The sponge cake (pan di Spagna) is a fundamental basic preparation in pastry. Its origins date back to the mid-1700s when the Genoese cook Giobatta Cabona was sent to Spain with the ambassador Domenico Pallavicini and on the occasion of a banquet presented an extremely light cake, which in his honor was defined by the Spanish court as pasta genovese or pâte génoise.
From this derived a simplified version to honor the Spanish court that took the name pan di Spagna. The differences between the two preparations lie in the method: the pâte génoise is prepared warm, while the pan di Spagna is prepared cold. The main ingredients are eggs, sugar and flour.
Today there are many variations such as adding starches and potato starch up to half the weight of the flour, removing the same amount of flour. With the addition of starches you will get a more crumbly sponge cake. The recipe I propose is indeed with starches and is by Maestro I. Massari from ‘Non solo zucchero’.
Soft, light and without yeast, it is ideal for filled cakes such as the torta mimosa, the zuppa inglese and many other preparations.
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- Difficulty: Medium
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5.3 oz eggs (about 3 large)
- 1/2 cup granulated sugar
- 2/3 cup all-purpose flour (00 flour)
- 2 1/2 tbsp potato starch
- 1 pinch salt
- 1 vanilla bean
Tools
- 1 Bowl
- 1 Electric mixer
- 1 Pan
- 1 Sieve
- 1 Spatula
Steps
Beat the eggs, sugar, salt and the vanilla seeds with an electric mixer for 10–15 minutes. The mixture must become pale, fluffy and triple in volume.
It should “write”: lifting the whisk, the batter must leave a visible trail for a few seconds.Sift the flour and gently fold it in with upward motions using a spatula.
Do not mix vigorously to avoid deflating the batter.
Pour into a buttered and floured pan (or just parchment paper on the bottom) with a diameter of 8 2/3 in (22 cm).
Bake at 356°F (conventional oven) for 20–25 minutes.Do not open the oven during the first 25 minutes.
Remove from the oven and let cool for 10 minutes in the pan, then unmold and cool completely on a wire rack.
Tips for a Tall and Soft Sponge Cake
Eggs at room temperature.
Long and stable whipping.
Do not bang the pan on the counter.
Sponge cake sinking → insufficient whipping
Gummy texture → flour folded in too much
Cracked surface → oven temperature too high
Storage
At room temperature well wrapped: 2 days
In the freezer: up to 1 month.
In the freezer: up to 1 month.
In the freezer: up to 1 month.
FAQ (Questions and Answers)
What is the secret to a soft sponge cake?
The secret lies in whipping the eggs with the sugar: they must become pale, frothy and triple in volume. This incorporates air which acts as a natural leavening.
Can I use type 0 flour or is 00 better?
Sifted 00 flour is the ideal choice for a soft sponge cake.
Can the sponge cake be prepared the day before?
Yes, it can be prepared 1–2 days before, stored wrapped in cling film at room temperature. It is perfect to fill the day after.
How to prevent the sponge cake from collapsing?
Do not open the oven in the first 20 minutes
Whip the eggs well
Gently fold in the flour without deflating the mixtureCan I flavor the sponge cake?
Yes, you can add lemon zest, vanilla or almond extract without altering the texture.
How to cut the sponge cake without breaking it?
Use a long serrated knife or a pastry thread and cut with gentle motions, especially if it will be filled.
Can I make a gluten-free sponge cake?
How long does the baked sponge cake last?
At room temperature: 2 days well covered
In the refrigerator: 3–4 days
In the freezer: up to 1 month (without filling)
The Iginio Massari Sponge Cake is one of the most beloved basics of Italian pastry. Soft, light and perfectly aerated, it represents the ideal base for creating elegant filled cakes and traditional desserts.
By following the correct steps and respecting the egg whipping times, it is possible to obtain at home a tall, soft and fragrant sponge cake, just like those from the best pastry shops. This recipe is perfect for preparing birthday cakes, Sunday treats or desserts to be filled with creams, whipped cream and fresh fruit.
Once ready, the sponge cake can be cut into multiple layers and filled in many different ways, making it an extremely versatile base for classic and modern cakes.
