The tall and fluffy sponge cake is one of the fundamental bases of Italian pastry. A classic yeast-free recipe that relies solely on the perfect whisking of eggs and sugar to obtain volume, lightness and structure.
In this version we explain how to prepare it in a 7-inch pan to achieve a tall, stable result that is perfect to cut into three layers. It is the ideal base for filled cakes, birthday cakes and elegant preparations such as the mimosa cake.
Preparing it the day before will allow you to make a cleaner cut and obtain a perfect texture.
Don’t miss the MIMOSA CAKE WITH CHOCOLATE CHANTILLY.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 1 sponge cake, diameter 7 in
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the tall and fluffy sponge cake:
- 4 medium eggs
- 0.6 cup granulated sugar (about 4.2 oz / 120 g)
- 1 cup all-purpose flour (type 00),
- fine salt
- to taste vanilla or lemon zest (optional)
Tools for the tall and fluffy sponge cake:
- 1 Bowl
- 1 Spatula
- 1 Electric hand mixer
- 1 Springform pan DIAMETER 7 in
- Parchment paper
Steps to prepare and bake the tall and fluffy sponge cake:
To prepare the tall and fluffy sponge cake, start by cracking the eggs into a large bowl, making sure they are at room temperature: this step is essential to obtain a stable, voluminous whip. Add the sugar and a pinch of salt and begin beating with an electric mixer at the highest speed. Don’t rush: you should work the mixture for at least 8–10 minutes, until it becomes pale, fluffy and has tripled in volume. When you lift the beaters, the batter should be able to “write” — that is, leave a visible trace on the surface for a few seconds.
At this point sift the flour and incorporate it little by little. Add it in several additions, folding gently with a spatula from the bottom to the top, using broad, slow movements so as not to deflate the batter. This step requires delicacy: it is the air incorporated into the eggs that will allow the sponge cake to rise without using yeast.
Pour the batter into a 7-inch pan lined with parchment paper on the bottom and sides. Level the surface gently without banging the pan.
Bake in a preheated static oven at 338°F for about 38–40 minutes. Do not open the oven during the first 30 minutes, because a sudden change in temperature could compromise the structure. At the end of baking check with a toothpick inserted into the center: it should come out dry.
Once ready, turn off the oven and let the sponge cake rest for 5 minutes with the door slightly ajar. Then remove it from the pan and let it cool completely on a wire rack. For an even more stable result, you can wrap it in plastic wrap when it is completely cool and let it rest for a few hours before cutting. This way you will obtain precise slices and a perfect base for your filled cakes.
Curiosities:
Why is it called “pan di Spagna”?
The sponge cake was born in the 18th century thanks to the Genoese pastry chef Giovan Battista Cabona, who prepared it during a stay at the Spanish court. The dessert was so successful that it was named “pan di Spagna” in honor of the country that made it famous.
However, its origins are Italian.
FAQ (Questions and Answers)
How to make a tall sponge cake suitable for mimosa cake?
To obtain a sponge cake perfect for the mimosa cake it is important to use a small pan, such as a 7-inch pan, in order to have a tall base that can be cut into three layers. The whisking must be stable and well aerated, and the baking must be complete to avoid the center collapsing.
For a precise cut it is advisable to prepare it the day before, wrap it in plastic wrap when cold and let it rest for a few hours. This way the structure will be firmer and ideal for obtaining the classic small cubes used to decorate the mimosa cake.
Cut two even discs about 1–1.2 inches each, which will be filled, while the remaining top part is used to make the decorative cubes.
This way the cake retains a stable, well-balanced structure and is perfect to cover with the little “flowers” of sponge cake.Why does the sponge cake sink after baking?
A slight sinking during cooling is normal because the internal steam stabilizes. If the center collapses significantly, it may mean that baking was not complete or that the egg-and-sugar mixture was not whipped firmly enough.
Can you make sponge cake without yeast?
Yes, the classic recipe does not include yeast. The volume is achieved exclusively by properly whipping the eggs with the sugar to incorporate air into the batter.
Can I prepare it the day before?
Yes, and it is even recommended. Preparing it in advance and letting it rest wrapped in plastic wrap will make it firmer and easier to slice.
How should the sponge cake be stored?
You can store it wrapped in plastic wrap at room temperature for 1–2 days. If you want to keep it longer, you can also freeze it well sealed.
How to tell if it is properly baked?
Insert a toothpick into the center: it should come out dry. Also, when pressing the surface gently, it should spring back without leaving an indentation.
