Italian Cakes & Dessert Recipes


The yeast-free sponge cake is very soft and grows naturally in baking due to the eggs being beaten very well and very long.

Also, to have a good rise, the eggs must be at room temperature.

To have a high and fluffy sponge cake without yeast, the rule I have followed, and will always use, is that for each egg (of about 60 g) you need to add 1/3 cup of sugar and 1/3  cup of  all purpose flour, so to be precise it is always better to weigh the eggs and then dose the flour and sugar.





For a 10 inches baking pan

  • about 6 eggs
  • 1 cup of sugar
  • 1 cup of all purpose flour
  •  1/4 tbsp of vanilla extract



Beat eggs with sugar, either in a planetary mixer or with electric whips, for 20 minutes.

You must obtain a light, swollen and frothy mass that is six times the initial volume.

Sift the flour and vanilla extract and pour in by sprinkling, incorporating it with gentle movements from the bottom to the ‘top, so as not to disassemble the mixture.

Pour into the buttered and floured mold and bake at 350 F for 30 minutes in a preheated static oven, always do the toothpick test, if it comes out perfectly dry, the sponge cake is cooked.



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