Italian Sponge Cake (Pan di Spagna)

Pan di Spagna (Italian Sponge Cake) is a simple, airy 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!

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

This traditional cake is used in desserts like cassata, zuccotto, zuppa inglese and tiramisù. It can be soaked with your favorite mixture and layered with cream fillings, covered with fondant, or just eaten on its own, sprinkled with powdered sugar.

The secrets to baking a perfect Pan di Spagna:

  1. Use extra large eggs (each egg should weigh approximately 70 grams/2.46 ounces). Eggs have to be at room temperature, not cold from the fridge. If they are too cold, soak them for a few minutes in a bowl of warm water.
  2. It’s better to use a low-protein flour, such as cake flour. If it’s not available in the store, you can make it at home (check out this tutorial by Joy the Baker), or use all-purpose flour.
  3. Beat the eggs and sugar for no less than 15/20 minutes. It is during this stage that air is incorporated. The eggs should turn a pale yellow.
  4. Sift the flour on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon. If you pour in too much flour, it will sink to the bottom of the bowl.
  5. While the cake is baking, don’t open the oven for at least 30 minutes as this may cause the cake to deflate.
  6. When it’s ready, turn off the oven but leave the cake inside (keep the door slightly open using a wooden spoon) for 5- 10 minutes.
  7. You should cut the Italian sponge 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. 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 Pan:

For the sponge cake in the picture, I used a Wilton round pan 15 cm wide and 8 cm high  (6 x 3 inch). 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 baking pan is a different size? Use the following ratios:

  • 12 cm (4 inches) pan: 2 eggs, 60 grams cake flour, 60 grams sugar → ½ cup + ½ tablespoon cake flour, 1/3 cup minus ½ tablespoon sugar
  • 15 cm  (6 inches) pan: 3 eggs, 90 grams cake flour, 90 grams sugar → ¾ cup + ¾ tablespoon cake flour, 1/3 cup + 2 tablespoons sugar
  • 18/20 cm  (7/8 inches) pan: 4 eggs, 120 grams cake flour, 120 grams sugar → 1 cup+1 tablespoon cake flour, ½ cup + 1 ½ tablespoon sugar
  •  23 cm ( 9 inches) pan: 5 eggs, 150 grams cake flour, 150 grams sugar → 1 1/3 cup cake flour, 3/4 cup sugar
  • 26 cm (10 inches) pan: 6 eggs, 180 grams cake flour, 180 grams sugar → 1 ½ cup + 2 tablespoons cake flour, ¾ cup + 2¼ tablespoons sugar
  • 27 cm (10 ½ inches) pan: 7 eggs, 210 grams cake flour, 210 grams sugar → 2 cups minus 2½ tablespoons cake flour, 2 cups plus ¾ tablespoon sugar
  • 28 cm (11 inches) pan: 8 eggs, 240 grams cake flour, 240 grams sugar → 2 cups plus 2½ tablespoons cake flour, 1¼ cup minus 1 tablespoon sugar
  • 30 cm  (12 inches) pan: 9 eggs, 270 grams cake flour, 270 grams sugar → 2 1/3 cups + 1 tablespoon cake flour, 2 1/3 cup sugar
  • 32 cm (12 ½ inches) pan: 10 eggs, 300 grams cake flour, 300 grams sugar → 2 ¾ cups minus 1½ tablespoon cake flour, 1 ½ cup sugar

Do you have a rectangular or square pan? Leave a comment or send me an email, I can make the calculations for you.


Store the cake in the refrigerator for a couple of days, until ready to use. It can also be tightly wrapped in cling film and stored in the freezer for several months. Bring it back to room temperature or unthaw overnight in the refrigerator, when needed.

You might also like to try the chocolate version Chocolate Italian Sponge Cake 

Italian sponge cake on a white plate. A bowl with flour and egg shells in the background
5 from 65 votes
Italian Sponge Cake (Pan di Spagna)
Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
Author: As Easy As Apple Pie
Course: Dessert
Cuisine: Italian

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

For an 18-20 cm (7-8 inches) pan:
  • ½ cup + 1½ tablespoon (120 grams) 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 grams) cake flour, sifted *you can use all-purpose flour: 120 grams=1 cup
  1. Take the eggs out of the refrigerator ahead of time as the eggs need to be at room temperature or soak them for a few minutes in a bowl of warm water.

  2. Preheat the oven to 170 degrees C (338 degrees F).
  3. Butter and flour (or spray with baking spray) a 20 cm (8 inches) pan. 

  4. Put the eggs, sugar, salt, and lemon zest in the bowl of your stand mixer.

  5. Beat the eggs until very fluffy and pale yellow (about 15/20 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.

  6. italian-sponge-cake-pan-di-spagna
  7. Sift the flour on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon.
  8. italian-sponge-cake-pan-di-spagna
  9. Pour the batter into the prepared pan. Don't smooth the top or bang the pan on the counter, leave it as it is!
  10. italian-sponge-cake-pan-di-spagna
  11. 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!)

  12. 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.

  13. 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.

  14. Enjoy it!

© as easy as Apple Pie owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given.

Nutrition Information
Amount per serving (60g) — Calories: 137, Fat: 3g, Saturated Fat: 1g, Cholesterol: 98mg, Sodium: 33mg, Carbohydrates: 24g, Sugar: 12g, Protein: 4g

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Learn how to make a traditional Italian sponge cake (pan di Spagna) from scratch with only 3 ingredients: eggs, flour, and sugar!
#italianfood #italian #spongecake #dessert #vanillacake #fromscratch #baking |

300 comments on “Italian Sponge Cake (Pan di Spagna)”

  1. Perfect!!

  2. Which mixer attachment would you use? Paddle or whisk?

  3. 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.

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

  5. Hi Elena! This cake looks fantastic! Just a little question. How deep is your pan?
    Thank you for sharing! ♥

    • 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.

  6. Hi just curious, do you separate your eggs and only use egg whites or do you use 4 whole eggs? I know for sponge cake you only use egg whites to male the meringue but I’d if your recipe is different.

  7. 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.


  8. Hi Elena,

    Thank you for the recipe. I have been looking for a sponge cake without oil or butter for awhile. Now that I found it, how much longer should I bake a 9″ size pan ? I can’t wait to bake it. Thanks

  9. 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..


  10. Can I use a gluten free flour?

  11. 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!!

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

  12. 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 friends

  13. Hello, I did try this and I think it was a 80% success. Very edible. I used a loaf pan.

    Yet I have a few questions.
    I followed the measurements in cups. But is there and error in grams? Sugar is 120 grams and flour is also 120 grams.

    What happens when the oven is open before 20mins? Does the cake fall in the middle?

    I never had an Italian cake before so not sure what the texture should be.

    My cake turn out airy, fluffy and slightly dry.. The top was crispy and golden. Is my heat to high?

    I used a small oven too and not the stove oven.

    • 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 Elena, Forgive me but I’m still confused about the grams conversion to cups and tablespoons. As you know we use ounces, spoons and cups in U.S. and I think the question is: why is 120 grams of sugar different in cups (1/2 Cup + 1-1/2 Tablespoons than 120 grams in flour in cups (1 Cup + 1 Tablespoon) . Also, is your cup measurement for the flour before or after flour is sifted? Not sure the best way to measure sifted flour other than to sift the flour over a measuring cup. If I were to sift it onto parchment paper and pour the flour into a measuring cup, would I need to sift it again into the egg mixture?

      • 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. 🙂

  14. Hi! I was wondering how long I should bake a cake using the 22 cm/9 inch pan. Also, the depth of my pan is 1.5 inches or around 3.8 cm and I am not sure how much it would rise. I have three of these pans so could I split it up? Will this also change the baking time? Thank you so much, and this recipe looks heavenly!

    • 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 🙂

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

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

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

  18. 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. 🙂

  19. Hi Yaritsa! I used a 6 inches pan for the cake in the picture and I baked it for 40 minutes 🙂

  20. 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!

  21. 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.

  22. 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!!

    • 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 🙂

  23. i looked at the link for the cake flour substitution. It says to take out 2 tablespoons of the flour and replace with corn starch. Will this be okay with both the cup and grams measurement?

  24. 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?

  25. 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!!

  26. 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. 🙂

  27. I noticed the gram amount for a 9 inch pan calls for 150 grams of flour & sugar but the cup measurement is different for each – please explain

  28. Hi Elena,

    Just made the cake and for some reason it has sunk around the edges of the cake. Would you know why this has happened so I can adjust for next time.

    Many thanks Chris

    • 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! 🙂

  29. 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.

  30. Thank you for the feedback, Carmelinda! 🙂 I am so pleased you like this recipe!

  31. Your cake looks scrumptious !
    Am looking to bake a birthday cake in a 9* 13 pan
    Please advice the timing!

    • 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 🙂

  32. Hi, Tania! A nonstick pan is perfect! 🙂

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

  34. Hi Elena, I know this was a post from last year but I just found it. I was wondering if you can use a tube pan? I remember my grandmother making this and it was that kind of pan.

    • 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 🙂

  35. Hi Elena, I was just wondering if it is possible to bake this mix as cupcakes rather than as a large cake?

  36. 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!!

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

  38. Hello Elena,

    I just wanted to know if this sponge cake will be ok to use under fondant? I need to make a 2 tier cake covered in fondant and I want to make sure it holds up.

    Thank you!

  39. Hi what’s the measurement for 8inch pan

  40. How do I check if my cake is cooked if I open the oven door the cake will deflate

    Thanks Josie

  41. I am planing to use this sponge for a Tres Leche cake. I am not sure whether to pour the milk mixture for a soak while cake is hot, warm, or cold. I think cold cake is stronger but will it absorb as well? Thanks for any tips!

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

  43. 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.

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

  45. Hello. I have oven that heats up from top and buttom. I put the oven pan to cover the top. Will this still work for this recipe and same temperature? Thank you.

  46. Hi, may I know, can I use all purpose flour or cake only cake flour be used?

  47. Hi what’s the exact instructions and do I seperate the eggs and put it in once the whites r beaten?

  48. Can you put this in a cupcake tin to make smaller portions?

  49. 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.

  50. Is there any need of baking powder or no????

  51. 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.

  52. Hi
    Can this recipe be doubled for 2 8″ spring form pans

  53. Hi! I plan to make 2 of these, one 9 in round and one smaller heart shaped. Do you think they will stack well? And what filling do you recommend? I plan to cover the top with whipped cream and raspberries. Thank you!

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

  55. Elena, I would like to try this in a jelly roll pan for a round. My pan is 12×17, but it might be just shy of 1 inch tall. I had seen jelly roll sponge cake recipes,, but all contained baking soda and often many other ingredients. I wonder if the measurement for your 9×13 would be enough because it isn’t going to be very high?
    Thanks for all your support!

  56. Hi Elena
    My cake turned out dry , I used a 15inch tin at 170.
    Should I reduce the baking time or the temperature? If so to what?
    Thanks Erica

    • Hi Erica! I am sorry this cake didn’t turn out too well for you.
      Try to reduce the baking time to 35 minutes. Also, keep in mind that it’s not a moist cake, it’s supposed to be a little bit dry.

  57. 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!

    • 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! 🙂

  58. Sorry about that. Try to beat the eggs for 15 minutes and cook it slightly longer. Let me know how it goes! 🙂

  59. 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.

  60. 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.

  61. 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.

    • 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.

  62. hello elena.can I try this recipe without a machine and expect the same results? I mean using a hand whisker.

  63. 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!!

  64. 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!

  65. Hi Elena,

    I’m trying to make mini strawberry shortcakes and I’m wanting to use a sheet pan probably 13×18 with less than an inch depth. I will be using a circle cookie cutter to make the minis after the cake is cooled. I saw you sent an email for a revised recipe for this. Can you please send one to me?


  66. Can this be baked in a sheet tray?

  67. 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!

  68. Hi Elena, thank you for the great recipe! I have one question, what are the baking times for the 6″, 9″ and 10″ recipes, do they change or no?

    • Hi Diana! For the 6″ cake, you can check after 35 minutes if it’s done. The 9″ and 10″ maybe need 45/50 minutes. I hope that helps 🙂

  69. Hi Elena

    I used cake flour and for some reason the batter became very watery and reduced greatly in volume as I started to lose air. I added melted butter and milk (about 20g) at the end. What went wrong?


  70. Hi Elena,
    Is the oven temperature of 170°C in reference to fan or non fan oven?

  71. 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?

    • 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.

  72. 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!

  73. HI,

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


  74. Hi Elena!

    I am making a two-tiered cake with 8 layers in each cake. I prefer to cook each layer separately, because I don’t like cutting them from a larger cake. I am using a 9-inch cake pan and hope to make the layers between 1-1.5 centimeters thick. Will this recipe work? Do you have any tips?

    Thanks so much!

  75. 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.

  76. I would like to use mini springform pans; 1.25 Inch tall. Would the same recipe work? Temperature and time? Thx Karen

  77. Hello, I want to use a tube pan when cooking this cake. When I cook an angel food cake, I don’t grease or flour the sides, I just put a round of parchment paper in the bottom. Should I use the same method with this sponge cake, or am I supposed to grease and flour the bottom AND the sides or just the bottom? I wondered as I thought cakes of this type need to be able to stick to the sides of the pan to “climb” it and gain some height. Thank you.

  78. 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?

  79. 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?

  80. 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.

  81. Hi Elena!

    If I’m going to soak this cake with a sugar syrup, when and how should I do that? After it is already cold, or before putting it in the fridge? I made it in a 9″ springform pan.

    Also, some troubleshooting questions. I measured my flour and sugar in grams using a kitchen scale, and when I beat the eggs and sugar together they got pale yellow and fluffier, but never reached the point of “sitting” on top of the batter, even after beating on high for fifteen minutes. Is it possible I overbeat the mixture and deflated it? I watched it continuously, and to me it never seemed to reach the stage you show in the pictures.

    Thanks in advance!

    • 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?

      • Tasty, I used a brown sugar and vanilla syrup, but not quite the texture I was expecting, I think because I never got the egg mixture to the right stage. I’ll try again this weekend and let you know how it turns out!

      • Just keep in mind that if you use brown sugar instead of granulated sugar, the result will not be the same.

  82. It looks soo yummy and tasty..I wish I could taste it..

  83. 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 🙂

  84. 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 🙂


    • 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!

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

  85. Thank you Elena !! its a great recipe !!

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

  87. 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!!

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

  89. 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.

    • 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 🙂

  90. Hi….I’m so glad I found this recipe. Thanks for sharing… sponges turned out perfect !!

  91. 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!!!

  92. 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 🙂

  93. HI my sister if I use all purpose flour….can I put cornflower. …I am from Jordan …..Thanks

    • 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 🙂

  94. Hi Elena, I have made this recipe many times with mixed results. Most of the time however, I find that the cake turns extremely sticky and soggy at the top about half an hour after removing the cake from the oven. I don’t think this is an issue with under baking the cake because it is a very deep golden brown color when I take it out. But after just 30 minutes the cake has turned soggy and wet. Do you have any notion as to why this is? Thanks!

    • 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 🙂

  95. 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!!

    • 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. 🙂

  96. Used this recipe and several others and every time the cake looks perfect when I check with a toothpick, then falls, even after leaving it in the oven with the door open.

  97. Saludos, Elena.
    I am attempting to make a Tiramisu for the first time and would very much like to use your recipe. I have read it several times and have reviewed all the comments, but still need your help. I want to use the Wilton Loaf Cake baking set of pans to make three or four layers. They measure 10″ x 4″ x 0.75″. Can you email me directions/measurements for this size pans? Gracias!

  98. Hi I’m located in Florida and would love to try this in a 10inch square cake pan that’s 4inches deep could you send me recipe please.

  99. nice recipe am trying it this weekend.
    thanks for the recipe and explanation

  100. 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!

  101. 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 🙂

  102. 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?

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

    Can’t wait to try it out!

    Thank you!!

    • 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 🙂

  104. I have a rectangle pan

  105. 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! 🙂

  106. 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..

  107. 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.

  108. 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.

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

  110. 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?

  111. Hi Elena,
    So I this recipe there is no separation of the egg yolk and whites?

  112. 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.

  113. I wanted to make this using two standard round cake pans (I think they’re 9 inches), but I wasn’t sure how to adjust for two pans. Did I miss it in the comments?

    • 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. 🙂

  114. 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!

  115. 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!!

  116. HI Elena im using a 9x9x2 inch square pan, what measurements should i be using?

    • Hi Ashley!

      You will need: 6 eggs, 180 grams (1 1/2 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.

      Let me know how it goes! 🙂

  117. 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 sharing

  118. WaaaaW .. love your recipe .. will you pls
    me how many grams in each extra large egg
    without the shell ( because it’s difficult for me
    to find 70 g egg with shell ) ?? Thank you

  119. Hello! This is kind of a silly question, but when you say “Sift the flour on top of the egg mixture, a little at a time, and fold it gently with a wooden spoon.” do you mean a) sift all the flour on top, a little at a time, then fold it all in at once, or b) sift a little of the flour on top, fold it in, and repeat?

    Thank you!

  120. If i use a 6 inch pan is the baking temperature and time the same?

  121. Hi..i wanted to try this with a large number tin. How many eggs should I use? thanks

  122. Hi Elena, 
    Thanks for your tips and explanations !
    I want to try this in a 10 in. round pan. 
    Would you pls give me the right amount of ingredients ?
    Thank you. 

    • Hi Gaya!

      For a 10-inch round pan, you will need 6 eggs, 180 grams (1 1/2 cup + 2 tablespoons) cake flour, 180 grams (3/4 cup + 2 1/4 tablespoons) sugar, a pinch of salt, 1 teaspoon grated lemon zest or vanilla extract.

      *If you use all-purpose flour- 180 grams = 1 1/2 cups

      Baking time will be the same, just check the cake after 40 minutes.

      Let me know how it goes 🙂

  123. 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?

    • 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).

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

  125. Hi Elani, I have decided to use this cake for my birthday cake but just wondering would using fondant icing be OK on it. regards Helen

  126. 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 🙂

  127. Hi, Elena!

    I love this recipe, and I’ve made it many times as a 9-inch round layer cake with bourbon syrup – to much fanfare. I would like to make this as a full sheet cake for a graduation party – which is 16”x 24”x 3”. Could I please have the measurements for this cake? Do you think a 3” pan is high enough, or would I have to make a parchment collar you recommend in other comments? To make a half sheet, would it work to spit these new measurements in half? 

    Thanks a lot!

    • Hi Kortnee!
      I have never made such a big cake… A full sheet pan is equivalent to a 22- inch round pan. A half sheet pan is equivalent to a 16-inch round pan.

      For the half sheet pan, I would 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.

      To make the calculations for the full sheet pan, we can’t just double the ingredients as only one side one the pan is double (full sheet pan 24×16, 12×16 half sheet pan)….does it make sense?

      So I am guessing, 22 eggs, 660 grams (5 1/2 cups) flour, 660 grams (3 1/4 cups + 1 tablespoon) sugar.

      What do you think?

  128. Elena – I’m sorry, I forgot to also ask for the same measurements for your chocolate sponge cake as well. Could I have those as well, please? Thank you again!

  129. Hi Elena,

    I want to make this cake for my son’s 1st birthday but I haven’t made many cakes before and I have a couple of questions.

    1. If I wanted to add a cream or custard layer or cream and jam – what would you recommend I use? There’s a recipe for a pastry cream further up in the comments – is it as simple as slicing the cake in half and spreading a layer of the pastry cream and putting the other half of the cake on top?

    2. I have a recipe for a cream+mascarpone icing that I would love to use – would this be ok to cover the cake with? What else would you recommend? (something not super sugary)

    Open to other suggestions if you have any!

    • Hi Ana!
      First of all, make sure that you prepare the cake the night before, let it cool then wrap it with cling film and put it in the fridge. It will be easier to slice it.
      This cake is not moist, so you have to soak it. Brush each layer with a simple sugar syrup, or fruit juice.
      For the filling, I love Italian pastry cream. You can make a vanilla pastry cream or lemon.
      The cream+mascarpone is a great idea. In this cake you can fill it with a vanilla pastry cream or even a diplomat cream
      Let me know if you have any questions 🙂

  130. 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

  131. Elena –
    Thanks so much! I’ve decided I’m going to do two half-sheet pans, because I’m going to make one chocolate and one vanilla. And also, I don’t want to go so far away from the original recipe that it doesn’t bake properly. Thank you, thank you!

    • Kortnee, I am so sorry. I forgot to tell you the ingredients for the chocolate sponge.

      For a half sheet pan: 14 eggs, 340 grams (2 3/4 cups + 1 tablespoon) flour, 80 grams (3/4 cup + 1 tablespoon) unsweetened cocoa powder, 420 grams (2 cups + 1 1/2 tablespoon) sugar, 3 teaspoons vanilla extract.

      I hope it’s not too late! 🙂

  132. 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 celina

  133. 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? 


  134. 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!

  135. Hi, I really want to try the recipe but what would the conversions be for a 10 inch square pan? Would you know how love it should possibly bake too?

    • Hi Amber!

      For a 10-inch square pan, you will need: 8 eggs, 240 grams (2 cups) flour, 240 grams ( 1 1/4 cup minus 1 tablespoon) sugar, a pinch of salt
      2 teaspoons grated lemon zest or vanilla extract.

      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.

  136. 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?

  137. 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.

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