The Easiest 3-Ingredient Sponge Cake 🎂
No Milk, No Oil, No Baking Powder & No Egg Separation!
Looking for a simple sponge cake recipe with minimal ingredients and maximum results? This 3-Ingredient Sponge Cake is incredibly light, fluffy, and soft, yet requires no milk, no oil, no baking powder, and no complicated egg-separation technique.
Made with just eggs, sugar, and flour, this classic sponge cake rises beautifully on its own and creates a delicate texture that’s perfect for layer cakes, birthday cakes, or simply enjoying with a cup of tea or coffee.
Why You’ll Love This Recipe
✔ Only 3 main ingredients
✔ No milk or oil required
✔ No baking powder needed
✔ No egg separation
✔ Soft, airy, and fluffy texture
✔ Perfect base for layered cakes and desserts
✔ Beginner-friendly recipe
Easy 3-Ingredient Sponge Cake Recipe
Preparation Time
10 minutes
Baking Time
35–40 minutes
Total Time
50 minutes
Servings
8–10 slices
Ingredients
(1 cup = 240 ml)
- 4 large eggs
- 1 teaspoon vanilla extract
- 160 g granulated sugar (about ¾ cup)
- 150 g all-purpose flour (about 1 cup)
Equipment
- 18 cm (7-inch) round baking pan
- Parchment paper
- Mixing bowl
- Hand mixer or stand mixer
Instructions
Step 1: Prepare the Oven
Preheat your oven to 170°C (340°F).
Line the bottom of an 18 cm baking pan with parchment paper.
Step 2: Whip the Eggs and Sugar
- Crack the eggs into a large mixing bowl.
- Add the sugar and vanilla extract.
- Beat on high speed for 6–8 minutes, or until the mixture becomes pale, thick, and triples in volume.
Tip: This step is the secret to achieving a fluffy sponge cake without baking powder.
Step 3: Add the Flour
- Sift the flour.
- Add it gradually to the egg mixture.
- Gently fold using a spatula until fully incorporated.
Important: Do not overmix. Fold carefully to keep as much air in the batter as possible.
Step 4: Bake
- Pour the batter into the prepared baking pan.
- Gently tap the pan once to release any large air bubbles.
- Bake at 170°C (340°F) for 35–40 minutes.
The cake is ready when:
- The top is golden brown.
- A toothpick inserted into the center comes out clean.
Step 5: Cool
Allow the cake to cool in the pan for 10 minutes.
Transfer to a wire rack and let cool completely before slicing.
Tips for Success
- Use room-temperature eggs for maximum volume.
- Sift the flour to avoid lumps.
- Fold gently to maintain the airy structure.
- Avoid opening the oven during the first 30 minutes of baking.
- Let the cake cool completely before frosting.
Ways to Serve
This sponge cake is delicious on its own, but you can also:
- Dust with powdered sugar
- Add whipped cream and fresh berries
- Fill with jam or fruit preserves
- Frost with buttercream or cream cheese frosting
- Use as a base for birthday and celebration cakes
Storage Instructions
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 5 days.
- Freeze for up to 2 months.
Frequently Asked Questions
Can I make this cake without vanilla?
Yes. Vanilla adds flavor but is optional.
Why doesn’t this recipe need baking powder?
The air incorporated while beating the eggs provides all the lift needed for the sponge cake.
Can I use cake flour instead of all-purpose flour?
Yes. Cake flour will create an even softer and lighter texture.
