Italian Sponge Cake

This simple Italian Sponge Cake recipe makes a moist marzipan cake that is still fresh the next day and is easy to prepare.

Italian Sponge Cake

Ingredients for Italian Sponge Cake:

200 g almond paste
3 eggs
95 g sugar
2 tablespoons of whole milk
125 g butter
150 gr flour
8 g baking powder
1 pack of bitter almond oil


First melt the butter slowly at a moderate temperature.

Cover the base of the small springform pan with baking paper, grease the edges with butter and lightly flour them. Preheat the oven to 350 °F top and bottom heat.

Now shred the marzipan mixture into small pieces and place in a mixer.

Then mix in the room-warm eggs one at a time for 2-3 minutes, after which the mixture should be well creamy. (Any small remaining marzipan crumbs will dissolve afterwards).

Now add the sugar, milk and melted butter and 2-3 drops of bitter almond oil to taste, then whisk everything together.

Mix the flour with the baking powder and stir into the marzipan-sugar mixture.
Now pour the dough into the springform pan, smoothing the surface with a dough scraper.

Finally, bake the moist marzipan cake in the oven on the 2nd shelf for approx. 25-30 minutes.

Then remove and allow to cool slightly, open the baking tin ring and allow the cake to cool completely.

More Delicious Sponge Cake Recipes


If you want to get delicious daily cake recipe suggestions. You can join our Facebook group called Easy Cake Recipes UK.

We would be very happy if you share your thoughts about our recipe with us using the comment field below.

Italian Sponge Cake
Articles: 278

Leave a Reply

Your email address will not be published. Required fields are marked *