Prep 25 mins
Cook 30 mins
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.
- Cut wax paper to fit two 9" round cake pans.
- Separate eggs, putting whites in large mixer bowl and yolks in small mixer bowl.
- Add 1/2 c sugar to whites and beat until very stiff.
- Add 1/2 c sugar to yolks and beat until very thick and light yellow in color.
- Fold egg yolk mixture into egg whites.
- Fold flour in using 1//3 c each time until well mixed.
- Do not overmix.
- Pour into prepared pans.
- Bake at 350 degrees for approximately 30 minutes or until inserted toothpick comes out dry.
- Cool for a few minutes, remove from pan and remove waxpaper.
- Cool completely.
- Fill with a custard cream filling (See one I use posted on Recipezaar) and frost all over with whipped topping or whipped cream.
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!
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.
First attempt at making a sponge cake, and it turned out perfect! So easy!