Italian Pastries

how to make Italian creamy sponge pastry

This sweet Italian creamy sponge pastry is made with “pan di spagna” stuffed with a soft and tasty cream or whipped diplomatic and finally topped with icing sugar.


  • 5 eggs
  • 5 oz sugar
  • 2 oz potato starch
  • 1 cup flour
  • chantilly cream ***
  • icing sugar 



sponge pastry ingredients

Whip the eggs with the sugar until creamy.

beaten egg


Combine the potato starch and the flour and mix gently.

cream with flour



Transfer the mixture into a sac-a-poche and form small balls. Put them into cups.

raw sponge pastry


Bake at 200°C (390°F) for 15 minutes. Prepare the whipped cream.

cream and  butter


Once cooked, leave to cool and fill them with cream. You can cut them in half, or make a hole under the cakes and fill them.


sponge pastry

Arrange them in the cups and finally sprinkle with icing sugar.

Sponge pastries is now ready to be served!

sponge pastry






*** How to make Chantilly Cream



  • ⅔ cup heavy cream
  • 1 tsp. brandy
  • 1 tsp. Grand Marnier
  • ¼ cup sugar
  • 2 Tbs. dairy sour cream
  • 1 tsp.Pure Vanilla Extract



  1. Refrigerate a medium-size bowl and beaters until very cold.
  2. Combine cream, vanilla, brandy, and Grand Marnier in the bowl and beat with electric mixer on medium speed for one minute.
  3. Add the sugar and sour cream and beat on medium just until soft peaks form, about 3 minutes.


Do not overbeat.

Overbeating will make the cream grainy, which is the first step leading to butter.

Once grainy, you can’t return it to its former consistency (but if this ever happens, enjoy it on toast!)





Facebook Comments
Print Friendly, PDF & Email

You Might Also Like

No Comments

    Leave a Reply