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Pan di Spagna {Italian Sponge Cake} | In Jennie's Kitchen

Amelia's Sponge Cake (Pan di Spagna)

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 8 to 10


  • 3 eggs at room temperature
  • 100 grams 1/2 cup natural cane sugar
  • Splash of almond extract
  • 100 grams 2/3 cup flour
  • Freshly grated zest of 1 lemon


  • Preheat the oven to 330ºF (165ºC). Line an 8.5-inch by 4.5-inch (22-cm by 11-cm) loaf pan with a sheet of parchment paper long enough to hang over the sides so it can act as a sling to remove the finished cake.
  • Add the eggs, sugar & extract to a mixing bowl, and beat until extremely light, airy & tripled in volume.
  • While the eggs & sugar are whipping, combine the flour and zest in a bowl. Whisk to blend.
  • Scatter half the flour over the egg mixture, and use a wooden spoon or spatula to gently fold it in. Repeat with the remaining flour.
  • Spoon the batter into the prepared pan. Bake 30 minutes, until nicely golden, and the top springs back when gently tapped with your finger.
  • Set the pan, upside down, on a wire rack, and let cool completely before cutting.