Classic Italian Sponge Cake

Ingredients

• 6 large eggs 6 large eggs
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 200g (1 ½ cups) all-purpose flour 200g (1 ½ cups) all-purpose flour
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 5g, 1.5g
• Carbohydrates (total, sugars): 38g, 22g
• Protein: 6g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large mixing bowl, beat the eggs, sugar, and salt together using an electric mixer on high speed until pale and fluffy, about 8-10 minutes.
3. 3.
   Gradually sift in the flour, gently folding it into the egg mixture using a spatula. Be careful not to overmix, as this can deflate the batter.
4. 4.
   Stir in the vanilla extract until well incorporated.
5. 5.
   Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. 6.
   Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
7. 7.
   Remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.

Treat your ingredients with care...

• Eggs — Make sure the eggs are at room temperature before using them. This helps in achieving maximum volume when beating them with sugar.

Tips & Tricks

• To add a citrusy twist, zest a lemon or orange and fold it into the batter before baking.
• For a richer flavor, substitute 50g of the all-purpose flour with 50g of cocoa powder.
• To ensure a perfectly moist cake, brush the cooled cake layers with a flavored syrup before assembling.
• For an elegant presentation, dust the cake with powdered sugar and garnish with fresh berries.
• To make a layered cake, slice the cooled cake horizontally and fill each layer with your favorite frosting or filling.

Serving advice

Serve the Italian Sponge Cake as a delightful dessert on its own or pair it with a dollop of whipped cream and fresh berries for an extra touch of indulgence.

Presentation advice

Present the Italian Sponge Cake on a decorative cake stand or platter. Dust the top with powdered sugar and garnish with edible flowers or mint leaves for an elegant and inviting display.