This layer cake is perfect for parties and celebrations, even for children since it contains no alcohol. It is made with sponge cake, called Pan di Spagna in Italian, which is one of the foundations of pastry. Add a soft cream made of whipped cream and mascarpone, plus plenty of fruit, and you have a delicious and elegant dessert.

The sponge cake in this recipe does not include baking powder, so a few precautions are necessary during preparation, and using an electric mixer makes all the difference.

The name “Pan di Spagna” comes from the fact that it was invented in 1747 by the Genoese chef Giobatta Cabona while in Spain, where his employer, the diplomat Domenico Pallavicini, was on a mission. Pan di Spagna is a simplified version of the “Genoise” recipe, which Cabona also created. It is said that he was inspired by the “Savoiardo” (Ladyfinger or Biscuit of Savoy) to develop sponge cake, as the ingredients are quite similar.

I used strawberries since they are just coming into season, but you can use mixed berries or other types of fruit.

Ingredients

For the sponge cake:

• 160 g all-purpose flour
• 4 high-quality eggs, which must be at room temperature
• 160 g granulated sugar

For the mascarpone and whipped cream filling:

• 500 ml heavy whipping cream
• 500 g mascarpone
• 4 heaping tablespoons powdered sugar
• A few drops of pure vanilla extract

For the strawberry sauce:

• 150 g strawberries, washed
• 2 heaping tablespoons powdered sugar
• 1 teaspoon lemon juice

For decoration:

• 350 g strawberries (200 g diced for the filling, the rest for decoration), washed
• White chocolate eggs or white chocolate for garnish (you can use chocolate chips)
• 2 tablespoons powdered sugar for dust

Method

1. Line a 24 cm (9-inch) round cake pan with parchment paper and preheat the oven to 160°C (320°F) static. Beat the whole eggs with the granulated sugar until the mixture is very soft and pale (it should form ribbons and become almost white and frothy). Gradually fold in the sifted flour, mixing gently with your hands in upward movements.

Use a spatula to pour the batter into the pan and bake at 160°C for 35-40 minutes.

Check for doneness with a toothpick before removing from the oven. Let it cool for a few minutes, then turn it out onto a wire rack to cool completely.

2. Blend 150 g of strawberries with 2 tablespoons of powdered sugar, 2 tablespoons of water, and 1 teaspoon of lemon juice. Heat the mixture on the stove until it reaches a boil, then remove from heat immediately (or microwave until hot).

3. In a bowl, whip the cream with the mascarpone, 4 heaping tablespoons of powdered sugar, and a few drops of pure vanilla extract.

4. Slice the sponge cake horizontally into three thin layers. Take the first layer and soak it with the strawberry sauce, then spread a bit less than 1/3 of the mascarpone cream over it and top with half of the diced strawberries.

Place the second layer on top of the first, and repeat: soak with the strawberry sauce, spread  with a bit less than 1/3 of the mascarpone cream, and top with the remaining diced strawberries.

Place the third layer on top, again soak with strawberry sauce, then cover both the top and sides with the remaining mascarpone cream. 

Finish by decorating with halved or sliced strawberries in a decorative pattern. Garnish with white chocolate eggs and dust with powdered sugar before serving.

Enjoy your cake! 😊