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Montersino sponge cake

Montersino sponge cake

Montersino sponge cake recipe from of 04-03-2018 [Updated on 28-11-2018]

The Montersino sponge cake is the recipe that I present today to make you get a base for tall and fluffy cakes. Beyond the doses and ingredients, which do not differ much from the traditional version of the dessert, what matters is Luca Montersino's method to obtain a very soft sponge cake. Preparing it is simple and with the help of photos it will surely be even easier for you! So, arm yourself with a thermometer for cakes, fresh eggs and a planetary mixer and try this recipe as the basis of your next birthday cake: *


How to make Montersino sponge cake

In a saucepan, heat the whole eggs with the sugar and vanilla, until they reach a temperature of 45 ° C.
Then put them in a bowl and whisk with a whisk until the mixture is swollen, light and fluffy, it will take about 10 minutes.

Now add the sifted flour together with the potato starch, incorporating everything gently with a spatula with a movement that goes from the bottom up.

Pour everything into a greased and floured mold or lined with parchment paper and bake in a preheated static oven at 180 ° C for 30 minutes.
Once baked, let it cool before removing it from the mold.

Your Montersino sponge cake is ready.

Get Sponge Cake Recipe Original Montersino Gif

Get Sponge Cake Recipe Original Montersino Gif. Sponge cake is the most famous basic pastry preparation: Sponge cake is one of the most widespread and used basic pastry preparations.

The sponge cake recipe by Luca Montersino - Fornelli_e. from The sponge cake recipe proposed by luca montersino at e & # 039 always noon, the program & # 8230 Eggs, sugar, flour and starch are transformed into a soft cake to be stuffed! Eggs, sugar, flour and starch are transformed into a soft dessert to be stuffed!

In this recipe, we have prepared a small base using 3 eggs (yolk + egg white = 50g), then for 150g of eggs, we used 100g of flour and 100g of sugar, that is 2/3 of the weight of the eggs.

Versatile and good, sponge cake is a dessert suitable for everyone, young and old, rich and poor, more or less greedy. 1 medium sized sponge cake (my recipe here) 400 gr of whipping cream powdered sugar to taste For a 22 cm pan 250g of eggs at room temperature 175g of granulated sugar 150g of flour 00 50g of potato starch. As I said at the beginning, the original sponge cake is made up of only three ingredients and yet it is difficult to give you a precise recipe.


In this version we will use the potato starch which will make everything softer and more sustained during cooking.

With its versatility it can really be a good ally in the kitchen:

The origins of the sponge cake.

Sponge cake is the most famous basic pastry preparation:

A pastry base with the recipe of master luca montersino for a perfect result.


Add to your favorite recipes.


In this version we will use the potato starch which will make everything softer and more sustained during cooking.

The first involves whipping the whole eggs with sugar without dividing the egg whites from for the preparation of the sponge cake (considering a cake pan with a diameter of 24 cm) the following ingredients are needed

Lara's Cakes

Yesterday I tried to make the sponge cake following the recipe of Luca Montersino (. Obviously taken from his book "Sins of gluttony").
These are the doses for two 18/20 cm diameter trays. I used two disposable aluminum cups.

250 grams of whole eggs (should be 5 but it is always better to weigh them)
175 g. sugar
150 gr. flour 00
50 gr. potato starch
1 bourbon vanilla bean

In a saucepan, heat the eggs with the sugar and vanilla until they reach a temperature of 45 & # 176. Put everything in a planetary mixer with a whisk and whip it until the mixture is frothy and clear. Remove from the machine and add sifted flour and starch with a rubber whisk, mixing everything slowly from top to bottom. Pour the mixture into greased and floured pans and cook at 190 & # 176 for 20 minutes.

Personal Notes:
- if you do not have vanilla, replace it with the zest of a grated lemon.
If you don't even have lemon, don't despair, even without an aroma the pan dispagna will be fine .. obviously it will be a little less fragrant!
-Montersino does not specify how long the eggs should be whipped with sugar in the planetary mixer. I inflate them for about 20 minutes. I know it's a long time but it is necessary for them to incorporate enough air to swell in cooking (remember that it is a yeast-free dessert !!)
-Montersino is recommended (and it is a rule that applies to all desserts but in particular to sponge cakes and shortcrust pastry) to grease the trays with butter and never use parchment paper because it isolates the dough from the heat. I grease the pans but do not put them in flour and the cakes come off well anyway.
- after 20 minutes of cooking, the sponge cake may seem not yet perfectly cooked due to a slightly clear complexion. Do not leave it any longer in cooking. Remove the trays from the oven and let them cool. You will see that they will turn out without problems and that the dough will be soft but dry!
-Needless to say, I find this recipe very good !!

Enriched sponge cake

ENRICHED SPONGE CAKE recipe by Luca Montersino


Beat the eggs and egg yolks with the sugar, vanilla seeds and the grated rind of the lemons.

Melt the butter (me in the microwave) and let it cool.

Pour a couple of spoonfuls of whipped egg whites into the melted butter and mix.

Pour the butter and egg cream into the whipped egg mixture and whip again. Finally, incorporate the sifted flour and starch and mix gently from the bottom upwards so as not to dismantle everything.

Pour the mixture thus obtained into a greased and floured baking pan.

Bake the sponge cake in a preheated oven at 180 ° C for 30-45 minutes depending on the power of the oven.

Remove from the oven, allow to cool completely and pass onto a tray.

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Montersino Sponge Cake - Recipes

Dear Agata, I trust your suggestion. this month is my husband's birthday and I want to try this recipe of yours. judging from the photos the result is perfect. I wish you a good weekend!

Nice recipe dear! Our Lolly is a Motersino fan!

Hi Agata! But you know that I have already met Montersino twice! That book is the first that my Pulcio (my husband) gave me and it is the one autographed by him! Then I have the book dolce temptations and all the DVDs that come out on newsstands! I spotted the last book .. Sins of chocolate! I hope to have it in my library as soon as possible!

Yours is indeed a marvel. Good w.e.

I love that book and I've already had the opportunity to experience the fantastic Montersino sponge cake! :-)
Congratulations, you did it perfectly!

I did not know this version of the sponge cake. To try of course! A thousand thanks. Paola

Thanks friends bloggers. with Luca Montersino you are never wrong !!
Anna but where did you meet him 2 times. In Rome ??

Excuse me then you were Lolly. The monterino fan.

It looks beautiful !! Great recipe !!

Luca Montersino is a great pastry chef. ever since I tried her starchy custard I have never left it. I prepare the sponge cake too but I didn't know the trick of reheating the eggs.
Thank you :)

Nice your blog. Delicious recipes .. If you feel like it, come and visit me on See you soon kisskiss

But you have a fairy tale, I want to try it as soon as possible!
A hug!

fantastic a perfect color

I did not know this version, I definitely have to try it! You came up with a treat! Hello

Montersino's recipes are a guarantee but you have to be good all the same and you are. Compliments!

hello. beautiful blog. I added myself.
come by if you like :)

I love the Montersino sponge cake too! It's the best.

I fully agree. the PDS of montersino is the best very good. congratulations came very well

hello agata but do you put the eggs directly on the fire or in a bain-marie? and you simply mix them with a ladle or with an electric mixer?

Hello dear Sonia, I put the eggs with sugar on the fire and mix by hand .. until they become lukewarm and then I put them in the blender or planetary mixer !! ^ _ ^

hello agata! I read ke like me you too have the book of the teacher luca montersino! :) I also tried to make the sponge cake but unfortunately I couldn't. It is not inflated at all .. I don't know what the problem was! I did it in a 28 in diameter cake pan while in his book he says for one of 18! maybe the problem is due to the doses too small for my mold? what do you think? thank you very much and congratulations yours is wonderful!

Hello . I would have liked you to have put your signature, so much to have the pleasure of knowing who I am addressing, but it doesn't matter I understand that we are two Montersinite right? So in my opinion his pd spain is absolutely the best I have ever tried, at the beginning making it can present some inconvenience but it is overcome! Often it does not swell well because the eggs are not whipped very well with the sugar that they must literally write !! And the other inconvenience you hit the spot: Pans of dimensions not suitable for the doses! I always double the dose for my 28 cm mold! I hope I have been of help! :) I wish you a good baking!

Recipe Montersino method sponge cake with Kenwood

We offer you a basic preparation: Sponge cake with Montersino method made with our trust Kenwood Cooking Chef, an easy-to-prepare base dough that will allow us to create many cakes filled with custard and cream, chocolate ganache and jam.

The recipe is from Luca Montersino, internationally renowned Piedmontese pastry chef, pastry teacher, prominent figure of the satellite TV channel Alice as a pastry chef and author of numerous pastry and cooking books.

If you think you are facing a recipe for a Sponge cake impossible you are wrong, the sponge cake recipe with Montersino method it's a great recipe and very easy to prepare, let's get to work right away !!

  • Yield: 12
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Serving: For a party

Recipe Montersino method sponge cake with Kenwood


  • Eggs - 250 gr
  • Sugar - 175 gr
  • Flour 00 - 150 gr
  • Potato starch - 50 gr
  • Vanillin - 1 sachet
  • Lemon - Lemon zest
  • Kenwood accessories
  • Coarse wire whisk
  • Pastry spatula


  • Mount the coarse wire whisk on the Kenwood Cooking Chef and place in the bowl egg (250 gr) and lo sugar (175 g)

  • Set the temperature at 45 ° and the mixing speed at 3 then mix the ingredients
  • Bring the temperature at 0 ° and mount a full speed for 15 minutes
  • While assembling, join the grated lemon zest and the vanillin sachet (or 1 vanilla bean)
  • So, sift through the flour (150 gr) and the potato starch (50 g)
  • Remove the bowl from the mixer e gently incorporate from the bottom up the mixture of flours in three times with a spoon or with the pastry spatula directly in Kenwood
  • Pour into the greased mold with a thin layer of butter and floured, without leveling or beating the mold
  • Put in a preheated oven a 180 ° C for about 20 minutes
  • Allow the sponge cake to cool and cut it in half to spread the filling


Montersino recommends cutting the sponge cake only when it is completely cold, preferably frozen or refrigerated, so that it does not fall apart during cutting.


In a saucepan, heat the eggs, sugar and vanilla until they reach a temperature of 45 °. This will allow the maximum development of the egg whipping.
Put the heated eggs in the mixer and, with the help of a whisk, whisk until the mixture is frothy and clear.
Remove from the machine and add the flour by hand, sifted together with the potato starch, with a movement from bottom to top.
Pour the mixture into the greased and floured molds.
Bake in the oven at 190 degrees for 20 minutes.

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Montersino Sponge Cake - Recipes

Recipe It's always noon: preparation and ingredients of the sponge cake, a dessert by Luca Montersino

The Friday episode a It is always noon could only end with a dessert. Antonella Clerici announced that Luca Montersino will be the protagonist every Friday in his program to reveal to the public at home some tricks in the kitchen and in particular for the preparation of desserts. The pastry chef wanted to give the public today a basic recipe that of sponge cake. The ingredients of today's dessert at It's always noon are: 80 grams of 180 W flour, 35 grams of potato starch, 100 grams of egg whites, 110 grams of granulated sugar, 65 grams of egg yolks, 0.5 grams of lemon peel and 0.3 grams of vanilla bean. For prepare Luca Montersino's sponge cake in a saucepan heat half the sugar with the egg whites. Bring to a temperature of 45 °, when the pan is warm on the outside then the temperature will be right.

It's always noon with Antonella Clerici: Luca Montersino prepares the sweet recipe for sponge cake

Today at It's always noon, Antonella Clerici, that faced an unexpected event, has assisted Luca Montersino in the preparation of a sweet pastry base: the sponge cake. The making of the cake continues by pouring the mixture of sugar and egg whites into a planetary mixer. Whip the dough and when it has become frothy add the other half of the sugar. In a separate bowl, combine the egg yolks, lemon zest and vanilla and turn the mixture. The preparation of the sponge cake presented today, 2 October, at It's always noon continues by combining the egg white mixture with the yolks. Combine everything well and add the flour and baking powder, sifted. Turn everything well until you get a lump-free dough.

It's always noon, 2nd October episode: sponge cake recipe

To complete the making of the sponge cake by Luca Montersino at È semper mezzogiorno, pour the mixture into a greased and floured cake pan. Then cook at 180 degrees for 30 minutes. Those with a sweet tooth can also try the aunt Cri's donut with ricotta and figs from yesterday to It's always noon.

Simply Good

In this first post, we present the sponge cake, in the version of the master Luca Montersino. Yes, we too are followers of Luke (as we confidentially call him in the family). We have his books and we have seen practically all of his recipes on the web, not being able to follow him on TV.

In a saucepan, pour the eggs and sugar, place on the heat, mix with a whisk until you reach approximately 45 & # 176. Then pour the eggs either in the planetary mixer of a mixer or in a bowl to whip them with an electric whisk you will have to obtain a very frothy and clear mixture (about 10 minutes). Specifically, you will have to see that the mass & # 8220writes & # 8221 that is, by making it fall flush with the compound this draws on the underlying mass without immediately falling to the bottom.

Remove from the mixer and add the vanilla seeds and then the flours previously sifted together. Gently mix from top to bottom. Then place, with delicate movements, the mixture in a previously greased and floured baking pan.

Sponge cake by Luca Montersino

And with this simple simple recipe I finished keeping my promise and posting both Montersino recipes used for the Mimosa Cake! I had never made sponge cake because it is not a dessert that I particularly love. and for this very reason I was terrified that it would not fit me well, that it would not grow or deflate. and instead. spongy, soft, fragrant, very good. in short, perfect! thanks Luca Montersino. without you I surely would never have done it)

Sponge cake L. Montersino

Ingredients (for a 22-24 cm cake pan):

- 250 g eggs
-175 g granulated sugar
-150 g flour 180 W
-100 g potato starch
-1 bourbon vanilla bean (I vanillin)

-Put the whole eggs in a saucepan, add the sugar and bring everything to the maximum temperature of 45 & # 176-47 & # 176, stirring constantly with a whisk.
- Whip the eggs in the planetary mixer at maximum speed until the mixture is swollen, foamy, which writes
-Add the vanilla seeds (in my case the vanillin)
-Remove from the machine and add, little by little, by hand with a rubber spoon the sifted flour together with the potato starch, mixing everything gently from bottom to top
-Put the mixture thus obtained in the previously greased and floured hinged mold, without leveling
- Bake at 190 & # 176 for about 30 minutes

Video: How to make a perfect Genoise. Sponge cake