Simple 3 Ingredient Sponge Cake

Simple 3-Ingredient Sponge Cake Recipe

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 chef’s classic secret — no butter, no oil, no milk — just eggs, sugar, and flour. That’s right. With only three pantry staples, you can create a soft, cloud-like cake that’s perfect on its own or layered with cream and fruit.

As a chef, I love recipes that do more with less. This sponge cake is pure magic when done right — fluffy, light, and wonderfully versatile. The key? Properly whipping the eggs and sugar. Master that step, and the rest is smooth sailing.

“When in doubt, bake a sponge. It’s the little black dress of the baking world — versatile, elegant, and always in style.” – @SimpleBakesDaily

Why You’ll Love This Sponge Cake

Only three ingredients: You probably already have them at home.
Light and airy texture: Whipped eggs create a melt-in-the-mouth crumb.
Customizable base: Perfect plain, layered, or topped with fruit.
Naturally low in fat: No butter or oil needed.
Beginner-friendly: An ideal cake to master basic baking skills.

Want more simple bakes? Try the 3-Ingredient Egg Yogurt Bread or the Microwave Banana Condensed Milk Cake for quick, fuss-free desserts.

Ingredients

5 large eggs
1 cup (200 g) sugar
1 cup (125 g) all-purpose flour

Directions

1. Preheat and Prepare

Preheat oven to 350°F (180°C).
Grease or line a 9-inch round cake pan with parchment paper.

2. Beat Eggs and Sugar

In a large bowl, combine eggs and sugar.
Beat for 8–10 minutes (or longer by hand) until thick, pale, and ribbon-like.

3. Fold in Flour

Sift flour over the egg mixture.
Gently fold with a spatula until just combined — don’t overmix.

4. Bake

Pour batter into the pan and smooth the top.
Bake for 45–50 minutes, or until golden and a toothpick comes out clean.

5. Cool and Serve

Cool in the pan for 10 minutes, then transfer to a wire rack.
Let it cool completely before slicing or decorating.

“With just three ingredients, you’re not just making cake — you’re mastering technique.” – @WhipItGoodBaker

Tips for the Perfect Sponge

Use room-temperature eggs: They whip up with more volume.
Beat long enough: This creates the cake’s structure.
Sift the flour: Prevents lumps and keeps it light.
Fold gently: Preserve the air bubbles you’ve built.

For another soft, velvety sponge, try our Japanese Castella Cake — a deliciously smooth variation.

Flavor Variations and Add-Ins

Lemon zest: Adds a bright, citrusy touch.
Vanilla extract: Classic and comforting.
Almond extract: Enhances flavor depth.
Jam and cream: Create a traditional Victoria Sponge.
Soaked with syrup: Use coffee or fruit syrup for a moist dessert.

Feeling creative? Try a berry glaze, chocolate drizzle, or layer with fresh cream and strawberries for a modern twist.

Serving and Storage

Serving Ideas

Dust with powdered sugar for a simple finish.
Add whipped cream and fruit for a light dessert.
Slice into layers and fill with frosting or jam.

Storage

Room temperature: Up to 3 days in an airtight container.
Refrigerate (frosted): Up to 4 days.
Freeze (unfrosted): Up to 1 month — wrap well and thaw before serving.

“Serve it your way — dressed up or simple — sponge cake always delivers.” – @CakeCanvasCreator

Turn It Into a Celebration Cake

Transform your basic sponge into a show-stopping centerpiece:

Classic Strawberry Shortcake: Layer with whipped cream and strawberries.
Tiramisu Twist: Soak slices in coffee and layer with mascarpone cream.
Mini Dessert Jars: Stack sponge, custard, and fruit in small glasses.
Chocolate Drizzle: Top with melted chocolate and chopped nuts.
Naked Cake Style: Stack layers with cream and leave the sides exposed.

“A blank sponge is a fresh canvas — ready to paint with berries, cream, or frosting.” – @TheLayerLover

How to Store and Freeze

Room Temperature (Unfrosted): Wrap tightly and keep up to 3 days.
Refrigerated (Frosted): Store covered for up to 4 days; let it warm slightly before serving.
Freezer: Wrap in plastic wrap and foil, freeze up to 2 months, and thaw unwrapped to avoid moisture.

“Bake once, enjoy twice — sponge cake is a freezer hero.” – @BakeStoreRepeat

How to Revive a Day-Old Sponge

Syrup Soak: Brush lightly with simple syrup infused with vanilla or citrus.
Steam: Wrap in foil and steam for a few minutes to soften.
Toast: Lightly toast slices and serve with jam or cream for a rustic treat.

“Sometimes leftovers lead to your next great dessert idea — sponge cake never goes to waste.” – @SmartBakerLife

Nutrition (Per Serving – 8 slices)

Calories: 280
Carbohydrates: 40 g
Protein: 6 g
Fat: 8 g
Sugar: 24 g

Frequently Asked Questions

Why does my sponge cake collapse?
Usually from underbaking, overmixing, or opening the oven too early. Bake fully and handle gently.

Can I use self-raising flour?
Use all-purpose flour — the air whipped into the eggs is your leavening.

Can I replace sugar?
You can try coconut or natural sweeteners, but the texture may change. Granulated sugar works best.

Can I use a hand whisk?
Yes, but whisk vigorously for 12–15 minutes for the same volume.

Is it gluten-free?
Not as written, but a 1:1 gluten-free blend can work (texture slightly denser).

Simple 3 Ingredient Sponge Cake