This Professional 3-Ingredient Sponge Cake is a classic, airy, and fluffy cake that requires only eggs, sugar, and flour—no baking powder, butter, or oil! The secret to its perfect texture lies in properly whipping the eggs to create a stable structure. This sponge cake is ideal for layered desserts, trifles, or simply enjoying with a dusting of powdered sugar and fresh fruit.
Ingredients
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 cup cake flour (or all-purpose flour, sifted)
Instructions
- Preheat the oven – Set your oven to 320°F (160°C). Line a 6-inch cake pan with parchment paper.
- Whip the eggs and sugar – Using an electric mixer, beat the eggs and sugar together on high speed for 8–10 minutes until the mixture is pale, thick, and fluffy.
- Incorporate the flour – Sift the flour over the egg mixture in three additions, gently folding it in with a spatula to maintain the airiness.
- Bake – Pour the batter into the prepared pan, smooth the top, and bake for 20–25 minutes until a toothpick inserted in the center comes out clean.
- Cool & serve – Let the cake cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
This sponge cake is light, versatile, and perfect for layering. You can find a similar recipe here. Let me know if you’d like variations or decorating tips!