When I want a dessert that’s elegant, crowd pleasing, and unbelievably easy, this simple 3 ingredient sponge cake is my go to. It’s a classic chef’s secret: no butter, no oil, no milk just eggs, sugar, and flour. That’s right. Three pantry staples and you’ve got a cloud soft cake that’s ready to be dressed up or enjoyed as is.×As a chef, I love recipes that do more with less. This sponge cake is pure magic when done right fluffy, light, and perfect for layering or serving with fruit and cream. The real key? Properly whipping the eggs and sugar. Get that right, and the rest is smooth sailing.
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Why You’ll Love This 3 Ingredient Sponge Cake
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- Minimal ingredients: You probably already have everything you need in your kitchen.
- Incredibly light and airy: Whipped eggs and sugar give it that soft, melt in your mouth texture.
- Customizable: Serve plain, layer with cream, frost it, or top with fruit.
- No oil or butter: Naturally low in fat while still satisfying.
- Beginner friendly: Great for new bakers looking to master basic cake technique.
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Sponge Cake Ingredients:
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- 5 large eggs
- 1 cup (200g) sugar
- 1 cup (125g) all purpose flour
Directions:
1: Preheat and Prep
- Preheat oven to 350°F (180°C).
- Grease or line a 9 inch round cake pan with parchment paper for easy removal.
2: Beat Eggs and Sugar
- In a large mixing bowl, combine the eggs and sugar.
- Use an electric mixer or hand whisk to beat the mixture for 8-10 minutes, until thick, pale, and ribbon like in consistency.
3: Fold in the Flour
- Sift the flour over the egg sugar mixture.
- Gently fold in the flour with a spatula until just combined do not overmix to keep the batter airy.
4: Bake
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- Pour the batter into your prepared pan and smooth the top.
- Bake for 45-50 minutes until golden and a toothpick inserted in the center comes out clean.
5: Cool and Serve
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Allow to cool completely before slicing or decorating.
Tips for the Best Sponge Cake
- Use room temperature eggs: They whip better and trap more air for maximum volume.
- Beat eggs and sugar long enough: You’re creating the structure here don’t rush this step.
- Sift your flour: To avoid clumps and ensure it folds in easily.
- Fold gently: Preserve the air bubbles you worked so hard to beat into the eggs!
