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A close up of an Italian sponge cake with slices removed to see the yellow pastry cream inside.
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Torta Nua (Italian Cake with Pastry Cream)

Use the camera icon to toggle the step by step photos on and off. Torta Nua, a delicious Italian sponge cake flavoured with vanilla and lemon and filled with a delicious lemon pastry cream.
Prep Time35 minutes
Cook Time50 minutes
cooling time30 minutes
Total Time1 hour 55 minutes
Course: Dessert
Cuisine: Italian
Servings: 12 servings
Author: Emily Wyper

Equipment

  • 9-inch loose bottom springform cake pan
  • Baking parchment
  • Sieve
  • Stand mixer or electric hand whisk
  • Plastic wrap (cling film)

Ingredients

For the Crema pasticcera

  • 3 large egg yolks (I use golden yolks but this is not necessary)
  • 355 ml (1.5 cups) whole milk
  • Peel of 1 lemon
  • 30 g (1/4 cup) cornstarch
  • 50 g (1/4 cup) sugar
  • 1 teaspoon vanilla extract

For the Cake

  • 280 g (2 cups) Italian 00 flour (can also use all-purpose flour)
  • 115 g (1 stick) unsalted butter melted
  • 2 teaspoons baking powder
  • 4 large eggs
  • 180 g (3/4 cup plus 2 tablespoons) caster/superfine sugar (can also use granulated)
  • Zest of 1 lemon
  • 120 ml (1/2 cup) whole milk
  • Powdered/icing sugar for dusting on top

Instructions

To make the pastry cream

  • Peel the lemon in strips using a vegetable peeler and place it in a large saucepan with the milk and vanilla extract. Heat the milk until it just starts to simmer then turn off the heat immediately (photo 1).
    two photos showing how to heat milk with lemon and vanilla and mix sugar, egg yolks and cornstarch in a bowl.
  • Meanwhile, in a large bowl, combine the egg yolks, sugar and cornstarch and whisk until smooth and combined (photo 2).
  • Add a splash of the hot milk to the egg mixture and whisk it in. Place a sieve over the bowl and pour in the remaining milk, straining out the lemon peel. Give it a good whisk to avoid the eggs overcooking (photos 3 and 4).
    Two photos in a collage showing how to strain the lemon peel from the milk and how the mixture should look in the bowl.
  • Pour the mixture back into the large saucepan you heated the milk in and heat on a medium-low heat until very thick. I use a wooden spoon until I can feel the pastry cream starting to thicken, then switch to a hand whisk to avoid any lumps.
    • Tip: Pastry cream can take a while if the heat isn’t high enough. If it hasn’t started to thicken after 5 minutes, turn the heat up, but watch for lumps and use a hand whisk as soon as you feel it thickening.
  • Pour the pastry cream into a clean bowl and cover it with plastic wrap, directly on top of the cream to stop a skin from forming. Let it cool for 20-30 minutes (photos 5 and 6).
    Two photos in a collage showing how thick pastry cream should look and how to cover it in a bowl with plastic wrap on top.

To make the cake

  • Preheat the oven to 180C (350F) static (non-fan oven). Grease your cake pan with butter and line the bottom with parchment paper. Place the cake pan on a baking tray and set aside (photo 7).
    Two photos in a collage showing how to prepare a cake pan for torta nua and how to whisk flour in a bowl.
  • Melt the butter in a saucepan and let it cool (warm is fine, just not hot). Warm the milk in a separate saucepan so it’s not fridge cold; it should be tepid and not hot.
  • Add the flour and baking powder to a bowl and give it a quick whisk to aerate it (photo 8).
  • Put the eggs, sugar and lemon zest to a the bowl of a stand mixer (or use a large mixing bowl and an electric hand whisk). Beat with the whisk attachment on medium speed. Once the mixture combines, continue to beat it for 2 minutes; it should be frothy (photos 9 and 10).
    Two photos showing the before and after of mixing eggs, sugar and lemon zest in a mixer.
  • Next, add the melted butter and whisk it in, followed by the milk.
  • While whisking, add the flour and baking powder a spoonful at a time until it is all used up. Whisk for a few seconds until thoroughly combined (make sure to scrape down the sides of any excess flour and whisk it in) (photo 11).
    Two photos in a collage showing what the cake batter should look like once ready and in the cake pan.
  • Pour the batter into your prepared cake pan, then dollop over spoonfuls of pastry cream. I use roughly 2 tablespoons of pastry cream per dollop and place them in a circle around the outside, then in the middle (photos 12 and 13).
  • Bake in the oven for 35 minutes (check with a skewer inserted into the sponge). Remove from the oven and let it sit for 10 minutes before removing the springform ring (if using) (photo 14).
    Two photos in a collage showing the before and after baking torta nua.
  • Once completely cool and just before serving, dust some powdered sugar over the top, cut into slices and serve.

Notes

  • Use a kitchen scale: although I have provided US cup measurements which I have measured myself during the testing process, I've found that this cake isn't very forgiving of any incorrect measurements, so I highly recommend that you use a kitchen scale.
  • Milk and butter temperature: make sure both the melted butter and milk are either warm or at room temp. Don't put hot liquid into the cake.
  • Cooling the pastry cream: It's ok to use warm pastry cream but again not piping hot, so I recommend cooling the pastry cream for at least 20-30 minutes before using.
  • Storage: The cake will keep well in a cool place, out of direct sunlight, for up to 2 days, then should be refrigerated. Cakes can dry out in the fridge, so the cake is at its best in the first 1-2 days.
  • I don't recommend freezing.

Nutrition

Calories: 244kcal | Carbohydrates: 37g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 233mg | Sodium: 123mg | Potassium: 140mg | Fiber: 0.02g | Sugar: 21g | Vitamin A: 365IU | Calcium: 119mg | Iron: 2mg
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