3 basic ingredients are all you need to make this classic Italian sponge cake! Enjoy light and airy gluten free pan di spagna as is with a dusting of powdered sugar or use as a base for other desserts.
My intention was not at all to make a gluten free Italian sponge cake when I set out to make this recipe. When I recently asked my mom how pan di spagna was made back in her hometown in Sicily, she shared my aunt's recipe with me.
And I was totally surprised to find out this is a flourless cake recipe! And furthermore, it does not have any baking powder either.
Only 3 simple ingredients: eggs; sugar and cornstarch and, if you'd like, you can add flavor such as vanilla extract; orange or lemon zest.
The secret to this light and airy sponge cake is the incorporating of air when beating the eggs and sugar for 15-20 minutes. But the good news is you can use a stand or hand mixer for this step. Or use a whisk if you want a good work out!
Check out my Recipe Notes further below for a detailed list of crucial tips on how to make this no-fail gluten free pan di spagna recipe every time!
Origin of this Italian Sponge Cake Recipe
Most special occasions in my mother's hometown of Naso, Sicily were celebrated with cannoli, pignolata or pan di spagna. But each household did not make it's own pan di spagna. This task was delegated to a designated baker who was called upon to make this cake upon request.
And remember, back then they had no electric mixer to beat the eggs and sugar, it was all done by hand. Now I understand why this task was assigned to the town's expert baker!
When relatives came for a visit, it was not uncommon for them to arrive with a pan di spagna. It was either simply presented with a dusting of powdered sugar or cut into 2 layers and filled with pastry cream for a special treat.
List of ingredients
- Eggs
- Granulated sugar
- Cornstarch
- Salt
- Vanilla extract: optional
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
- Make sure your eggs are at room temperature. Remove them from the fridge about an hour prior to preparing the cake
- Preheat your oven to 350 degrees F and place the rack in the center of the oven.
- Generously grease and flour (with cornstarch) a 22 cm. springform pan. Alternately, line it with parchment paper.
- Carefully measure your sugar and cornstarch, use a scale for more precision.
- Sift your cornstarch twice to ensure there are no lumps in it.
- In a large mixing bowl, combine the eggs and sugar with a pinch of salt.
- Use a stand mixer with the egg beater attachment, a hand mixer to beat the mixture until very pale (almost white), thick and creamy. This will take anywhere from 15 to 20 minutes. This step requires patience!
- In the last minute, or so, of beating the mixture add the vanilla extract.
- Use a rubber spatula or wooden spoon to carefully fold in the cornstarch in three additions. Use gentle movements and do not overstir the batter at this point or it will deflate.
- Pour the batter into the prepared pan and bake for 35 minutes until puffy and golden brown and a toothpick inserted in the center comes out clean. Do not open the oven door before 30 minutes have passed to check on the cake!
- When done, turn off the oven and leave the cake in the oven with the door ajar for 10 minutes to ensure it does not deflate once out of the oven.
- Transfer to a wire rack, remove the sides of the pan and let cool completely before serving.
- Serve with a dusting of powdered sugar, a dollop of whipped cream and/or fresh fruit for a simple dessert.
Recipe Notes
-Make sure your eggs at room temperature, take them out of the fridge one hour before you prepare the cake.
-For the best result, use a kitchen scale to weigh your ingredients.
-Be patient and take the time that it takes to whisk the eggs and sugar until the mixture is pale, thick and creamy.
-However, do not over beat the mixture or the cake will crumble when you cut it.
-Gently fold in the sifted cornstarch and do not over stir or the cake will deflate.
-Refrain from opening the oven door before 30 minutes to check on the cake.
-When it is done, turn off the oven and leave the cake inside with the door ajar for 10 minutes in order to ensure it does not deflate.
Pan di spagna may be made only with eggs, sugar, cornstarch and a pinch of salt however flavorings may be added such as:
-vanilla extract (as in this recipe)
-lemon zest
-orange zest
-Serve as is with a dusting of powdered sugar.
-Top with a dollop of whipped cream and fresh fruit.
-Cut in 2 or 3 to make a layer cake filled with pastry cream; whipped cream; jam and/or fruit, if desired.
-Use this sponge cake to make tiramisu or a trifle.
Keep well sealed in plastic wrap at room temperature for up to 3 days.
Yes it can! Wrap well with plastic wrap and place in a freezer bag for up to 1 month. Defrost at room temperature and use within 2 days after it is defrosted.
To make a larger sponge cake (14 servings), double the ingredients and bake in a 26 cm springform pan. Baking time will be longer, from 45-50 minutes.
Did you try this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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More Italian cake recipes!
- Nonna's Sponge Cake
- Orange Ciambella
- Italian Amaretti Cake
- Pineapple Layer Cake with Pastry Cream
- Sicilian Pistachio and Nutella Cake
- Pistachio Orange Polenta Cake
- Sicilian Hazelnut Cake
- Bluebery Lemon Ricotta Cake
- Blueberry Olive Oil Cake
- Plum Almond Cake
- Neapolitan Ice Cream Roll Cake
- Lemon -Vanailla Snack Cake
- Italian Apple Yogurt Cake
Ingredients
- 4 large eggs
- 120 grams granulated sugar
- pinch salt
- 1 teaspoon vanilla extract optional
- 120 grams cornstarch
Instructions
- Make sure your eggs are at room temperature. Remove them from the fridge at least one hour prior to preparing the cake.
- Preheat your oven to 350 degrees F and place the rack in the center of the oven. Generously grease and flour (with cornstarch) a 22 cm spring form pan or you may line it with parchement paper.
- Carefully measure your sugar and cornstarch, use a scale for more precision. Sift your cornstarch twice to ensure there are no lumps in it.
- In a large mixing bowl, combine the eggs and sugar with a pinch of salt. Use a stand mixer with the egg beater attachment or a hand mixer to beat the mixture until very pale (almost white), thick and creamy. This will take anywhere from 15 to 20 minutes. This step requires patience!
- Gently stir in the vanilla extract.
- Use a rubber spatula or wooden spoon to carefully fold in the cornstarch in three additions. Use gentle movements and do not overstir the batter at this point or it will deflate.
- Pour the batter into the prepared pan and bake for 35 minutes until puffy and golden brown and a toothpick inserted in the center comes out clean. Do not open the oven door before 30 minutes have passed to check on the cake!
- When done, turn off the oven and leave the cake in the oven with the door ajar for 10 minutes to ensure it does not deflate once out of the oven.
- Transfer to a wire rack, remove the sides of the pan and let cool completely before serving.
- Serve with a dusting of powdered sugar, a dollop of whipped cream and/or fresh fruit for a simple dessert.
Notes
-For the best result, use a kitchen scale to weigh your ingredients.
-Be patient and take the time that it takes to whisk the eggs and sugar until the mixture is pale, thick and creamy.
-However, do not over beat the mixture or the cake will crumble when you cut it.
-Gently fold in the sifted cornstarch and do not over stir or the cake will deflate.
-Refrain from opening the oven door before 30 minutes to check on the cake.
-When it is done, turn off the oven and leave the cake inside with the door ajar for 10 minutes in order to ensure it does not deflate. Substitutions and Variations Pan di spagna may be made only with eggs, sugar, cornstarch and a pinch of salt however flavorings may be added such as:
-vanilla extract (as in this recipe)
-lemon zest
-orange zest Can this recipe be doubled? To make a larger sponge cake (14 servings), double the ingredients and bake in a 26 cm springform pan. Baking time will be longer, from 45-50 minutes. Serving Suggestions -Serve as is with a dusting of powdered sugar.
-Top with a dollop of whipped cream and fresh fruit.
-Cut in 2 or 3 to make a layer cake filled with pastry cream; whipped cream; jam and/or fruit, if desired.
-Use this sponge cake to make tiramisu or a trifle. Storage Keep well sealed in plastic wrap at room temperature for up to 3 days. To Freeze Yes it can! Wrap well with plastic wrap and place in a freezer bag for up to 1 month. Defrost at room temperature and use within 2 days after it is defrosted.
Anna Bucciarelli
I am giving this 5 stars even though I have yet to bake this cake. I am excited and cannot wait to try it. Who ever knew that a cake could be made with no flour? Not me, that's for sure. Thanks again Nadia - you are a gem.
Nadia
Hello Anna, thank you very much! Imagine my surprise when I learned it had no flour in it. I must admit I waited quite a long time before testing it and I wish I had tried it sooner. It definitely works! Thanks again Anna!