Simple Italian Sponge Cake Recipe
Simple Italian Sponge Cake Recipe. This cake is one of the simplest and most delicious desserts you’ll ever make.
All you need are a few basic ingredients that are probably already in your pantry. And the best part is, this cake can be prepared in just a few minutes! This dessert is made with eggs, sugar, and cake flour, that’s it!
You can use your stand mixer, or electric hand mixer to make this cake, whichever you prefer.
It’s a popular choice for birthdays and other special occasions, and it can be easily customized with your favorite flavors and frostings.
While sponge cake may seem like a complex recipe, it’s actually quite easy to make at home.
What is Sponge Cake
Sponge cake is a light and fluffy cake that is made by combining eggs, sugar, and flour. The eggs are typically whipped to form a thick and frothy mixture, which is then folded into the rest of the ingredients.
The batter is typically baked in a thin pan, resulting in a cake that has a spongy texture.
Although sponge cake can be flavored with various extracts or glazes, it is most commonly served simply with powdered sugar or fresh berries on top.
With its delicious flavor and delicate consistency, sponge cake makes a perfect dessert for any occasion. Whether you’re hosting a backyard barbeque or simply craving something sweet after dinner, this versatile treat is sure to please!
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Don’t have a stand mixer? This is the one we use, and recommend:
Simple Italian Sponge Cake
- 6 eggs separated
- 1 cup sugar divided
- 1 cup cake flour
- Preheat oven to 350° F.
- Prepare 2 nine inch round cake pans, by cutting wax paper to fit in the bottoms. Then place the wax paper inside each cake pan.
- In a large stand mixer, or a large mixing bowl, add egg whites.
- In a small stand mixer, or small mixing bowl, add egg yolks.
- In the large stand mixer with the egg whites, add ½ cup sugar, and beat until the mixture becomes stiff.
- In the small stand mixer with the egg yolks, add ½ cup sugar, and beat until the mixture becomes thick.
- In the egg white mixture, fold in the egg yolk mixture.
- In the large stand mixer, fold in ⅓ cup flour. When combined, fold in another ⅓ cup flour, and finally the last ⅓ cup flour. Don't overmix.
- Pour half of the batter into one of the prepared cake pans, and the other half into the other prepared cake pan.
- In preheated oven, bake about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Place cake pans on a cooling rack for approximately 15 minutes.
- Remove cakes from pans and place cakes on cooling rack to fully cool. Discard waxpaper.
- Top one of the cakes with whipped topping and fresh fruit, pudding, or custard cream, as desired. Place second cake on top of fillings. Fillings are not included in nutritional information.
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