A process is described for the production of a packaged shelf-stable sponge-type bakery product having a casing of chemically leavened cake and a filling inside the casing, which comprises the steps of: a) preparation of a first mixture batter comprising sugar, flour, animal and/ or vegetable oils and/ or fats, at least one leavening agent, starch, egg products and optionally water and at least one organoleptically characterising ingredient； b) emulsification and dosing of the first batter on a baking surface； c) pre-steaming baking the first batter with the formation of a layer of semi-baked mixture； d) dosing of a filling inside the layer of semi-baked mixture of step c), placed in a baking mould which gives to the layer of semi-baked mixture a concave shape, thus obtaining an open filled semi-finished product； e) preparation of a second mixture batter comprising sugar, flour, vegetable and/ or animal fats and/ or oils, at least one leavening agent, starch, egg products and optionally water and at least one organoleptically characterising ingredient； f) emulsification and dosing of the second batter obtained in step e) on the open and filled semi-finished product of step d), thus obtaining a covered and filled semi-finished product； g) steam baking of the covered semi- finished product obtained in step f) with the formation of a baked and filled bakery product that comprises a cake casing and an inner filling； h) cooling of the baked and filled bakery product thus obtained； i) packaging of the baked and filled bakery product. A baked bakery product obtained according to the process of the invention is also described.
