Italian Sponge Cake

Closeup of a slice of sponge cake topped with lemon curd and strawberries with a jar of curd behind it.

This traditional Italian sponge cake is a simple, no-fuss dessert made with just four ingredients. Light, airy, and beautifully golden, it’s perfect on its own or dressed up with cream, fruit, or your favorite glaze.

Course Cakes

Cuisine Italian

Prep Time 15

Cook Time 40

Servings

Calories 105kcal

Author Laura Bashar

Ingredients

1 cup granulated sugar
6 eggs large
2 teaspoon vanilla
1 ⅛ cup all purpose flour

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Instructions

Preheat oven to 350ºF and coat your bundt pan generously with non-stick cooking spray.
Separate egg yolks and egg whites. Place the yolks in a medium sized bowl and the egg whites in a large mixing bowl.
Add sugar to the egg yolks and whisk until mixture is light yellow. Stir in the vanilla.
Clean the beaters and whisk the egg whites until stiff peaks.
Gently fold by hand the egg yolk mixture into the egg whites, doing your best not to deflate or over mix the batter.
In batches, carefully fold the sifted flour into the egg mixture. Again, do not over mix or deflate the batter.
Pour the cake batter into the prepared pan. Bake for 40 minutes or until a toothpick is inserted into the center of the cake and comes out clean.
Let the cake cool in the pan for about 10 minutes then invert it onto a cooling rack. Leave the bundt pan over the cake until it cools and easily releases. Let the cake cool completely before serving.

Notes

Cooking Suggestions: You can also bake this cake in a 10-inch cake pan.

TO STORE: If your cake is frosted, I suggest storing any leftovers in an airtight container and refrigerate for up to 5 days. If unfrosted, you can keep it covered on the counter for up to 3 days or refrigerate for longer.

TO FREEZE: You can also freeze leftovers. Wrap in foil, parchment paper or plastic wrap and freeze for up to 4 months.

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