Carnival Sponge Cake

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Carnival Sponge Cake

Schiacciata alla Fiorentina is a fluffy, delicately scented Mardi Gras cake. It is one of the dairy-free desserts that we make during our cooking courses in Italy.

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 40 minutes
  • Yield: 12


  • Juice and zest of 1 orange
  • 150 g (3/4 cup) sugar (caster if you have it, if not, grind whatever you have finely)
  • 2 eggs
  • 250g (2 cups) plain (all-purpose) flour
  • 5 tablespoons sunflower or olive oil
  • 1 tablespoon (14 gr) of natural baking powder
  • 150 ml (just over half a cup) milk
  • Powdered sugar, to decorate


  1. Preheat the oven to 190°C/375°F.
  2. Beat together all the ingredients well adding the natural baking powder last.
  3. Put the mixture in a 20×30 cm (9×13 inch) -or equivalent- cake tin lined with parchment paper, bake for 20-30 minutes, until a skewer inserted in the centre of the cake comes out clean.
  4. Allow to cool for at least 30 minutes. Turn out onto a plate.
  5. Serve by itself, or cut in half and layered with with whipped cream or confectioner’s custard (“crema pasticciera” in Italian).

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