Three Ingredient Italian Sponge Cake

Marie's Note:

An extremely light and not too sweet Italian cake recipe that has been in our family for over 50 years. Easy as can be to prepare! Wins raves every time.

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Servings: 8

• 6 eggs , separated
• 1 cup sugar
• 1 cup cake flour

Directions:

1. Cut wax paper to fit two 9" round cake pans.
2. Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl.
3. Add 1/2 c sugar to whites and beat until very stiff.
4. Add 1/2 c sugar to yolks and beat until very thick and light yellow in color.
5. Fold egg yolk mixture into egg whites.
6. Fold flour in using 1//3 c each time until well mixed.
7. Do not overmix.
8. Pour into prepared pans.
9. Bake at 350 degrees for approximately 30 minutes or until inserted toothpick comes out dry.
10. Cool for a few minutes, remove from pan and remove waxpaper.
11. Cool completely.
12. Fill with a custard cream filling (See one I use posted on Recipezaar) and frost all over with whipped topping or whipped cream.

Reviews

[Bongo 77]

We have 6 hens that lay an egg each a day so this recipe is a great (and tasty) way of using excess eggs. It's a quick, easy and fool proof recipe.
Note: My grandma always said sponge cakes turn out best if you don't use fresh eggs.

[The_Swedish_Chef]

Lovely sponge cake. Update: since discovering this recipe over 2 years ago, it is my most FREQUENTLY BAKED CAKE...EVER! I must make this recipe 2-3 times per month, for every kind of occasion! I've served it plain with berries, topped with whipped cream, torn apart for trifles, or for making a "proper" Victorian sponge cake that is split, spread with raspberry jam and then slathered with whipped cream. If any of you want to elevate this cake into another realm, try adding two drops of Fiori Di Sicilia flavouring from King Arthur Flour. People will beg you for more! One of the best recipes I've found on this website!

[Secret Agent]

This was a fast and easy version of a sponge cake. It's just fabulous! I am serving it with fruit and whipped cream this time and I mean that I will make this at least twice a month until I can no longer drag my old body to the stove. It is soooooooooooooo easy! I did use my vanilla sugar instead of plain and it was a tiny bit sweet so next time I will cut the yolk half-cup of sugar to 1/3 cup of sugar. But that's just my personal taste. Thanks Marie! SA ;) UPDATE: the next day it was kind of dry BUT I sliced it and covered it with vanilla pudding and strawberry jam topped with whipped cream and boy, DH LOVED it! Thanks again Marie! OOOPS! my stars vanished so I am re-adding them!