Simple 3 Ingredient Sponge Cake

Why You’ll Love This Recipe

This recipe is ideal for anyone who wants a straightforward, no-fuss cake with minimal ingredients. It requires no baking powder or butter, making it a great option for those who want a naturally light sponge. The texture is delicate and moist, making it perfect on its own or as a base for layered cakes, trifles, or topped with fresh fruit and cream.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 5 large eggs

• 1 cup (200g) sugar

• 1 cup (125g) all-purpose flour

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.

2. Separate the eggs into yolks and whites. Beat the egg whites in a clean bowl until stiff peaks form. Set aside.

3. In another large bowl, beat the egg yolks and sugar together until the mixture is pale and creamy.

4. Gently fold the sifted flour into the yolk and sugar mixture until just combined.

5. Carefully fold the beaten egg whites into the batter in batches, making sure not to deflate the mixture. This will keep the cake light and airy.

6. Pour the batter into the prepared cake pan and smooth the top with a spatula.

7. Bake for about 30-35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.

8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Baking time: 30-35 minutes
Total time: Approximately 50 minutes

Variations

• Add a teaspoon of vanilla extract or lemon zest for a subtle flavor twist.

• Dust with powdered sugar or cocoa powder before serving.

• Layer with whipped cream and fresh berries to make a light summer dessert.

• Use almond flour instead of all-purpose flour for a gluten-free option (note: texture will vary).

Storage/Reheating

Store the sponge cake in an airtight container at room temperature for up to 2 days. To keep it longer, refrigerate for up to 4 days or freeze for up to 2 months. When reheating, warm slices gently in the microwave for 10-15 seconds or in a low oven until soft.

FAQs

Can I use this recipe to make a larger cake?

Yes, simply double the ingredients and bake in a larger pan. Adjust baking time accordingly.

Can I substitute whole wheat flour for all-purpose flour?

You can, but the texture will be denser. Use half whole wheat and half all-purpose for a better balance.

Why is it important to fold the egg whites gently?

Folding gently helps keep the air trapped in the egg whites, which is essential for a light and fluffy sponge.

Can I use a mixer for folding?

No, folding is done by hand with a spatula to avoid deflating the batter.

How do I know when the cake is done?

The cake is done when the top is golden and a toothpick inserted into the center comes out clean.

Can I add flavorings like vanilla or almond extract?

Yes, you can add up to 1 teaspoon of extracts to the yolk and sugar mixture.

Is it possible to make this cake dairy-free?

Yes, this recipe contains no dairy ingredients already, so it's naturally dairy-free.

What can I serve with this sponge cake?

Serve with fresh fruit, whipped cream, chocolate sauce, or enjoy plain.

Can I use cake flour instead of all-purpose flour?

Yes, cake flour will make the sponge even lighter and softer.

How should I store leftover cake?

Store leftovers in an airtight container at room temperature or refrigerated to maintain freshness.

Conclusion

This Simple 3 Ingredient Sponge Cake is an elegant, easy-to-make dessert perfect for any occasion. Its light texture and minimal ingredients make it a fantastic base for creative toppings or enjoyed all on its own. Whether you’re a beginner baker or need a quick cake recipe, this classic sponge won’t disappoint.

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Simple 3 Ingredient Sponge Cake

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A classic, airy, and light sponge cake made with just three simple ingredients: eggs, sugar, and flour. Perfect for a quick homemade treat or a base for layered desserts.

• Author: Janet
• Prep Time: 15 minutes
• Cook Time: 30-35 minutes
• Total Time: Approximately 50 minutes
• Yield: 4 servings
• Category: Dessert
• Method: Baking
• Cuisine: Classic
• Diet: Vegetarian

Ingredients

5 large eggs

1 cup (200g) sugar

1 cup (125g) all-purpose flour

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper.
2. Separate the eggs into yolks and whites. Beat the egg whites in a clean bowl until stiff peaks form. Set aside.
3. In another large bowl, beat the egg yolks and sugar together until the mixture is pale and creamy.
4. Gently fold the sifted flour into the yolk and sugar mixture until just combined.
5. Carefully fold the beaten egg whites into the batter in batches, making sure not to deflate the mixture.
6. Pour the batter into the prepared cake pan and smooth the top with a spatula.
7. Bake for about 30-35 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

• Add a teaspoon of vanilla extract or lemon zest for extra flavor.
• Dust with powdered sugar or cocoa powder before serving.
• Layer with whipped cream and fresh berries for a light dessert.
• Use almond flour instead of all-purpose flour for a gluten-free option (texture will vary).
• Store in an airtight container at room temperature for up to 2 days or refrigerate up to 4 days.
• Freeze for up to 2 months; reheat gently before serving.

Nutrition

• Serving Size: 1 slice (¼ cake)
• Calories: 180
• Sugar: 20g
• Sodium: 40mg
• Fat: 4g
• Saturated Fat: 1g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 140mg