Italian Sponge Cake Recipe in 25 Minutes
Italian Sponge Cake is a versatile dessert which can be enjoyed in many different forms. Even if you may serve it by itself, in most of the cases it is considered a base for various sweets.
Servings: 8 people
Calories: 114kcal
Equipment
Ingredients
- 1/3 cup sugar
- 2 tbsp sugar
- 3 pcs
eggs, at room temperature
- 3/4 cup cake flour
- 3/4 tbsp cake flour
Pinch of salt
- 2/3 tbsp grated lemon zest
- 1/2 tbsp vanilla extract
Instructions
- Take the eggs out of the fridge at least 2 hours ahead or place them into a bowl with warm water so they reach room temperature.
- Preheat the oven to 340F.
- Grease the pan with some soft butter and then flour it.
- Place the eggs, sugar, lemon zest, salt and vanilla extract into the bowl of the mixer.
- Beat on medium-high speed for about 15-20 minutes until they become pale and silky.
- Sift the flour in a separate bowl.
- Add 1-2 tablespoons of flour at a time to the egg mixture. Incorporate with a spatula or wooden spoon.
- Transfer the batter to the pan.
- Bake for 40 minutes or until a toothpick comes out clean. Do NOT open the oven until the baking time is done or your cake may collapse.
- Turn off the heat and slightly open the oven door. Leave the cake like this for 10 minutes.
- Take the pan off the oven and set aside for 10 minutes more.
- Use a knife to unstick the edges from the pan and move the sponge cake to a wire rack to cool completely before cutting it.
Notes
- Cut the cake with a bread knife so it doesn’t crumble or lose its shape.
- I served it as it is, decorated with some powdered sugar and forest fruits. It was delicious!
- Don’t forget that you can prepare some fruity filling out of mascarpone and strawberries, soak the sponge into a little bit of espresso and get a sophisticated dessert that will astonish you guests.
- No matter how you prepare the sponge cake, make sure you enjoy it!
Nutrition
Calories: 114kcal | Carbohydrates: 21.6g | Protein: 3.3g | Fat: 1.8g