This simple Italian Sponge Cake recipe makes a moist marzipan cake that is still fresh the next day and is easy to prepare.
Ingredients for Italian Sponge Cake:
200 g almond paste
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.
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