use 5 eggs. What do you think?
          Baking time will be the same, just check it after 40 minutes.

    149. Hello ELENA,

      it was so easy!thank you. Can’t wait to try the chocolate sponge cake next5 stars

    150. Is this cake to soft to stack to make a layered birthday cake? 5 stars

    151. Hi Elena I have a square pan
      23cm square and 5cm deep can you please let me know ingredients.

      • Hi Enzo! You will need 6 eggs, 180 grams (1 ½ cup + 2 tablespoons) cake flour, 180 grams (¾ cup + 2¼ tablespoons) sugar, a pinch of salt,
        1 1/2 teaspoon grated lemon zest or vanilla extract.
        Baking time: check after 40/45 minutes if it’s done. :)

    152. A big ‘thank you’ to you! This is sponge cake made easy! I used it for breakfast and my daughter who hardly eats is loving it! Thanks alot!5 stars

    153. Hi Elena, thank you for the receipe5 stars

    154. Hi Elena, My son-in-laws nonna makes a fantastically light and airy italian sponge cake that looks quite similar to yours except she makes it in a 10″ angel food cake pan. I don’t know if it’s the same as yours, but it is delicious. I would like to try your recipe in a 10-In. Angel Food Cake Pan also. Would I use the 10″ ratio recipe? And do I need to grease and flour the pan? Thanks.

      • Hi Mark! Is the cake filled or just plain? This cake is quite dry, it needs to be soaked with juice/syrup and filled. Maybe it’s a chiffon cake? Or a simple “ciambella”? Or a yogurt pot cake? Now I am curious :)

        You can use the 10″ recipe and grease and flour the pan. Let me know how it goes and I hope you will like it!

        • I was able to get the actual recipe from my son-in-law’s nonna. Hers is similar but it has 3 ingredients that yours doesn’t. Water, Mazzolla oil and baking powder. I can see why her cake would be light, airy and moist as compared to yours. I will give them both a try. Thanks for your input.5 stars

    155. Hi Elena! I made this cake for an event and was wonderful! Thank you5 stars

    156. The cake is amazing I was wondering if you could please convert the recipe for 5 servings? 5 stars

    157. I’m planning on making a layered Sponge Cake (8”) and I was wondering if it would be best to bake the batter altogether, or bake each layer in separate pans. And, how many layers would I be able to get from the 8” recipe?
      I do intend on soaking each layer with a simple syrup, but will this sponge pair nicely with a Vanilla Swiss Meringue Buttercream?

      • I usually get 3 layers, and I prefer to bake one cake instead of 3 separate cakes.
        I think the simple syrup goes perfectly with the vanilla buttercream.
        Let me know how it goes! :)

    158. Elena I want to thank you!5 stars

    159. So easy with your instructions!5 stars

    160. Hi, Elena! This recipe is pretty easy. thank you5 stars

    161. Helo Elena,

      I have made the sponge cake this afternoon. It comes out perfect and it is the easiest sponge cake I ever made. Thank you for your advice.5 stars

    162. HI Elena,

      I was looking at some previous comments and you said this cake is not meant to be moist. Do you have a recipe for a moist sponge cake?

    163. Hi, this recipe is so simple. Thank you! 5 stars

    164. How can it be no dairy when you use eggs and then the pan is greased with butter for the flour to adhere to.

      • Eggs are NOT dairy! There is no butter in the batter.
        If you don’t want to use butter to grease the pan, use a baking spray or oil!

    165. Hi Elana, 

      Thank You for the lovely recipe. I was wondering, could I add some pineapple juice to the batter t make it a  pineapple sponge cake? If you think it’s possible, how much and when should I add? 

      Love
      Tanya 

    166. the recipe is fantastic ! the cakes bake perfectly even and are so fluffy. if you use parchment paper as described above, be sure to put butter all around your cake tin  and all the way up ! i only “glued” the paper at the bottom of one cake tin and the parchment paper collapsed all over my cake :( but everything else was fine, thank you for sharing this recipe.
      x celina5 stars

    167. Hi,
      Would this recipe be firm up to hold up fondant?  I need to make a 2 tiered fondant cake and i normally use a basic vanilla cake but would love to try a sponge with a lemon buttercream

    168. Hi Elena,

      I made this cake for my son’s 1st birthday. thank you!5 stars

    169. Elena – my cake came out beautiful! Thanks!5 stars

    170. Hi, Elena!

      I love this recipe, and I’ve made it many times as a 9-inch round layer cake with bourbon syrup 5 stars

    171. please I would love to try this in 7 inch square pan, its 4 inch deep.Thank you

      • You can use the recipe in the recipe card: 4 eggs, 120 grams ( 1 cup+1 tablespoon) cake flour, 120 grams ( ½ cup + 1 ½ tablespoon) sugar, a pinch of salt, 1 teaspoon grated lemon zest or vanilla extract.

        Let me know how it goes :)

    172. Hi Elani, I covered my cake with fondant. Pretty!5 stars

    173. Hi Elena, oh my god love this recipe made it with lemon and raspberries great recipe everyone loves it.❤️❤️❤️5 stars

    174. Hi, I’ve recently made both the vanilla & chocolate sponges & they turned out perfectly, they’ll now be my go to sponge recipe, thank you!
      Just wondering what the ratios would be for a square 23cm/9” pan?
      Thanks 5 stars

      • Hi Rachel! I am so glad you like this recipe.:)

        For a 23 cm square pan, you will need: 6 eggs, 180 grams ( 1 ½ cup + 2 tablespoons) cake flour, 180 grams (¾ cup + 2¼ tablespoons) sugar, 1 teaspoon grated lemon zest or vanilla extract, a pinch of salt.

        *If you use all-purpose flour, 180 grams = 1 ½ cup

        The baking time is more or less the same (just check it after 40 min).

    175. Hi Elena, 
      Thanks for your tips and explanations !
      5 stars

    176. Hi. I made a very big cake. Beautiful!5 stars

    177. thank you for the tips!5 stars

    178. Hello! I am baking my second one today :)

      Thank you!5 stars

    179. WaaaaW .. love your recipe .. 5 stars

    180. Ok to start this recipe is a piece of cake! (Pun intended) and so versatile, as I did not have enough white sugar and had to substitute a little brown sugar. The cake did everything it was supposed to and rose perfectly. I live at high altitude and decreased the temperature to 330°F as my oven tends to run hot, plus I noticed the cake was higher in oven and not in the middle. Also, used your recipe for pastry cream in the comments and will layer that with the cake and a strawberry compote. I will be in heaven in about 2.5 hours. Thanks for sharing5 stars

    181. HI Elena! thank you for the recipe, was so easy!5 stars

    182. I’m a novice baker, and almost never leave comments–but I had to for this one. I was admittedly nervous about the lack of leavening agents, and didn’t trust myself to get the folding right after whipping the eggs and sugar. Miraculously, even with my undermixing the batter (there were little clumps of flour, whoops), the cake turned out perfect :) It’s exactly what I always strove for terms of texture for a sponge cake, and it wasn’t overpoweringly sweet at all! I wanted to make a spiced rum soaked cake, so I used orange zest instead of lemon, boosted with a touch of vanilla. Thanks Elena, for your recipe!!5 stars

    183. I would love to make this, but only have large eggs on hand. Is it possible to use large? If so, how many eggs would I need? Thanks!

    184. For 2 9 inches pans you can use: 10 eggs, 300 grams (2 3/4 cups minus 1 1/2 tablespoon) cake flour, 300 grams (1 1/2 cup) sugar. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. :)

    185. I’m using sponge cake instead of angel food cake to make a mixed berry trifle for Christmas.
      I can’t wait to try your recipe.
      Your instructions are very informative.5 stars

    186. Hi Elena,
      I made this cake yesterday. Was beautiful!5 stars

    187. I love that this recipe has all the calculations for upsizing the cake! I am making several recipes of it tonight for a large cake project I’m working on this weekend. I’m going to need four layers of a 12in and four layers of an 8 in.

      Do you typically cut one recipe into two layers or more?

    188. Amazing cake!!
      Just tried it today and both cakes turned out perfect!!!! Thank you sooooo very much, your a cake rock star!!5 stars

    189. I’d use the whisk for this one because it will help put air in the egg mixture

    190. Can’t wait to try..been looking forward to topping with fresh fruit.. I must also say. You are Awesome years later still answering questions. You have a new fan.5 stars

    191. Am making the 30cm round cake, I was wondering how long do I have to bake it for. Am excited its been almost 10 years since I made the last one. Covering with Swiss meringue buttercream.5 stars

    192. Perfect, will try tomorrow, been looking for a sponge cake recipe for a long time and this looks and sounds Divine. I will be making 7,layers with chocolate custard, peaches and cream,vanilla custard and a layer crushed pineapple..Topped with bunches of fresh whipped cream…The way my mother use to make it ..Wish I could post a pic.. You do not know how long I have looked for the perfect sponge cake recipe and I believe I have found it..5 stars

    193. Hi Elena this cake sounds amazing! I’m looking for a recipe to make for my daughter’s first birthday. I have 2, 12 inch pans I’m using to make a large number “1” cake. Would this cake work? How many eggs and flour would I need? I was thinking of using a strawberry syrup with a chantilly cream filling.

      • Sorry the pans are square :)

      • Hi Julia! For each cake you will need: 12 eggs, 360 grams (3 cups) flour, 360 grams (1 3/4 cup + 1 tablespoon) sugar, 1/4 teaspoon salt, 3 teaspoons vanilla extract or grated lemon zest.
        Baking time will be longer… I guess 1 hour and 15 minutes. Just check it after 1 hour.
        Let me know how it goes and if you have any questions I am glad to help.

        The chantilly cream sounds DELICIOUS! :)

    194. My family loved it5 stars

    195. Hello! I am wondering what the measurements would be for a rectangle pan 11×15.

      Can’t wait to try it out!

      Thank you!!5 stars

      • Hi Angelina! You can use: 12 eggs, 360 grams (1 3/4 cup+ 1/2 tablespoon) of sugar, 360 grams flour (3 cups all-purpose flour or 3 cups+ 3 tablespoons cake flour ), 3 teaspoons grated lemon zest or vanilla extract (optional). Baking time will be longer,I guess 10 minutes more…after 40 minutes you can check with a skewer.
        Let me know if you try it :)

    196. First, I love this recipe and have used it many times with wonderful results, thank you for sharing it! However, this weekend, it did not turn out so well, the cake was very dense and not tall.and light as it usually is….the only thing I can figure is that I over mixed when adding the flour? Any other thoughts?5 stars

    197. Hi Elena I would love to try to make this Italian sponge. I would like to make it in a rectangle pan that’s
      13 1/2″ by 9 1/2″ and 2″ high. Would you be able to give the measurement for it and how long to cook it for?
      Thank you

      • Hi Lisa! You will need: 10 eggs, 300 grams (2 ¾ cups minus 1½ tablespoon) cake flour, 300 grams (1 1/2 cup) sugar, a pinch of salt, 2 teaspoons grated lemon zest or vanilla extract. Bake for 40/45 minutes. Let me know how it goes :)

    198. Somehow just by adding the word authentic to my search I found your page…THIS Recipe! I have tried for over 20 yrs to make a sponge cake that tasted like my grandmothers. She would often bake it with me when I was young. I found her crinkly tatered sponge cake recipe about 2 yrs ago….but it was like a normal Sicilian Grandmother’s recipe…not precise. Some not even legible.
      I figured I would try your recipe…I have failed often times before so why not. They tasted good, but not like my grandmothers. Yours however bought me back to her kitchen. I nearly cried. It’s a taste I have longed for so many yrs. This recipe is perfect! Thank you….thank you so much!5 stars

    199. thanks for the recipe and explanation5 stars

    200. Looks so fluffy!5 stars

    201. Hi Gary! That means it needs to cook longer. Leave it an extra 5 minutes… Let me know how it goes if you try again :)

    202. Hi! I wanted to try this but I don’t have a round pan for it. Can I use the same measurements in your recipe for the ingredients if I use a 9×9 inches square pan? Your cake looks really good and I can’t wait to try making it!!5 stars

      • My pan is only 1.5 inches deep

      • Hi! Yes, you can use the same measurements. As your pan is not very deep, use parchment paper. Trace the bottom of the pan on a piece of parchment paper. Cut it out and line the bottom of the pan. Line the sides of the pan with parchment paper so that the parchment paper creates a collar that sits 1 to 2-inches above the pan. Make sure that you brush some melted butter to the bottom and sides of the pan so the parchment paper sticks. :)

    203. Hi Eunice!

      This happens when the cake isn’t turned out onto your cooling rack soon enough and condensation has built up on the inside of the baking pan. When you removed it from the oven, did you let it cool for 10 minutes or longer? I hope this helps :)

    204. HI my sister if I use all purpose flour….can I put cornflower. …I am from Jordan …..Thanks5 stars

      • Hi Norhan! If you make the recipe with 4 eggs, you can use 60 grams of all-purpose flour and 60 grams of cornflour. Let me know how it goes :)

    205. I am SOOO excited to try this cake. My favorite cake in the world is italian rum cake. Sadly, I cannot find it here out west – so I’ve been looking for recipes to make my own.

      Somehow, I wasn’t loving the recipes I was finding – they all called for two pans, splitting into four layers. The cake I remember from my childhood was three layers – but I didn’t want to split one layer into three, as it felt like there wouldn’t be enough cake. And then I found this post!

      Elena, do you have a tried and true recipe for pastry cream (vanilla and chocolate) and stabilized whipped cream?

      Thank you SO much. Looking forward to my birthday cake this year!

      • Dana, this is my recipe for the pastry cream. Just replace the lemon with 1 vanilla bean, split and seeded.
        To make chocolate pastry cream: once the pastry cream is ready, add 1 tablespoon of unsweetened cocoa power and mix well.
        Let me me know how it goes :)

    206. Hi! I have been looking for a Sponge cake recipe and i found yours! I just made it! Came out great! Thank you!
      My husband love this cake. His mothers use the make it all all the time, since he grew up in Italy!!!5 stars

    207. Hi….I’m so glad I found this recipe. Thanks for sharing…..my sponges turned out perfect !!5 stars

    208. Hi, I had been hunting for this cake recpie for years and I finally found it. Thank you for sharing. I have a question, do i shift the flour before measuring(In cup measurement) and also after measuring while adding it to the beaten eggs?
      Thank you.5 stars

      • Hi Grace! I only sift the flour once, while adding it to the beaten eggs.
        I hope you will like this recipe and let me know if you have any questions :)

    209. Can I use this for an Italian rum cake that has the cream filling in two different layers with whip cream & nuts on the outside5 stars

    210. To compliment the wedding cake, we are having a cuocake tree, is your advice to Nina relevant to this experience too? I’m fine with a sheet cake and a large cookie cutter, but am open to your insights..many thanks!!5 stars

    211. I am curious about cupcakes for the wedding guests. What would the difference be as you recommended Nina for her mini strawberry shortcakes?5 stars

    212. Thank you Elena !! its a great recipe !!5 stars

    213. Hi Elena,

      What is the recommended cooking time for a 6×3 (small) cake? And how much vanilla should I put in? Lastly, can you please confirm if 3/4 cup of cake flour and 1/3 cup + 1 tbsp of sugar is the right conversion from metric :)

      Thanks!5 stars

      • Hi Dasha!
        You can cook it for 30/35 minutes and add 1/2 teaspoon of vanilla extract.
        The measurements: ¾ cup + ¾ tablespoon cake flour, 1/3 cup+2 tablespoons sugar
        I hope you will love it and let me know if you have any questions :)

        • Thank you so much, Elena! It came out beautiful! This is a wonderful recipe and it is just amazing to get a personalized response from you!5 stars

        • You are welcome, Dasha! I am so glad the cake turned out beautiful. :)

    214. Hi Elena,
      Thanks so much for posting this recipe. Quick question – if I wanted to bake this recipe in a shallow, half-sheet pan (to cut later for zuccotto), which batch size would you recommend? Thanks!

      • Hi Jackie!
        You can use the recipe with 4 eggs (the one in the recipe card). Also, if the pan is shallow, reduce the baking time. Let me know how it goes :)

    215. It looks soo yummy and tasty..I wish I could taste it..5 stars

    216. Hi Felicia!

      Soak the cake when it’s cold.

      Sometimes it takes a little bit longer than 15 minutes… How did the cake turn out?

    217. I only have a hand mixer, so I wasn’t able to beat the eggs quite as long as they needed because I was afraid I was on the verge of burning up my mixer. However, the cake(s) — I used 7 eggs + 210 g each sugar and flour and then split the batter into 2 pans — are beautiful. Tomorrow it will become a 4-later Raffaello cake, layered with coconut buttercream and toasted almonds. I feel it will be the perfect combination! Thank you.5 stars

    218. Hi Elena, I have had much success with your recipe and now I was going to try to use this lovely Emile Henry bundt baking pan, but before I did I thought I would check with you first. Have you made this recipe in a bundt pan? Should I change anything to the recipe? Or do you think if I followed like I was to bake it in a tube pan I should be fine?5 stars

    219. Hi elena I made a 10 inch cake using your recipe and added raspberries it was a hit . Can I make cupcakes and how long should I bake it for and what temperature in a fan assisted oven?5 stars

    220. Hello, I used a tube pan. Thank you.5 stars

    221. What a beautiful recipe! Thank you5 stars

    222. Thank you for the recipe. I tried it last night, the cake was soft, light and tasty but a bit dry for me. Is there any way I can add butter or margarine to make it moist and at what proportion is the Margarine.5 stars

    223. HI,

      Can you advise if you can use self rising flour instead of cake flour please?

      Thanks
      Amy

    224. Hi Elena,

      Made this today and it came out perfectly, even at high altitude (added 1.5 Tablespoons of extra flour). I used it for strawberry shortcake and it was delicious! Thank you for your recipe, I can’t wait to try more recipes from your site!5 stars

    225. Hi Scott! Non-fan oven. :)

    226. Hi Elena,

      Thank you for this recipe! It is always a big hit! I need to make a 14 inch cake would you have the measurements for this?5 stars

      • Hi Daniela! I am so glad you like this recipe :)

        For a 14-inch cake you will need: 12 eggs, 360 grams (1 3/4 cup+ 1/2 tablespoon) of sugar, 360 grams flour (3 cups all-purpose flour or 3 cups+ 3 tablespoons cake flour ), 3 teaspoons grated lemon zest or vanilla extract (optional).

        Baking time will be longer,I guess 10 minutes more…after 40 minutes you can check with a skewer.

    227. Hi Elena

      I used cake flour. Perfect!
      Lynette5 stars

    228. Hi Elena, thank you for the great recipe!5 stars

    229. I’ve made this cake at least a half dozen times since I found it last year. The cake is perfect everytime! I have a dairy allergy so it’s perfect for me.
      Thanks so much!5 stars

    230. I made it so many times already!5 stars

    231. Hi Elena,

      I used this to make a mini strawberry shortcakes. So delicious!5 stars

    232. Hi Elena,

      I just opened my new toy, a SMEG stand mixer, and to “inaugurate” it, I had to find a recipe which was simple, quick and heavenly, and which would make good test of the new mixer. As soon as I saw your version of this cake, I knew it was perfect for what I wanted. The cake is now in the oven, it’s looking absolutely gorgeous, and I can’t wait for it to be done. Thanks a lot to you!5 stars

    233. This tastes similar to the Japanese castella sponge cake! Followed recipe as directed (baked at 320 F) and it turned out fantastically, I served this cake with some homemade vanilla whipped cream – absolutely perfect. Thank you so much!!5 stars

    234. hello elena.Thank you for the beautiful cake5 stars

    235. Hi! I just found this recipe a week ago and have already made it twice for events. Now my 1st chocolate sponge is in the oven. I need to make small ones in 10cm springform pans. I need to make 4 . Which size round pan amounts should I use for 4 10 cm?
      BTW, everyone loves this cake, kids and adults. The chocolate cake is for a children’s birthday party.5 stars

      • Hi Rivka! If you double the recipe, it should be enough for 4 10 cm pans. S0 240 grams granulated sugar, 8 extra large eggs, 200 grams cake flour, 40 grams unsweetened cocoa powder.

    236. Hi elena
      I came across this while searching for How to make cake flour, looked good so thought I’ll give it a try. As I was making the cake flour for another cake I added baking powder not releasing that your receipe doesn’t mention baking soda. Anyways I thought I’ll give it a try anyway.
      After baking didn’t look too appealing as top of the cake looked soggy.
      But when I started to cut the cake top off and sliced it in 4 slices to put cream in the middle knew it was a very soft cake.
      Served it for tea to my family and they all loved it.
      This is the recipe I have been searching for pass 15 years . Not sure if it’s the baking soda that made it so light and soft ideal for a fresh cream cake like the Turkish cake shop.
      I cannot thank you enough for this.5 stars

    237. Hello,

      I have typical 9 inch cake pan and it is about 2 inch deep. Does it have the enough depth? You have mentioned in the past posts that you said you have 7-8 inch pan and its 15 cm deep. 15 cm is pretty deep so it made me worry to use my shallow pan. I don’t want butter to over flow while cooking.

    238. Hello,

      Just followed your recipe and made my cake and looks amazing! I can’t taste it yet though as it is for my son’s birthday party. I need to decorate it now and was going to follow a galaxy glaze method. This requires to cover the cake in white chocolate mousse – would this be ok? I then have to freeze the cake covered in the mousse – would this be ok too? Can I take it out the freezer in the morning – apply the glaze and then serve at 2pm? Any tips would be appreciated! I want it to be perfect! so far so good!5 stars

      • Hi Natasha! It will look beautiful with a galaxy glaze.
        You can remove the cake from the freezer one hour before serving.
        Let me know how it goes and happy birthday to your son! :)

    239. Hi Elena
      My cake turned out perfect! I used a 15inch tin
      Thanks Erica5 stars

    240. Hi Carrie! I will send you an email with the recipe :)

    241. I followed the instructions exactly. Put the oven at 335 and on the middle rack and it turned out beautiful. Thank you!5 stars

    242. Hi! I made 2 of these, one 9 in round and one smaller heart shaped and cover the top with whipped cream and raspberries. Thank you!5 stars

      • Thanks for the suggestions. I used a variation of your lemon pastry cream and Strawberries on top (as per birthday Girl’s request). This is one of the best cakes I made! Definitely will be using this recipe a lot.5 stars

    243. Hi
      Thank you for this recipe5 stars

    244. Hello Elena my Italian sister in law brought me a cake like this today, didn’t get recipe so searching found yours, writing it down and hoping to do it when new stove arrives, a big hello from Down under.

    245. I loved this cake, thank you!5 stars

    246. That’s the easiest spongecake I’ve ever made! I put orange and grapefruit zest into the batter since those were on the counter- it’s so good.5 stars

    247. Can you put this in a cupcake tin to make smaller portions?5 stars

    248. Hi Mindy! You don’t separate the eggs.

    249. Hi! You can use all purpose flour if you don’t have cake flour

    250. Hi Pierre! My oven heats up from top and bottom as well and I don’t cover the top. Let me know how it goes :)

    251. I love this cake! No oil,no butter,it’s so easy to make! Thank you so much!5 stars

    252. I am anxious to try sponge cake as I’ve never made one. I have a few questions. 1) can a springform pan be used? If so what would the measurements be and how long to bake? 2) how do you soak the cake, pour it over top or soak thru the bottom? How much syrup is used? Thank you for any advice. Kim

      • Hi Kim! You can use a springform pan. How many inches/cm is your pan? To soak the cake, cut it in layers then use a pastry brush to apply the syrup to each layer.

    253. Really easy and perfect pan di spagna. Even the conversions for different pan sizes was perfect. Love uncomplicated recipes like this one.5 stars

    254. Hi Cris! You can pour the milk mixture when the cake is cold :)

    255. You can open the oven after 20 minutes

    256. Hi what’s the measurement for 8inch pan
      PLZ REPLY QUICK URGENT FOR TOMORROW

    257. Hi Kelly! It’s perfect! :)

    258. How deep are the pans being used? The sponge in the picture looks 4 inches tall.

    259. I tried this recipe and the texture of the cake was amazing. It was bit tedious as I have hand mixer but overall the results were great!! I would have loved it little sweeter but will try next time with 170 gm of sugar for 150 gm flour with 5 eggs. Thanks for sharing this!!5 stars

    260. Hi, Marnie! Sure, that’s fine. :) Just adjust the baking time…20 minutes I guess?

    261. Hi Karen! You can use any pan… a tube pan will be perfect.
      I hope you will like this recipe and if you have any questions I am here :)

    262. Hi!! Just a question… If I use a 12 cm tin, how long should I bake it?5 stars

    263. Hi Abi! 10 minutes longer should be enough. After 40 minutes you can check with a skewer if it’s ready or needs more time. Let me know how it goes :)

    264. Hello Elena,
      Thank you so much for sharing this recipe. I baked it this morning and it came out PERFECT. Thanks. I think you’re awesome.5 stars

    265. Hi Chris! When you turned off the oven, did you leave the cake inside with the door slightly open for at least 10 minutes?
      Also, next time try to cook it at 160°/165° degrees C for 45 minutes or until a toothpick inserted into the center comes out clean. (Remember: do not open the oven for the first 20 minutes!)
      Let me know how it goes! :)

    266. Sugar and flour don’t have the same weight even though they have the same volume. Flour weighs less than granulated sugar :)

    267. Grazie molte Elena per questa ricetta , l’ho provata oggi… Fantastica! Soprattutto perché non é necessario il lievito! Ho sostituito una parte di farina con farina di riso e viene benissimo. :)5 stars

    268. Hi Elena, I’m excited to use your recipe…I just have a question..Does the baking time in different pan sizes will be the same? I’m planning to use my 6in x 3 in round pan … Will it take 40mins baking also? Thank you!!5 stars

    269. Brilliant! I’ve tried numerous sponge cake recipes and this one is absolute winner!
      It is not too sweet , yet flavorful and delicious.

      I would like to add pineapple syrup and chunks inlayers and top it with whipped cream. However, I need to refrigerate and cake becomes hard. Do you have any suggestions?5 stars

    270. Yes, it works for both! :)

    271. Have you tried it in the cups measurement or should i invest in a scale? I dont want to mess up the wedding cake. I have been looking for this recipe for so long”!! i’m making this for a friends wedding and i’m so grateful that you put directions for different size pans. You don’t know how much that helps me <3 (i bake by passion but not a professional lol Also THANK YOU so much for putting the recipe in cups. You just made my life so easy :) I'm going to use this and the chocolate recipe. Can't say thanks enough!!5 stars

      • Hi Masm! I haven’t tried it with cups but other people made it successfully. Why don’t you make a trial? Not a wedding cake, just smaller :)

    272. hi there I would like to bake this cake , my cake pan is 10 in x 2in how deep is your baking pan ? I am planning on baking a cake that is 4 in high

      • Hi Diana! My pan is 6 inches wide, 3 inches high. You need to line the baking pan with parchment paper to make it higher (like this)
        Your round pan is 10 inches, instead of using 6 eggs, use 8 eggs, 240 grams (2 1/2 cups+1 1/2 tablespoon) flour and 240 grams (2 cups+ 2 1/2 tablespoons) sugar.

    273. Hi there. Just wanna thank you for making my journey towards homemade cakes easier. It is SIMPLY AWESOME! I recently used this recipe to make a floral fondant cake for my husband’s birtbday. It is perfect for every type of decoration as it never loses shape. I just added 30g butter at the end and it was awesome. Thank you!5 stars

    274. Hi,how much products i would need for 11 inch tin or 28 cm tin? Thanks

      • Hi Edita! You will need:
        240 grams (1 1/4 cup minus 3/4 tablespoon) granulated sugar
        8 extra large eggs, at room temperature
        2 teaspoons grated lemon zest or vanilla extract (optional)
        240 grams (2 cup+ 2 tablespoons) cake flour, sifted (if you use all-purpose flour 240 grams = 2 cups)

        Baking time will be longer,I guess 10 minutes more…after 40 minutes you can check with a skewer if it’s ready or needs more time. :)

    275. This look a like mi a mama use ta make ah back in dah ol country!5 stars

    276. How do you think this would go if I added gel food colouring?

    277. Do you keep the cake in the cake pan, on a rack upside down, until it is cooled completely before removing from pan?.

    278. Hi Nia! Your pan is not very deep…you can follow this method (sorry it’s in Italian but I think the pictures are very clear) Just brush some melted butter to the sides of the pan so the parchment paper sticks. The baking time will be the same, around 40 minutes.
      Otherwise use 120 grams granulated sugar, 4 extra large eggs, 120 grams cake flour.
      Let me know how it goes :)

    279. Hi Naomi! The measurements in grams are correct.. 120 grams of sugar and 120 grams of flour.
      If you open the oven before 20 min the cake will deflate. If it sinks in the middle than the oven temperature is too high, reduce it a little (every oven is different).
      The cake should be airy, fluffy and slightly dry…it’s often soaked (with liqueurs, juices, or a mixture of sugar and water) and filled with pastry cream, jam, etc.
      I hope it helps, let me know if you have any other questions :)

      • Hi Dee! Flour and sugar don’t weigh the same amount even though they have the same volume. For example, 1 cup of feathers and 1 cup of rocks.. they have the same volume but rocks are heavier than feathers if you measure them on a scale.
        The cup measurement is before the flour is sifted. You measure the flour, then you sift it on top of the egg mixture. :)

    280. I was wondering if this recipe would work well for a 9×13″ cake pan, my son really wants a sponge cake for his 12th birthday so trying to make a large enough cake for him and his friends5 stars

    281. Hi Elena, I’m planning to bake this for an event on Sunday for about 20-30 people. I only have 9×13 rectangular baking pan. How should I adjust the ingredients and the baking time/temperature?

      • Hi Ruth! A 9×13 inches rectangular pan should be like a 12 inches round baking pan.
        Ingredients: 10 large eggs,300 grams (1 1/2 cup) granulated sugar, 300 grams ( 2 3/4 cups) cake flour, sifted (if you use all-purpose flour 300 grams = 2 1/2 cups).
        It’s better that you prepare it the day before (or even 2 days before) and keep it in the fridge…it will be easier to cut it.
        The baking temperature will be the same and the time, I guess, 10 minutes more…after 40 minutes you can check with a skewer if it’s ready or needs more time.
        Let me know if you have any more questions…:)

        • Thank you so much! I will let you know how it turned out! :)

        • Hi Elena, I’ve baked the cake and it turned out beautifully! I don’t have stand mixer so I just used hand mixer even though I had to mix the eggs and sugar longer than 15 minutes to get the perfect consistency. Instead of 10 extra large eggs I used 12 large eggs, everything else is followed per your suggestions. The cake was ready in 40 minutes. Now I’m going to wrap it in a cling wrap and put it in the fridge for Sunday. Thank you again. It is a great recipe!!5 stars

        • Hi Ruth! I’m so so glad the cake turned out perfect! :)

    282. Hi Mary! Yes you can :)

    283. Thank you so much Elena for your recipe, turned out amazing and took no time at all. I definitely will be using this recipe in future.
      I’d love to know though if you have a simple custard recipe to fill this cake with??
      I can only find ones with cornflour and that I don’t have..

      Grazie!5 stars

    284. Hi Chris! 5/10 minutes longer should be enough. Let me know how it goes :)

    285. Hi Vivian! I use whole eggs

    286. Elena,

      This is the most success I’ve ever had with an Italian Sponge! Thanks for all the tips and tricks they really worked and we will have a delicious cassata cake tomorrow.

      CC5 stars

    287. Hi Macarena! :) I have a Wilton pan, it’s 15 cm wide and 8 cm high. If your pan is not very high, you can follow this method… sorry it’s in Italian but I think the pictures are very clear. :) Just brush some melted butter to the sides of the pan so the parchment paper sticks.

    288. Your cake looks amazing, I can’t take my eyes of it <3 Thank you very much for the explanations, they are very useful :X5 stars

    289. Hello Elena. Thank you for sharing this. I’ve been looking for the perfect simple Italian sponge cake for a tiramisu and this one works very well. For some reason I have a lot of trouble with separating eggs so ladyfingers are not practical for me. Anyway, thought you’d like to know that this is the best one I’ve tried so far. I put a little extra vanilla in but that’s just personal taste. I’m thinking about bringing a tiramisu to Thanksgiving this year so this will definitely be what I use. This site is my new favorite thing. I’ve already bookmarked it and by morning I’ll have shared the link with all my friends who also like to cook.

      Oh, and just a little pro-tip for anyone reading this. If you make strawberry shortcake don’t use angel food. Use sponge cake. And use this sponge cake specifically. I promise anyone to whom you serve it will be very happy you did.5 stars

    290. Hi Juanita! You have to use the whisk :)

    291. Perfect!!5 stars