This sponge cake recipe yields double the amount of cake you’ll need for your zuccotto. I prefer to bake a bigger sponge cake to be sure I have enough to line my zuccotto, and save what is left for breakfast. It’s delicious slightly toasted and topped with ricotta and your favorite jam.
Bake the sponge cake the day before and wrap it in aluminum foil once cool; it will be easier to slice.
