This Simple 3-Ingredient Sponge Cake is light, airy, and incredibly easy to make. With just eggs, sugar, and flour, you can create a beautifully fluffy cake that serves as the perfect base for layered desserts, trifles, or simply enjoyed on its own. The secret lies in whipping the eggs properly to achieve maximum volume, resulting in a delicate yet sturdy sponge.
Ingredients
- 4 large eggs
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
Instructions
Step 1: Prepare the Oven & Pan
- Preheat your oven to 350°F (175°C).
- Line the bottom of an 8-inch round cake pan with parchment paper. Do not grease the sides, as this helps the cake rise evenly.
Step 2: Whip the Eggs & Sugar
- In a large mixing bowl, beat eggs on high speed for 1-2 minutes until slightly foamy.
- Gradually add sugar, continuing to whip for 15-20 minutes until the mixture is pale, thick, and tripled in volume.
Step 3: Incorporate the Flour
- Sift flour over the whipped eggs in three additions, gently folding with a spatula after each addition.
- Be careful not to deflate the batter—use slow, sweeping motions to maintain airiness.
Step 4: Bake the Cake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Do not open the oven door for the first 25 minutes, as sudden temperature changes can cause the cake to collapse.
Step 5: Cool & Serve
- Remove the cake from the oven and let it cool in the pan for 30 minutes.
- Run a knife around the edges and invert onto a cooling rack.
- Wrap the cooled cake in plastic wrap and refrigerate overnight for best texture.
Serving & Storage Tips
- Best enjoyed plain or layered with cream and fruit.
- Store in an airtight container at room temperature for 2 days, or refrigerate for up to a week.
- Freeze for up to a month, thawing before use.
This 3-Ingredient Sponge Cake is a foolproof recipe that delivers a soft, fluffy texture every time. Would you like variations, such as a chocolate or citrus-infused version? 😊