Dessert / Breakfast Cake
A classic Italian sponge cake with a soft, airy crumb, a delicate butter aroma, and a snowy powdered sugar finish. Simple, elegant, and perfect for breakfast, tea time, or a light dessert.
Recipe video
Heat the oven to 170°C / 340°F. Butter a 24 cm / 9.5 in round cake pan, line the base with parchment paper, then dust the sides lightly with flour.
Melt the butter gently in a small saucepan or microwave. Stir in the vanilla extract and lemon zest, then let it cool until just warm, not hot.
Place the eggs, sugar, and salt in a large mixing bowl. Beat with an electric mixer for 8 to 10 minutes, until pale, thick, and very airy. The mixture should fall from the whisk in a slow ribbon.
In a separate bowl, sift the flour, potato starch, and baking powder together. This removes lumps and helps the cake stay light.
Add the dry ingredients to the whipped eggs in 2 or 3 additions. Fold gently with a spatula, lifting from the bottom of the bowl so you do not deflate the mixture.
Take a small scoop of batter and mix it into the melted butter. This makes the butter lighter and easier to fold in.
Pour the butter mixture back into the main bowl. Fold gently until the batter is smooth and even, with no visible streaks of flour or butter.
Pour the batter into the prepared pan. Smooth the top lightly with a spatula and tap the pan once on the counter to remove large air pockets.
Bake for 35 to 40 minutes, until the cake is golden, slightly domed, and a skewer inserted in the center comes out clean. Do not open the oven during the first 30 minutes.
Let the cake cool in the pan for 10 minutes. Run a thin knife around the edge, release the cake, and transfer it to a wire rack.
When completely cool, dust generously with powdered sugar. Slice with a serrated knife for a neat, soft crumb.
