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.
Why You’ll Love This 3 Ingredient Sponge Cake
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.
Ingredients :
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
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!
