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Pan Di Spagna (Italian Sponge Cake )

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“Pan di Spagna (sponge cake) is used as a base for many Italian desserts and cakes. It is a somewhat dry cake, which is usually sprinkled/brushed with a rum or liqueur flavored syrup before the addition of a cream filling. Three 8 or 9inch round or square cake pans may be used instead of the sizes specified.”
1 18inch square layer

Ingredients Nutrition

  • 5 egg yolks
  • 5 egg whites
  • 1 12 cups sugar
  • 1 14 cups pastry flour, sifted
  • 1 teaspoon vanilla
  • 12 teaspoon grated fresh lemon rind (optional)


  1. Place egg yolks and sugar in a mixing bowl and beat until lemon colored.
  2. Add vanilla and lemon rind (if using it).
  3. Beat egg whites until stiff but not dry and then fold into the egg yolk mixture.
  4. Sift the flour in a separate bowl and slowly incorporate it into the egg mixture with a mixing spoon.
  5. Butter and flour a 18inch square (or a 9 x 13 x 3, or a 11 x 17 x 2inch half-sheet) cake pan**.
  6. Pour cake batter into prepared pan and bake at 375°F for 40 minutes, or until toothpick inserted in center comes out clean.
  7. Remove cake from oven and turn out (of pan) onto a cake rack to cool.
  8. When completely cool, cake may be sliced horizontally to form 2 or 3 thin layers.
  9. Cake can be tightly wrapped and frozen (up to 3 weeks) for future use.
  10. **Please check your oven size, to make sure pan will fit properly.

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