Process for the production of a packaged shelf-stable sponge-type bakery product having a casing of chemically leavened cake and a filling inside said casing, which comprises the steps of: a) preparation of a first mixture batter comprising sugar, flour, animal and/or vegetable fats and/or oils, at least one leavening agent, starch, egg products and optionally water and at least one ingredient characterising the taste and the appearance of the finished bakery product; b) emulsification and dosing of said first batter on a flat baking surface, wherein said emulsification is carried out by passing the batter in a turboemulsifier with the incorporation of a percentage of air by volume based on the volume of the mixture comprised between 26 and 30%; c) pre-steam baking of said first batter with the formation of a layer of semi-baked mixture; d) dosing of a filling inside said layer of semi-baked mixture of step c), placed in a baking mould of semispherical shape, which gives to said layer of semi-baked mixture a concave shape, thus obtaining an open and filled semi-finished product; e) preparation of a second mixture batter comprising sugar, flour, animal and/or vegetable fats and/or oils, at least one leavening agent, starch, egg products, and optionally water and at least one ingredient characterising the taste and the appearance of the finished bakery product; f) emulsification and dosing of said second batter obtained in step e) on said open and filled semi-finished product of step d), thus obtaining a covered and filled semi-finished product, wherein said emulsification is carried out by passing the batter in a turboemulsifier with the incorporation of a percentage of air by volume based on the volume of the mixture comprised between 35 and 40%; g) steam baking of said covered semi-finished product obtained in step f) with the formation of a baked and filled bakery product that comprises a casing of cake having a humidity content comprised between 20% and 30%, and an inner filling; h) cooling of said baked and filled bakery product thus obtained; i) packaging of said baked and filled bakery product; a) preparation of a first mixture batter comprising sugar, flour, animal and/or vegetable fats and/or oils, at least one leavening agent, starch, egg products and optionally water and at least one ingredient characterising the taste and the appearance of the finished bakery product; b) emulsification and dosing of said first batter on a flat baking surface, wherein said emulsification is carried out by passing the batter in a turboemulsifier with the incorporation of a percentage of air by volume based on the volume of the mixture comprised between 26 and 30%; c) pre-steam baking of said first batter with the formation of a layer of semi-baked mixture; d) dosing of a filling inside said layer of semi-baked mixture of step c), placed in a baking mould of semispherical shape, which gives to said layer of semi-baked mixture a concave shape, thus obtaining an open and filled semi-finished product; e) preparation of a second mixture batter comprising sugar, flour, animal and/or vegetable fats and/or oils, at least one leavening agent, starch, egg products, and optionally water and at least one ingredient characterising the taste and the appearance of the finished bakery product; f) emulsification and dosing of said second batter obtained in step e) on said open and filled semi-finished product of step d), thus obtaining a covered and filled semi-finished product, wherein said emulsification is carried out by passing the batter in a turboemulsifier with the incorporation of a percentage of air by volume based on the volume of the mixture comprised between 35 and 40%; g) steam baking of said covered semi-finished product obtained in step f) with the formation of a baked and filled bakery product that comprises a casing of cake having a humidity content comprised between 20% and 30%, and an inner filling; h) cooling of said baked and filled bakery product thus obtained; i) packaging of said baked and filled bakery product;