Devo mettere il lievito nel Pan di Spagna?

No, se eseguite correttamente la montatura delle uova, non serve mettere il lievito nel Pan di Spagna. L’aria incorporata nelle uova, sarà sufficiente a farlo crescere in cottura.

Posso usare la Fecola nel Pan di Spagna?

Sì, potrete sostituire fino al 10% del peso della Farina con della Fecola o con un altro amido (amido di riso o di frumento), così da avere un Pan di Spagna più “fine”. L’aggiunta degli amidi può anche essere usata nel caso abbiate a disposizione una farina troppo proteica; in questo modo limiterete la formazione di glutine.

Meglio cuocere il Pan di Spagna con il forno statico o ventilato?

La cottura migliore del Pan di Spagna si ottiene con il forno statico ed a prendo leggermente lo sportello del forno durante gli ultimi 10minuti di cottura, così da farlo asciugare.

Perché il Pan di Spagna si è sgonfiato una volta sfornato?

Molto probabilmente la cottura non è avvenuta correttamente ed il Pan di Spagna non era perfettamente cotto . Vi consiglio di fare la prova dello stecchino e verificare che uscirà asciutto e senza briciole attaccate!

Posso usare la farina 1, invece della 00?

Sì, si può preparare un’ottimo Pan di Spagna usando una farina semi-integrale di ttipo 1 . In questo caso dovrete correggere il contenuto di liquidi, aumentando il peso delle uova di circa il 10% (dipende molto dalla farina che utilizzerete).

Posso congelare il Pan di Spagna?

Sì, basterà avvolgerlo nella pellicola alimentare e riporlo in un sacchetto per congelatore. Potrete conservare il Pan di Spagna congelato a -18°C fino a 60giorni.

Come faccio a fare il Pan di Spagna al Cioccolato?

Per un Pan di Spagna al CIOCCOLATO (e non al cacao) dovrete sostituire 100gr della farina della ricetta con 200gr di cioccolato fuso tiepido . Per non smontare la massa, vi consiglio di mescolare il cioccolato alla farina e successivamente aggiungere circa 1/3 della massa montata di uova. Quando il composto sarà ben amalgamato (si smonterà un pò, ma è del tutto normale), aggiungetelo al resto della massa di uova. Il Pan di Spagna al Cioccolato tende a seccare più rapidamente!

Quanto cacao devo aggiungere per il Pan di Spagna al Cacao?

Per preparare un Pan di Spagna al Cacao, potrete sostituire 100gr della farina con 10gr di cacao , setacciandolo insieme alla farina (restante) della ricetta.

Le uova per il Pan di Spagna devono essere fredde?

La temperatura delle uova non influisce sul risultato finale , ma piuttosto sul tempo che impiegherete a montarle. Le uova fredde appena uscite dal frigorifero saranno più viscose ed impiegheranno più tempo per montare. Al contrario usare le uova a temperatura ambiente (oppure portandole a 50°C) monteranno molto più velocemente.

Perché il Pan di Spagna è cresciuto storto nel forno?

Il Pan di Spagna ha sviluppato troppo glutine , probabilmente lo avete lavorato troppo, una volta aggiunta la farina, oppure avete usato una farina troppo “forte”. Un’altra causa potrebbe essere una cattiva distribuzione del calore all’interno del forno.

Il Pan di Spagna sa di uovo? Cosa posso fare?

Se il Pan di Spagna è ben eseguito e ben cotto, non dovrebbe avere il sentore di uovo. Se tuttavia preferite limitare questo gusto, potete aggiungere 1 cucchiaio di aceto di mele alla montata di uova.

Sponge Cake Recipe (Classic Genoise, No Baking Powder)

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What Is Sponge Cake?

Have you ever baked a sponge cake? At some point you probably have! What many people don’t realize is that sponge cakes (together with other light cakes like cupcakes) belong to a larger family of desserts called whipped cakes.

The name “sponge” comes from its airy, foam-like structure. It’s made with just three main ingredients: eggs, sugar, and flour. Sometimes a small amount of fat is added to refine the texture—most often butter, which is also common in other whipped batters like cupcakes.

Like all whipped cakes, sponge cake is characterized by a high air content, which gives it its light and fluffy texture. The eggs themselves make this possible: both the yolks and the whites contain proteins that trap air and create a stable foam full of tiny bubbles.

My Recipe for Traditional Sponge Cake

Pan di spagna da pasticceria: soffice e alto (senza lievito) | biancolievito

Here is one of the main basics of Italian Pastry. A good sponge cake must be soft, aerated, and fondant in the mouth.

The secret to preparing it in the best way is to obtain a well-whipped mass and to be very careful not to break it up when incorporating the flour.

Once ready and cooled, you can store the sponge cake in the freezer at -18°C (0°F) for about 2 months, closed in plastic bags.

Print the Recipe

Prep Time: 15

Cook Time: 30

Total Time: 45

24 cm pan

Basic Doughs

Equipment

▢
Stand Mixer
▢
Cake Pan

Ingredients

500 gr Eggs
300 gr Granulated Sugar
200 gr All-Purpose Flour
100 gr Potato Starch
5 gr Salt
1 pod Vanilla
Lemon Zest

Instructions

Beat the eggs at fridge temperature with the sugar in the mixer on medium speed until the mass grows about 5 times its initial volume.
You can check that the mixture is ready by lifting it up with the whisk and letting it fall back into the bowl. If the mixture stays on the surface for a bit, then the mixture is ready.
Sift flour and starch 2 times and add to egg mass with a spatula mixing from the bottom up.
Fill buttered and floured cake pans to ¾ of the height, taking care to level the edges before baking.
Bake at 170°C (338°F) for about 30 minutes.
After baking, remove the sponge cake from the mold, sprinkle it with granulated sugar, and turn it upside down to uniform the surface. Cool immediately to +4°C (39°F) to maintain the humidity inside the product.
If necessary, you can store the sponge cake in the fridge, covered with plastic wrap, for about 2 weeks!

Nutrition

Tips for a Fluffy Sponge Cake

Use room-temperature eggs → Cold eggs whip less volume and make the batter unstable.
Whip long enough → The egg and sugar mixture must become pale, thick, and create ribbons when lifted.
Sift the flour → Prevents lumps and helps maintain a light, even texture.
Fold gently → Use a spatula with slow, upward motions to avoid deflating the whipped eggs.
Bake immediately → Don’t let the batter sit, otherwise the air bubbles will collapse.
Preheat the oven properly → A stable temperature is key to achieve an even rise and a tall sponge cake.

Common Mistakes to Avoid

Under-whipping the eggs → The cake won’t rise and the crumb will be dense.
Over-mixing the batter → Stirring too much knocks out the air, making the sponge heavy.
Opening the oven too early → A sudden drop in temperature can cause the cake to collapse in the center.
Wrong oven temperature → Too hot causes cracks on the surface, too low makes the sponge flat and rubbery.
Not cooling correctly → If left in the pan, condensation makes the cake soggy. Always cool it on a rack.

Pan Size & Bake Time (inches)

Pan size (in)	Whole eggs (g)	Sugar (g)	Flour (g)	Cornstarch (g)	Bake time *
7–8 in (18–20 cm)	200	120	80	40	25–30 min
9–9.5 in (22–24 cm)	300	180	120	60	30–35 min
10–11 in (26–28 cm)	400	240	160	80	35–40 min
12 in (30 cm)	500	300	200	100	40–45 min

*Static oven 170–175 °C (338–347 °F).

Additional Ingredients

Starches: Adding starch helps control gluten development and gives the sponge a softer, more tender crumb. You can replace up to 50% of the flour with starch (potato or rice starch).

Nut flours: Ground nuts (like almonds, hazelnuts, or pistachios) add flavor but can dry out the cake if used in excess. A good balance is to substitute about 50 g of flour with 150 g of finely ground nut flour.

Butter: Butter enriches the batter and makes the crumb more delicate, but do not exceed 50% of the sugar weight or the structure may collapse.

Extra yolks: For a finer crumb, you can add extra yolks equal to about one-third of the total whole egg weight. For example, if the recipe calls for 300 g of whole eggs, you may add up to 100 g of yolks. Whip the whole eggs first, then add the yolks after about 10 minutes of mixing.

Cocoa & Chocolate: To make a chocolate sponge:

Cocoa powder: Replace 100 g of flour with 10 g of sifted cocoa powder.
Melted chocolate: Replace 100 g of flour with 200 g of melted chocolate. Blend the whipped eggs (eggs + sugar) with the warm chocolate and flour, then fold into the batter. To prevent dryness, add a small amount of honey, which helps the sponge stay moist.

Storage

Room temperature: wrap well; up to 2–3 days if unfrosted.
Refrigerator: well wrapped; up to ~1 week. Bring to room temp before assembling.
Freezer: wrap tightly in plastic + bag; up to 1–2 months. Thaw overnight in the fridge, then unwrap.

Note: if filled with whipped cream, custard, curd, or fresh fruit, keep refrigerated and serve within 3–5 days.

Soaking Syrups

For layer cakes and European-style desserts, a light syrup keeps sponge cake moist without making it soggy.

Classic simple syrup: 1:1 sugar:water (by weight). Bring to a brief boil, cool completely.
Flavoring: add citrus zest while infusing, vanilla after cooling, or 1–2 Tbsp liqueur per 1 cup (240 ml) cooled syrup.
How to use: brush a thin, even layer on cooled sponge. For jelly rolls, use sparingly.

Chocolate Sponge Cake

Scopri la Ricetta

Sponge Cake Roll

Scopri la Ricetta

How to Make Sponge Cake – 4 Techniques

Sponge cake can be prepared by whipping whole eggs together or by separating yolks and whites. The method you choose influences the structure of the cake: the more air incorporated into the batter, the lighter and fluffier the sponge will be once baked.

There are four main techniques: two “warm” and two “cold.”

1. Warm Method: Produces a very light, open texture, though it tends to dry out faster.

Heat the eggs and sugar to 122°F (50°C), whisking constantly. Then whip in a stand mixer at medium speed until the mixture becomes thick and foamy. Sift the flour twice and fold it in gently. Pour into a buttered and floured pan and bake at 356–374°F (180–190°C). Keep the oven door slightly ajar for the last 10 minutes of baking.

This method gives high volume but the cake often rises too much in the oven. Because of its open texture, it is not ideal for soaking with syrups or liqueurs.

2. “Margherita” Method: An Italian technique where melted butter is added for a more delicate crumb and smaller air pockets.

Heat eggs and sugar to 122°F (50°C), then whip until bubbly. Add about 90% of the sifted flour. In a separate bowl, mix the melted butter with a small portion of the batter and the remaining flour. Fold this mixture back into the main batter carefully, then bake as above.

3. Cold Method: Creates a finer, more compact crumb, ideal for rolled cakes or sponges meant to be soaked.

Whip eggs and sugar (without heating) until the mixture reaches about five times its original volume. Fold in sifted flour and flavorings (vanilla, lemon zest, etc.), then bake as usual.

4. Double Method: Produces a very light, airy structure—similar to Charlotte or Italian Savoiardi.

Whip the yolks with 2/3 of the sugar and the whites with the remaining sugar. Fold the meringue into the yolk mixture, alternating with sifted flour. To simplify, start by mixing a quarter of the flour into the yolks, then fold in some meringue. Continue alternating flour and meringue (about four rounds) until everything is incorporated. Bake as above.

Create Your Sponge Cake Recipe

In sponge cake, the egg is the reference unit that determines the proportion of all the other ingredients. The formula is simple: eggs, sugar, and flour.

For best results, use low-protein flour (cake flour or standard all-purpose flour in the US). If you only have bread flour, replace about 10% of it with potato starch to reduce gluten formation. Most supermarket flours in the US are already low in protein, but always check the label to make sure it contains only flour (no added leaveners).

For the variations below, 1 egg = 50 g (≈1.75 oz). I recommend weighing the eggs, since their size can vary significantly.

Light Sponge Cake – Very airy, open crumb

Eggs: 50 g
Sugar: 20 g
Flour: 20 g

Medium Sponge Cake – Balanced texture, ideal for soaking

Eggs: 50 g
Sugar: 35 g
Flour: 35 g

Heavy Sponge Cake – Dense, compact crumb, great for carved or shaped cakes (like American-style layer cakes)

Eggs: 50 g
Sugar: 50 g
Flour: 50 g

Rolled Sponge Cake – Flexible and elastic, perfect for jelly rolls

Eggs: 50 g
Sugar: 35 g
Inverted sugar or honey: 10 g
Flour: 30 g

This version contains about 30% more sugar than the average recipe. The use of inverted sugar (such as honey) helps the sponge retain moisture and improves browning during baking.

I REPLAY YOUR QUESTIONS ABOUT SPONGE CAKE

Do I need to add baking powder to the sponge cake?

No. If you whip the eggs correctly, you do not need to add baking powder to the sponge cake. The air incorporated in the eggs will be enough to make the sponge cake rise during baking.

Can I use potato starch in the sponge cake?

Yes, you can replace up to 10% of the weight of flour with potato starch or another starch (rice starch or Maizena) to have a “finer” sponge cake.

The addition of potato starches can also be useful if you have a flour that is too rich in proteins; thus, you will limit gluten formation.

Is it better to bake the sponge cake in static or fan oven?

The best way to bake the sponge cake is to use a static oven and slightly open the oven door during the last 10 minutes of baking to evacuate the steam.

Why did the sponge cake deflate when out of the oven?

Most likely, the sponge cake was not perfectly cooked. I suggest you make a test using a toothpick and verify if it comes out dry and without any crumbs attached!

Can I use semi-wholemeal instead of finely-ground flour?

Yes, you can prepare an excellent sponge cake using semi-wholemeal flour. In this case, you will have to revise the liquid content of the recipe, increasing the weight of the eggs by about 10% (accordingly to how rich in proteins the flour is).

Can I freeze the sponge cake?

Yes, simply wrap it in a food wrap and then in the aluminum foil. Finally, place it in a freezer bag. You can store frozen sponge cake at -18°C (0°F) for up to 60 days.

How do I make chocolate sponge cake?

For a CHOCOLATE sponge cake, you have to replace 100gr of the flour with 200gr of warm melted chocolate. I suggest you mix the chocolate with the flour and then add about 1/3 of the whipped egg mass. When the mixture is well blended (it will slightly follow, but that’s completely normal), add it to the rest of the egg mass.

Pls, note that the Chocolate Sponge Cake tends to dry out faster!

How much cocoa should I add for making the Cocoa Sponge Cake?

To prepare a Cocoa Sponge Cake, you can replace 100gr of the flour with 10gr of cocoa, sifting it together with the (remaining) flour in the recipe.

Why did the sponge cake grow sideways in the oven?

The sponge cake has developed too much gluten. You probably overworked it once you added the flour or used a flour too rich in proteins.

Another cause could be the inadequate heat distribution inside the oven.

Does the sponge cake taste egg? What can I do?

If the recipe is well balanced and the sponge cake is correctly baked, it should not have any egg taste. However, if you prefer, you can add 1 tablespoon of apple cider vinegar to the egg mixture.