Soft, airy, and beautifully simple, Pan di Spagna stands among the most beloved cakes in Italian baking. Its light texture and delicate flavor make it a perfect base for many traditional desserts. Bakers layer it with pastry cream, soak it with liqueur syrup, or fill it with fresh fruit. As a result, this classic sponge cake is prized for both its versatility and elegance.

Easy Pan di Spagna Recipe – Italian Sponge Cake

Pan di Spagna: The Classic Italian Sponge Cake

Despite its Italian name, the story of Pan di Spagna literally “Spanish bread” begins in the 18th century. Italian pastry chef Giovan Battista Cabona created the cake while working for the Genoese ambassador to the Spanish court. During a diplomatic visit to Madrid, Cabona prepared an unusually light and airy cake to honor the Spanish royal family.

The dessert quickly impressed the court and soon became a favorite. Because it gained fame in Spain, people named it Pan di Spagna, meaning “Spanish bread.” Yet its creator actually came from Genoa. Eventually, the recipe traveled back to Italy. There, it became a cornerstone of Italian pastry traditions.

Unlike many sponge cakes, Pan di Spagna uses no baking powder. Instead, it rises entirely from whipped eggs. Bakers beat eggs and sugar until thick and airy. Then they gently fold in flour. This careful technique creates a naturally fluffy cake with a fine, delicate crumb.

In addition, the cake contains very little fat. Because of this, the texture stays light and slightly springy. Bakers often brush the layers with flavored syrups or liqueurs. This step adds moisture and depth while keeping the sponge soft.

Today, Pan di Spagna plays a starring role in many Italian desserts. It forms the base of layered celebration cakes, fruit-filled tortes, and festive pastries. Bakers often pair it with pastry cream (crema pasticcera), chocolate ganache, whipped cream, or seasonal fruit.

Thanks to its mild flavor, the fillings truly shine. For this reason, Italian bakers have loved it for generations. From family celebrations to elegant pastry shop displays, Pan di Spagna continues to showcase the beauty of simple ingredients and skilled baking.

In many ways, this humble sponge cake captures the heart of Italian baking, simple, refined, and deeply rooted in tradition.

Typical Ingredients in Pan di Spagna

Traditional Pan di Spagna uses only a few simple ingredients. However, the technique, especially how the eggs and sugar are whipped makes all the difference. Because the cake relies on air for its structure, every ingredient plays an important role in creating its light, delicate texture.

All-Purpose Flour
Eggs
Granulated Sugar
Cornstarch or Potato Starch (Optional)
Vanilla or Lemon Zest (Optional Flavoring)
Pinch of Salt (Optional)

Pan di Spagna – The Classic Italian Sponge Cake

Unlike many modern cakes, Pan di Spagna contains no butter, oil, or chemical leaveners. Instead, its signature lightness comes entirely from well-whipped eggs and careful folding. This simple ingredient list is what gives the cake its classic airy texture and makes it ideal for layered desserts filled with creams, syrups, and fruit.

Pan di Spagna often serves as the base for layered desserts such as Tiramisu, Zuccotto, Cassata, and Zuppa Inglese. Bakers also soak the sponge with flavored syrups and layer it with creams and fresh fruit to create light, elegant cakes.

Whether layered with pastry cream, whipped cream, chocolate, or fresh fruit, Pan di Spagna provides the perfect light foundation for elegant cakes and festive desserts. Its simplicity and versatility have made it a staple in Italian pastry kitchens for generations.

Pan di Spagna: Italy’s Traditional Sponge Cake
Pan di Spagna is a classic Italian sponge cake known for its light, airy texture and delicate flavor. Made with just a few basic ingredients, eggs, sugar, and flour. It relies on technique rather than added fats or leavening agents to achieve its soft structure. By whipping the eggs and sugar until thick and fluffy, bakers create the air that allows the cake to rise beautifully in the oven.
The finished sponge has a fine, tender crumb and a gentle sweetness, making it incredibly versatile. Because it contains little to no fat, it easily absorbs flavored syrups, liqueurs, and creams without becoming heavy. For this reason, it often serves as the base for many famous Italian desserts.
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Prep Time 20 minutes
Cook Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup (120 g) all-purpose flour, sifted
  • 6 large eggs, room temperature
  • 1 cup (200 g) granulated sugar
  • ¼ cup (30 g) cornstarch or potato starch (optional, for a softer crumb)
  • 1 teaspoon vanilla extract or 1 teaspoon lemon zest
  • Pinch of salt
  • Powdered sugar, for dusting (optional)

Equipment

  • 9-inch (23 cm) round cake pan
  • Electric hand mixer or stand mixer

Instructions
 

  1. Prepare the pan
    First, preheat the oven to 350°F (175°C).
    Then lightly grease the cake pan and line the bottom with parchment paper.
  2. Whip the eggs and sugar
    Next, place the eggs and sugar in a large mixing bowl.
    Beat with a mixer on high speed for 8–10 minutes until the mixture becomes pale, thick, and tripled in volume. The batter should form soft ribbons when lifted.
  3. Add flavoring
    Then mix in the vanilla extract or lemon zest and a pinch of salt.
  4. Fold in the dry ingredients
    In another bowl, combine the sifted flour and cornstarch.
    Gradually fold the dry ingredients into the egg mixture using a spatula. Work gently so the batter stays light and airy.
  5. Transfer the batter
    Pour the batter into the prepared cake pan and gently smooth the top.
  6. Bake
    Bake for 35–40 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
  7. Cool the cake
    Let the cake cool in the pan for 10 minutes.
    Then carefully transfer it to a wire rack and allow it to cool completely.

Notes

Use room-temperature eggs: This helps the eggs whip more easily and achieve maximum volume.
Whip eggs and sugar thoroughly: Beat for 8–10 minutes until pale, thick, and ribbon-like. This is what makes the sponge rise without baking powder.
Fold gently: When adding flour, use a spatula and fold slowly. Overmixing can deflate the batter.
Sift dry ingredients: Sifting flour (and optional cornstarch) ensures a light, airy texture.
Optional flavoring: Vanilla extract or lemon zest enhances the sponge without overpowering it.
Avoid tapping the pan: Do not shake or tap the pan before baking; this could remove air from the batter.
Check for doneness carefully: A toothpick should come out clean; the cake should be golden and springy.
Cool properly: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to prevent sogginess.
Soak for layered desserts: Lightly brush with flavored syrup or liqueur before layering with creams, chocolate, or fruit for moist, flavorful cakes.
Rest before slicing: For clean layers, let the sponge rest a few hours or overnight before cutting.
 

Nutrition Estimated Facts
Pan di Spagna: Italian Sponge Cake 

Nutrient Amount %DV*
Calories 180 kcal 9%
Total Fat 3 g 4%
Saturated Fat 1 g 5%
Cholesterol 70 mg 23%
Sodium 30 mg 1%
Total Carbohydrates 35 g 13%
Dietary Fiber 0.5 g 2%
Added Sugars 17 g 34%
Protein 5 g 10%
Vitamin D 0.5 mcg 3%
Calcium 20 mg 2%
Iron 1 mg 6%
Potassium 60 mg 2%
*Percent Daily Values (%DV) are based on a 2,000-calorie diet.
The main calorie contributors in Pan di Spagna are the eggs and sugar, which provide most of the protein and carbohydrates. Fat content is minimal since the traditional recipe contains little to no butter or oil. The sugar also contributes to the added sugars value, which is the highest %DV in this cake.

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Serve

Classic and simple: Dust the top with powdered sugar and serve slices with a cup of coffee or tea.

Layered desserts: Slice the sponge horizontally and brush with flavored syrup, liqueur, or coffee. Layer with pastry cream, whipped cream, chocolate ganache, or fresh fruits for elegant desserts.

Italian favorites: Use it as the base for Tiramisu, Cassata, or Zuccotto.

Festive cakes: Decorate with fresh berries, edible flowers, or a light glaze for birthdays, holidays, or special occasions.

With accompaniments: Pair with sauces such as chocolate, fruit coulis, or a drizzle of liqueur for extra flavor.

Storage

Pan di Spagna is best served fresh or within a day of assembling layered desserts,
Whole or sliced: Wrap the cooled cake tightly in plastic wrap or place it in an airtight container.
Room temperature: Keep in a cool, dry place away from direct sunlight. for up to 2 days.

Refrigeration:
Wrap the cake in plastic wrap and then aluminum foil or place it in an airtight container. Refrigerate for up to 5–7 days.
Before serving: Bring to room temperature for the best texture.

Freezing
Wrap well: Slice the cake if desired, wrap each layer tightly in plastic wrap, then in foil, and place in a freezer-safe bag or container. (Up to 2 Months)

Thawing: Transfer to the refrigerator overnight, then bring to room temperature before assembling or serving.