Simple 3-Ingredient Sponge Cake

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Description:
This airy and light sponge cake uses only 3 basic ingredients: eggs, sugar, and flour. Despite its simplicity, the result is a soft, fluffy cake that serves as the perfect base for layer cakes, trifles, or a simple tea-time treat. No baking powder or butter required!

Origin:
Sponge cake has roots in European baking, particularly in Italian and French cuisine, where the Genoise and classic sponge were created. This minimalist version is a testament to the beauty of baking with just a few well-used ingredients.

Ingredients Quantity:

  • 4 large eggs (room temperature)
  • 1/2 cup (100g) granulated sugar
  • 2/3 cup (85g) all-purpose flour (or cake flour for extra lightness)

Ingredients Optional:

  • 1 teaspoon vanilla extract (for flavor)
  • Pinch of salt (to balance sweetness)
  • 1 tablespoon cornstarch (to make flour lighter)
  • Powdered sugar (for dusting)

Instruction:

  1. Preheat oven to 350°F (175°C). Grease and line an 8-inch (20cm) round cake pan with parchment paper.
  2. Separate the eggs (optional but improves texture): Place yolks in one bowl, whites in another.
  3. Beat the egg whites with an electric mixer until foamy, then gradually add half the sugar. Beat until stiff peaks form.
  4. In another bowl, beat egg yolks with remaining sugar until pale and doubled in volume. If using vanilla, add it now.
  5. Gently fold the yolk mixture into the whites using a spatula, taking care not to deflate the batter.
  6. Sift the flour over the mixture in parts, folding gently after each addition.
  7. Pour the batter into the prepared pan. Smooth the top.
  8. Bake for 25–30 minutes, or until the top is golden and a toothpick comes out clean.
  9. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips for Success:

  • Eggs must be at room temperature to whip properly.
  • Do not overmix when folding to keep the batter airy.
  • For an even rise, tap the pan gently on the counter before baking to release air bubbles.
  • If using cake flour, sift it twice for a fluffier texture.

Recommendation:
Serving Ideas:

  • Dust with powdered sugar and serve with fresh berries and whipped cream.
  • Slice and layer with jam or buttercream for a quick layered cake.
  • Use as a base for tiramisu or trifle desserts.

Make-Ahead Tip:

  • Store cooled sponge cake wrapped tightly at room temperature for 1–2 days, or freeze for up to 1 month.

Nutrition (per slice, based on 8 servings):

  • Calories: ~110 kcal
  • Carbohydrates: 18g
  • Protein: 3g
  • Fat: 2g
  • Saturated Fat: 0.5g
  • Cholesterol: 70mg
  • Sodium: 20mg
  • Sugar: 10g
  • Fiber: 0.5g

Would you like to try a chocolate or gluten-free variation of this sponge cake?

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