Simple Italian Sponge Cake
Sometimes you feel like having something light and sweet, that does not require a lot of time in the kitchen baking, this is the cake for those times. Fast and easy to make, requires just a few ingredients, and does not require a high level of experience in cake making.
Servings: 10 servings
Calories: 301kcal
Ingredients
For the Sponge Cake:
- 5 large eggs (room temperature)
- 1 cup (200 grams) white granulated sugar
- 2½ cups (300 grams) cake flour (see notes)
- 2 teaspoons baking powder
For the Italian Meringue Frosting:
- 3 large egg whites
- 1 cup white granulated sugar
- ¼ cup water
- ¼ teaspoon cream of tartar or vinegar or lemon juice
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
Instructions
To prepare the Italian Sponge Cake:
- Preheat the oven to 180°C (350°F). Grease a 20 cm cake spring form with oil or butter. Sprinkle some flour on top of the butter, but do not rub.
- In a bowl of a stand mixer or with an electric mixer, beat together eggs, salt and sugar until light and puffy, this will take about 15-20 minutes.
- Gradually sift the cake flour on top of the egg and sugar mixture, like a 2 tablespoons at a time, and fold in gently with a wooden spoon or a rubber spatula. Very gently, not to deflate the eggs.
- Transfer the batter into the prepared pan, do not smooth out or bang on the bench, as this will deflate and pop the air bubbles in the batter. We need it to be light and puffy/spongy.
- Bake in the preheated oven for about 30-40 minutes. Important: do not open the oven in the first 30 minutes. Otherwise the cake might deflate.
- Check if the cake is ready by inserting the toothpick in the center, if it comes out dry and clean, the cake is ready.
- Turn off the oven, but leave the cake in for an additional 5-10 minutes, to cool a bit in the oven with the door slightly ajar.
- Take the cake out of the oven, allow to cool in the form for about 10-15 minutes, then flip it onto a wire rack to cool off completely.
To prepare the Italian Meringue Frosting:
- Place the cream of tartar or lemon juice or vinegar, salt and egg whites in a clean and grease free bowl and beat with an electric mixer with a whisk attachment until soft peaks form, about 3-4 minutes.
- In a medium saucepan combine sugar and water and cook over medium heat, stirring frequently, until sugar completely dissolves and mixtures starts to boil.Once it's boiling, stop stirring and cook for about 2 minutes.
- Pour sugar syrup in a thin stream over the egg whites, while beating on high speed, until stiff peaks form. Mix in 1 teaspoon vanilla extract. The egg whites will be glossy and will hold good shape.
Assemble the cake:
- Once the cake has cooled down to room temperature, you can start assembling.
- Cut the sponge cake through the middle with a serrated knife to make two layers.
- Place one layer on a plate, add 2-3 tablespoons of frosting on top and spread evenly. If you want to add any kind of fresh fruits or custards in the middle, then make a border along the edge of the sponge cake from frosting, and place the filling in the middle.
- Place the second layer of sponge cake on top and cover with frosting on top and sides of the cake. Smooth out with a icing spatula and decorate with frosting flowers, using a piping bag. If desired, you can split the frosting between bowl and add different food coloring to color the frosting, for the decoration purposes.
- Refrigerate until service.Enjoy!
Notes
To make 1 cup of cake flour, take 1 cup of all-purpose flour, remove 2 tablespoons from the top and replace with 2 tablespoons of corn starch. Sift to combine and your cake flour is ready.