Mimi’s Classic Italian Sponge Cake

Mimi’s Classic Italian Sponge Cake

Mother’s Day is just upon us and I can’t think of a more perfect cake to celebrate mom with. This cake is light, just sweet enough and bright with notes of lemon zest. The best part? You probably have most of these ingredients in your home! This cake was a staple in our household and still is. When I’m feeling nostalgic or homesick it’s these recipes that bring me back to my roots that I lean on. Now get your fork ready and dive into this delicious and perfectly mom-worthy classic sponge! 


1 cup organic all purpose flour
1 tsp baking powder
Pinch of Salt
​6 pasture raised & humane certified eggs, divided
1 cup organic raw sugar
1 tsp pure vanilla extract
1 tsp fresh lemon juice

1 pint organic heavy whipping cream
1 tsp vanilla extract
2-3 tbsps of pure maple syrup, to taste
1 container of organic strawberries (or other preferred fruit, pineapple also goes well)
Zest of 1/2 lemon 
​Mint to garish, if desired


  • Preheat oven to 325°F
  • Prepare 2 small or 1 large round baking pans by butter generously, then dust them with flour. Dump out any excess flour. 
  • Sift together the flour, baking soda and salt. 
  • In a separate bowl beat yolks and sugar until it ribbons. Next add in the vanilla and lemon juice, beat to incorporate. 
  • Mix in 1/2 of the flour mixture.
  • In a separate bowl beat the egg whites until stiff peaks form. Then, slowly add in the 2nd half the flour mixture 1/3 at a time – fold it in very gently. 
  • Once the egg whites and the 2nd half of the flour mixture have been combined, slowly add this mixture into the egg yolk mix – once again slowly and gently folding in 1/3 at a time. 
  • Bake for 30-40 minutes or until a toothpick comes out clean from the center.
  • While the sponge is baking: In a bowl add the whipping cream, vanilla extract and maple into a bowl. Beat until thick and then place in the refrigerator. 
  • Allow cake to cool before frosting. You don’t want to frost this cake until you’re ready to serve it. At that time, generously frost the tops and sides (if you have two small cakes, frost the center as well). Layer your fruit on the top (or in the center) and zest the lemon over top.
  • Enjoy!


Recipe: Original from my grandma Mimi 
Photos: Original by Trevor Walsh

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