Nonna’s Sponge Cake, this is that perfect lemony, fluffy and airy cake that most Italian nonnas make to perfection!
I was intimidated by this cake for the longest time. This is the cake that I call Nonna’s Sponge cake, also known as a ciambella. I’ve tasted endless versions of it made by Italian nonnas everywhere. Each one of them bursting with pride as they serve their delicious, fluffy creation and share their tips and techniques for the perfect cake.
What sets one cake apart from the other and determines the successful outcome is the height, the dramatic height! Each time I take a bite I’m in awe at how Nonna’s Sponge Cake, such a simple cake made with few ingredients could be so utterly amazing!
I finally decided it was time to overcome my intimidation with this cake. I was at a bride’s home this fall on her wedding day (in case you were not aware, at Italian weddings there’s always a pre-ceremony buffet at the bride’s parents home). Once again, I came face to face with The Cake! I quickly sought out the baker of the cake and, of course, it was the nonna of the bride.
It lay on the buffet table untouched. I had to slice that first piece for me. Heavenly! I immediately began to praise her and, like nonnas everywhere, she explained that it was such an easy recipe and she could practically make it blindfolded. She then began to list the ingredients, which as you could imagine, she knew by heart. I quickly pulled out my cell phone and jotted down the ingredients and quantities. She did not specify any instructions as it’s obvious how to put a cake together, isn’t it?
Equipment
One week later, I attempted it without much success. Although the flavor was wonderful, it didn’t have that dramatic height. The only thing I knew 
for sure, is that you have to invert the cake pan immediately when you take it out of the oven. It must remain upside down until completely cooled in order to get that light, fluffy texture. This is the two piece tube cake pan with prongs that is necessary in order for air to be able to circulate underneath the cake while cooling.
Watch my video on how to make Nonna’s Sponge Cake!
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:
The ingredients are quite few but need to be combined in this exact order:
- Separate the eggs. Place the yolks in a large mixing bowl and the whites in the bowl of your stand mixer.
- Add sugar and vegetable oil and whisk with the egg yolks until you have a smooth, pale yellow mixture that forms ribbons when you lift the whisk.
- Add the lemon zest and lemon juice and combine.
- Sift the flour and baking powder and stir into the egg mixture.
- Finally, beat the egg whites until stiff peaks form. Fold half the egg whites into the batter, then carefully stir in the remaining half.
- Grease the cake pan with butter and dust lightly with flour before adding the batter.
- Bake in the center of a 350F preheated oven for 50 minutes.
- When the cake comes out of the oven it must be carefully flipped over in order to cool completely.
- Carefully unmold it from the pan, dust lightly with powdered sugar and serve!
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A few tips for a successful cake:
- A two piece tube cake pan or angel food cake pan with extended prongs is ideal to make this cake. When the pan is inverted it will stand on its prongs thus allowing air to circulate underneath to cool it.
- Do not over flour the cake pan otherwise the cake may slip out when inverted. If the cake partially dislodges itself from the pan, leave it be and let it cool completely.
- For best results, the eggs should be at room temperature.
- Do not over stir the mixture once you’ve added the egg whites. Stir just until the egg whites are incorporated as the batter must remain light and airy.
So, you may be thinking, all this for a sponge cake? Yes! Believe me, it’s all worth it. All it requires is a dusting of powdered sugar and you’re set. No fancy icing, layers, sprinkles, chocolate chips or anything else. This cake is perfection!
I’m still working on getting more height on my cake. Recently a relative baked one for me. I actually measured the cake and it was 11.2 centimeters high! I’m challenging each of you who loves to bake to try it out and let me know how high yours turns out. Meanwhile, I will continue baking this cake until I reach this height. Good luck to all of you!
I almost forgot to mention something! In honor of all the dedicated nonnas out there who bake this cake, especially those who deliver one to me, I have decided to simply name the cake Nonna’s Sponge Cake!
I can’t wait to hear how your cake turns out. Let me know by tagging me with photos of your beautiful cakes with @mangiabedda or #mangiabedda on Facebook or Instagram. Feel free to Pin the recipe for later. Enjoy!
If you enjoy simple cakes like I do, here are a few more for you to try out!
- Orange Ciambella
- Italian Amaretti Cake
- Sicilian Hazelnut Cake
- Italian Marble Bundt Cake
- Gluten Free Pan di Spagna
- Blueberry Olive Oil Cake
- Lemon-Vanilla Snack Cake
- Pistachio Orange Polenta Cake
- Italian Apple Yogurt Cake
- Pineapple Layer Cake with Pastry Cream
Ingredients
- 8 large eggs, at room temperature
- 1 1/2 cups granulated sugar
- 75 ml vegetable oil (1/4 cup plus 2 tbsp)
- 1 lemon, zested and juiced
- 1 1/2 cup all-purpose flour sifted
- 2 teaspoons baking powder
- powdered sugar, for dusting
Instructions
- Preheat oven to 350°F and lightly grease a two piece tube pan with butter and dust lightly with flour. Shake out excess flour.
- Separate the eggs placing the egg yolks in a large mixing bowl and the whites in the bowl of your stand mixer fitted with a whisk attachment.
- Add the sugar and oil to the egg yolks and whisk vigorously for several minutes until the mixture is pale yellow, thick and forms ribbons when you lift the whisk out of the bowl.
- Stir in the lemon rind and lemon juice. Add the sifted flour and baking powder. Stir until well combined.
- Whisk the egg whites in the mixer on medium-high speed until the whites form stiff peaks, about 3-4 minutes.
- Using a rubber spatula, gently fold half of the egg whites into the batter. When completely incorporated, fold in the remaining egg whites.
- Pour the batter into the prepared cake pan and bake for 50 minutes in the center of the oven until a toothpick inserted in the cake comes out clean. Time may vary according to your oven.
- When you remove the cake from the oven, gently turn it upside down on a flat surface and allow to cool completely before unmolding the cake, about an hour. Dust lightly with powdered sugar before serving.
Notes
- A two piece tube cake pan or angel food cake pan with extended prongs is necessary to make this cake. When the pan is inverted it will stand on its prongs thus allowing air to circulate underneath to cool it.
- Do not over flour the cake pan otherwise the cake may slip out when turned upside down. If the cake partially dislodges itself from the pan, leave it be and let it cool completely.
- For best results, the eggs should be at room temperature.
- Do not over stir the mixture once you've added the egg whites. Stir just until the egg whites are incorporated as the batter must remain light and airy.
Nutrition
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Cake was light, fluffy and tasted amazing, thank you so much for sharing!
Hi Abigail, I’m thrilled to hear that you enjoyed it, it is indeed the best!
I was pleasantly surprised to see that the cake I had baked following the recipe had looked exactly like the pic. It also tasted absolutely deliciously. Thank you.
Hello Saeeda, I am so glad to hear the cake turned out well and that you enjoyed it. Thank you for taking the time to share with me!
My grandson requested a lemon sponge cake for his birthday. I told him I was up for a challenge. I researched and read a lot of recipes and settled on yours. It was easier than I thought, your tips were perfect. He loved it. I will definitely make it again. Thank you!
Hi Diane, so glad to hear he enjoyed this recipe. I’m glad that my tips were helpful to you, thanks for taking the time to give me your feedback!
Amazing!!!
Thank you Patricia, so glad you enjoyed it!
Nadia thanks for the great cakeIade and tastesupe and was very high send you fotos.thanks again
Reni Barakat
Hello Reni, I’m so glad to hear you enjoyed and that it rose high. Sounds like it was a success!
Found this recipe this week seemed easy so decided to give it a go. Best cake I have ever made by far, what a great recipe. Delicious as it is but next time I will try a lemon drizzle, lemon and cake my two favourite things.
Hello Elaine, thank you very much for your lovely feedback. I’m thrilled to hear you enjoyed this cake, which happens to be my favorite too!
Hi Nadia! Love thus cake! Came out so fluffy and light! Perfect for entertaining! 5 star for sure!
Thank you dear Patty, so glad you enjoyed this cake. It’s my favorite!
Fantastic
So glad you enjoyed it Jaime!
I’m cant wait to use the left overs for bianco mangiare.
Now that sounds like a good idea, enjoy Jimmy!
I make the same cake, similar recipe that was from my mother. The secret to making it rise is to not flour and butter the pan. It has to stick to the sides to rise. You just cut away with a knife after cooking upside down. Let me know if you try it this way.
Hi Francesca, several readers have shared the same tip. It seems to be the right method to make it rise higher. Thanks for sharing!
Recipe looks awesome. I will try but will you be updating the recipe to remove the instruction to grease the angel food pan to get best rise? Just like when you bake an angel food cake? Also, can I add vanilla? Last question. How much lemon juice exactly? Some lemons are juicier than others, depending on the season. Thanks!!
Hello Kay, the average lemon has 2-3 tablespoons of lemon juice and therefore I would definitely recommend 3 tbsp. for this recipe. And sure you can add some vanilla, why don’t you try 1 tsp and see how you like the flavor. As for the greasing part, yes I definitely will get to that modification soon. Thank you for pointing it out. Hope you enjoy this cake!
I made this sponge cake and it turned out so well. Rose above 8cm so happy for a first try as I have tried sponge cakes before but they are usually a little flat. Love the taste … as do the rest of the family. Have already been asked by grandkids to make this again. Thanks for this wonderful recipe!
Hi Vicky, I’m thrilled to hear your cake was a success and thanks for including your measurement! I’m always fascinated to see how high they turn out. Thanks for your feedback and enjoy!
My family really enjoyed the sponge cake. Thank you for the simple recipe.
Hi Diana, so glad to hear they enjoyed it. It is definitely a simple recipe and one of my favorite cakes ever. Thanks again!
We are in the middle of a winter blizzard here in Notheast Indiana and I thought it would be a perfect time to try baking your cake. Now, Although I am an experienced baker I have never had success with chiffon or angel food style cakes. Your sponge cake turned out BEAUTIFUL! 9.525 centimeters, and delicious! (my husband had 2 large slices). Thank You.
Hello GrandmaM, we’re also in the middle of a blizzard up here in Canada so I agree, why not bake? I am so glad that your cake turned out great. And thanks for sharing that height! Take care and stay warm!
For emergencies can I use a bundt pan and flip it upside putting the pan on a bottle to hold it off the counter therefore proving ventilation while cooling?
Hello Jacque, that sounds like a great idea. I would definitely try that! I also have heard back from other readers saying that they simply don’t turn theirs over and it turns out ok but I think I would try your suggestion. Do let me know how it turns out. Thanks!
Delicious recipe, just made it today and used a standard cake tin and it turned out beautiful. I loved that you didn’t need to top it with icing or fill it with cream. This is a recipe I will use frequently. Thank you Nadia for sharing this recipe!❤️
Hi Paolina, I’m so glad to hear that. I love simple cakes like this without any icing, then again that’s because I don’t have an overly sweet tooth so it suits me just fine. Enjoy and thank you for taking the time to share with me!
Update on this delicious cake.
I used it to make a traditional Italian 3-layer wedding cake with liquor, alchermes (a cherry Italian liqueur used for cakes) and two custards (basic crema, and chocolate with ground toasted almonds). The third layer is an almond filling (not quite marzipan). I moistened the cake with liqueur out of tradition not because this cake needed moisture. It was amazing. Too bad I can’t upload a pic. Q
That sounds amazing Gabriella, I would definitely love to see a photo of that!