A simple recipe, this Sponge Cake without yeast. Only 3 ingredients to have a super soft dessert to fill with the most delicious creams, dip in your coffee milk, or give as a genuine snack to your children. The Sponge Cake is a basic recipe of pastry, the traditional cake for birthday cakes or special occasions. There’s no need to add chemical yeast, the eggs will take care of making it rise, which, if beaten well and long, will bake a high and fluffy lactose-free sponge cake. A simple recipe for a guaranteed result. You can also slice it to line the mold for a zuccotto if you want to make this type of dessert. The aromas, if added, will help give fragrance to the dessert. I used organic lemon zest and vanilla. The latter, however, can be replaced with a vanilla pod. Let’s see how to prepare the Sponge Cake without yeast.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Sponge Cake without Yeast
- 4 eggs
- 120 g granulated sugar
- 120 g all-purpose flour
- lemon zest (half)
- 1 packet vanillin
- 10 g butter
- 10 g all-purpose flour
What You Need for the Sponge Cake without Yeast
- 1 Bowl
- 1 Hand Mixer
- 1 Sieve
- 1 Whisk
- 1 Baking Pan
- 1 Spatula
Procedure for the Sponge Cake without Yeast
To prepare the sponge cake, the eggs must be at room temperature. If you usually keep them in the fridge, take them out and leave them at room temperature for at least an hour.
Crack the eggs and put them in a bowl. Add 120 grams of granulated sugar and work until they become pale, fluffy, and frothy.
Do not rush in this phase; a well-beaten mixture will result in a softer sponge cake. It will be necessary to beat the eggs for 15-20 minutes.
At this point, it will be necessary to add the flour, little by little, sifting it to avoid lumps and incorporating it with a hand whisk and with top-down movements to incorporate air and not deflate the mixture.
If the mixture is well-beaten, it should write. Pouring a thread of batter into the bowl, it should not sink immediately.
Butter and flour a 20 cm diameter baking pan and pour the mixture into it. Bake in a previously heated static oven at 356°F for 35-40 minutes or in a fan-forced oven at 320°F for 25-30 minutes.
It is always advisable, however, at the end of cooking, to pierce the center of the sponge cake with a toothpick to test its doneness.
If the toothpick comes out dry, the sponge cake is cooked. At this point, take it out of the oven and let it cool before removing it from the mold.
You can use it immediately, or keep it in the fridge for a couple of days, wrapped in plastic wrap, or slice it into discs, separate them with parchment paper, wrap in plastic wrap, and put in the freezer.
Since there are these storage options, the sponge cake can also be prepared in advance of the intended use date.
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