Simple 3-Ingredient Sponge Cake
Easy • Fluffy • Foolproof
Introduction
This sponge cake proves that baking doesn’t have to be complicated. With just three basic ingredients, you can create a soft, airy cake perfect for tea time, birthdays, or as a base for layered desserts. No butter, no oil, and no milk — just pure sponge goodness.
Time & Yield
Prep Time: 10 minutes
Bake Time: 25–30 minutes
Total Time: ~40 minutes
Servings: 6–8 slices
Ingredients (ONLY 3)
4 large eggs (room temperature)
½ cup (100 g) sugar
½ cup (60 g) all-purpose flour (sifted)
Instructions
Step 1: Prepare the Pan
Preheat oven to 170°C (340°F).
Grease and line an 8-inch round cake pan.
Step 2: Whip Eggs & Sugar
In a large bowl, add eggs and sugar.
Beat with an electric mixer for 5–7 minutes until pale, thick, and tripled in volume.
(The mixture should form ribbons when lifted.)
Step 3: Fold in Flour
Sift flour over the egg mixture in 2–3 additions.
Gently fold using a spatula with light movements.
Do not overmix — this keeps the cake fluffy.
Step 4: Bake
Pour batter into prepared pan.
Tap lightly to remove large air bubbles.
Bake for 25–30 minutes, until golden and springy to touch.
Do not open the oven during the first 20 minutes.
Step 5: Cool
Let cake cool in pan for 10 minutes.
Turn out onto a wire rack to cool completely.
Serving Ideas
Dust with powdered sugar
Layer with whipped cream & fruit
Spread with jam or chocolate ganache
Use as base for strawberry or mango cake
Tips for Perfect Sponge Cake
Eggs must be room temperature
Beat eggs & sugar properly — this is the key
Always fold, never stir
Use a light hand for best rise
Final Thoughts
This 3-ingredient sponge cake is simple, elegant, and endlessly versatile. Once you master it, you’ll never need boxed cake mix again.