Italian Sponge Cake is a simple and delicious recipe made with just three ingredients! Check out my tips below the recipe to ensure a perfect sponge cake every time.
Preheat oven to 350 degrees. Spray and 9-inch springform pan with nonstick cooking spray and line the bottom with parchment paper; set aside.
Add the room temperature eggs and sugar into a stand mixer fitted with the whisk attachment. Turn the mixer on medium high and beat the eggs and sugar until they have tripled in volume. You will know the mixture is ready when you can pull ribbons of batter that will sit on top of the mixture.
Remove the bowl from the stand mixer and use a rubber spatula to fold in the flour in two batches. Be gently when mixing in the flour so as to not deflate the eggs.
Pour the batter into the prepared pan. Bake for about 25-30 minutes until a toothpick inserted in the cake comes out clean.
Remove the cake from the oven and let cool on baking rack for 10 minutes. Use a knife loosen the cake from the sides of the pan and remove the collar. Let cake cool completely before serving.
Notes
While Italian Sponge Cake is just a three ingredient recipe, it is important to follow the cooking instructions and tips to get a fluffy cake every time.
Be sure you are using room temperature eggs. If your eggs are cold, place in a bowl of warm water and let sit for five minutes.
A stand up mixer is ideal for making this recipe. If don't have a stand mixer, you can use a handheld mixer but may need to add extra time to fully beat together the eggs and sugar.
Be careful not to over beat the eggs or you will get a flat cake. Beat the eggs and sugar until the volume increases by three times. You will know the mixture is ready when the whisk holds a thick ribbon when removed from the bowl.
Always sift the flour first. You don't want any lumps of flour in the delicate batter.
Add half of the flour at a time to the batter and use a rubber spatula to incorporate. Be gently when mixing in the flour so that you don't deflate the eggs.
Don't open the door during the first 25 minutes of baking or you risk deflating the cake.
Test for doneness using a toothpick during the last five minutes of baking.
Let the cake cool on a cooling rack for 10 minutes, before removing the collar of the pan.
Dust with powdered sugar and cut into slices only when the cake is fully cooled.