ITALIAN CREAM FILLED SPONGE CAKE



ITALIAN CREAM FILLED SPONGE CAKE

A Light European-Style Sponge with Rich Italian Cream Filling

Italian Cream Filled Sponge Cake is a refined dessert that balances airy sponge layers with a luxuriously smooth cream filling. Unlike heavier butter cakes, this style relies on whipped eggs for lift and structure, resulting in a cake that feels elegant, light, and perfectly suited for celebrations, afternoon tea, or special occasions.

This cake draws inspiration from classic Italian pastry traditions—simple components, precise technique, and a focus on texture rather than excessive sweetness.

Why Italian Cream Filled Sponge Cake Is So Special

This is the kind of cake you’ll find in European bakeries—beautiful, restrained, and timeless.

Ingredients

Sponge Cake

  • 6 large eggs, room temperature

  • ¾ cup (150 g) granulated sugar

  • 1 teaspoon vanilla extract

  • ¾ cup (95 g) cake flour, sifted

  • ¼ teaspoon salt

Italian Cream Filling

  • 1½ cups (360 ml) heavy whipping cream, cold

  • ½ cup (120 g) mascarpone cheese, cold

  • ⅓ cup (40 g) powdered sugar

  • 1 teaspoon vanilla extract

Optional Garnishes

  • Powdered sugar

  • Fresh berries

  • Chocolate shavings

  • Toasted sliced almonds

Step-by-Step Instructions

1. Prepare the Pan

Preheat oven to 350°F (175°C).
Line the bottom of an 8- or 9-inch round cake pan with parchment paper. Do not grease the sides.

2. Whip the Eggs

In a large bowl, beat eggs and sugar together on high speed for 6–8 minutes, until thick, pale, and tripled in volume.
Mix in vanilla gently.

This step is critical—the air whipped into the eggs gives the sponge its structure.

3. Fold in Dry Ingredients

Sift flour and salt together.
Gently fold into the egg mixture in three additions using a spatula.
Do not overmix or deflate the batter.

4. Bake

Pour batter into prepared pan and smooth the top.
Bake for 25–30 minutes, until golden and springy to the touch.

Cool upside down on a wire rack. Once completely cool, remove from pan.

Italian Cream Filling

  1. Beat mascarpone until smooth

  2. Add powdered sugar and vanilla

  3. Slowly stream in cold cream while beating

  4. Whip until soft-to-medium peaks form

The filling should be silky, spreadable, and stable.

Assemble the Cake

  1. Slice sponge cake horizontally into two or three layers

  2. Spread Italian cream filling evenly between layers

  3. Lightly frost the top or leave the sides bare for a rustic look

  4. Garnish as desired

Professional Tips for Success

  • Use cake flour for the softest crumb

  • Always fold gently—sponge cakes rely on trapped air

  • Chill the filled cake for 1–2 hours before slicing

  • Use a serrated knife for clean layers

Variations

Chocolate Italian Cream Sponge Cake

Add 2 tablespoons sifted cocoa powder to the flour.

Lemon Cream Filled Sponge Cake

Add 1 teaspoon lemon zest to the filling and brush layers with lemon syrup.

Berry-Filled Italian Sponge Cake

Layer fresh strawberries or raspberries with the cream.

Coffee Cream Version

Add 1 teaspoon espresso powder to the filling.

Storage & Make-Ahead

  • Refrigerate up to 3 days

  • Best served chilled or slightly cool

  • Not ideal for freezing once filled

Frequently Asked Questions

Is this cake overly sweet?
No. Italian-style desserts emphasize balance rather than sweetness.

Can I use cream cheese instead of mascarpone?
Yes, but mascarpone provides a smoother, more authentic texture.

Why cool the sponge upside down?
It prevents collapse and preserves height.

Final Thoughts

Italian Cream Filled Sponge Cake is a celebration of simplicity and technique. Light, creamy, and beautifully balanced, it’s a dessert that feels elegant without being heavy—perfect for those who appreciate classic European-style baking.

OTHER RECIPES



ITALIAN CREAM CAKE RECIPE INGREDIENTS
SMALL:
  • 6 eggs
  • 1 c. sugar
  • 1 c. cake flour (Soft-as-Silk)
  • 1 tsp. baking powder
LARGE:
  • 8 eggs
  • 1 1/2 c. sugar
  • 1 1/2 c. cake flour (Soft-as-Silk)
  • 1 1/2 tsp. baking powder
ITALIAN CREAM CAKE RECIPE INSTRUCTIONS

Separate egg whites from egg yolks. 
Place egg whites in separate large mixing bowl and set aside. 
Put egg yolks in a separate large mixing bowl. 
Add sugar and beat until frothy.
 Fold in sifted flour and baking powder to egg yolk and sugar mixture.
 Beat egg whites until stiff and fold into flour mixture. 
Pour into an ungreased 9"x13" pan or tube pan. 
Bake at 350°F for 30 to 35 minutes. 
Cool on wire rack. 
Remove from pan. 
Top cooled 9"x13" cake with Cream Filling. 
Top cooled tube pan cake and fill middle of cake with Cream Filling.

ITALIAN CREAM FILLING:
ITALIAN CREAM CAKE RECIPE INGREDIENTS
  • 1 pint milk
  • 3 eggs
  • 1/2 c. sugar
  • 1/2 c. flour
  • Almond & vanilla extract
  • 1 lump (1 oz.) butter
INSTRUCTIONS
Beat eggs, sugar, milk and flour. 
Cook over flame on the stove until thick, stirring constantly. 
Remove from heat, beat the mixture with an electric beater and add butter, almond and vanilla extract. Beat until smooth....enjoy the Italian cream cake recipe !
italian-cream-cake-iv.

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