This simple 3-ingredient sponge cake is light, fluffy, and easy to make. Made with eggs, sugar, and flour, it requires no butter, oil, or milk. Enjoy it plain with powdered sugar or serve it with fresh fruit, whipped cream, or jam.
Prep Time: 15 minutes
Cook Time: 45–50 minutes
Total Time: 1 hour 5 minutes
Servings: 8 slices
Oven Temperature: 350°F (180°C)
Ingredients
- 5 large eggs, at room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (125 g) all-purpose flour
Instructions
Step 1: Prepare the Oven
Preheat the oven to 350°F (180°C). Grease and line a 9-inch round cake pan with parchment paper.
Step 2: Beat the Eggs and Sugar
In a large mixing bowl, beat the eggs and sugar with an electric mixer for 8–10 minutes, until the mixture is pale, thick, and fluffy. The batter should fall in ribbons when lifted.
Step 3: Fold in the Flour
Sift the flour into the egg mixture. Gently fold with a spatula until just combined. Avoid overmixing to keep the batter airy.
Step 4: Bake the Cake
Pour the batter into the prepared pan and smooth the top. Bake for 45–50 minutes, or until golden and a toothpick inserted into the center comes out clean.
Step 5: Cool and Serve
Let the cake cool in the pan for 10 minutes. Transfer to a wire rack and allow it to cool completely before slicing or decorating.
Tips for the Best Sponge Cake
- Use room-temperature eggs: They whip more easily and help create a light texture.
- Beat thoroughly: Properly whipped eggs and sugar provide the cake’s structure and volume.
- Sift the flour: This prevents lumps and makes folding easier.
- Fold gently: Preserve the air in the batter for a soft, fluffy cake.
- Avoid opening the oven early: This helps prevent the cake from collapsing.
Flavor Variations
- Lemon: Add finely grated lemon zest for a fresh citrus flavor.
- Vanilla: Add 1 teaspoon of vanilla extract to the egg mixture.
- Almond: Add a small amount of almond extract for a delicate nutty flavor.
- Jam and cream: Slice the cake into layers and fill with jam and whipped cream.
- Chocolate: Drizzle melted chocolate over the cooled cake.
Serving Suggestions
- Dust with powdered sugar for a simple finish.
- Serve with whipped cream and fresh berries.
- Layer with strawberries and cream for a celebration cake.
- Add custard and fruit to make individual dessert cups.
Storage Instructions
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Store a frosted cake in a covered container for up to 4 days.
- Freezer: Wrap the unfrosted cake tightly in plastic wrap and foil. Freeze for up to 2 months and thaw before serving.
Frequently Asked Questions
Why did my sponge cake collapse?
The cake may collapse if the eggs are not whipped enough, the batter is overmixed, or the cake is underbaked. Opening the oven door too early can also cause it to sink.
Can I use self-rising flour?
All-purpose flour is recommended for this recipe. Self-rising flour contains additional leavening agents and may change the cake’s texture.
Can I use a hand whisk?
Yes. Whisk vigorously for 12–15 minutes, until the mixture is pale, thick, and fluffy. An electric mixer makes this step easier.
Can I make this cake gluten-free?
Yes. Substitute a 1:1 gluten-free flour blend designed for baking. The texture may be slightly different.
Can I use a different sweetener?
You can experiment with other sweeteners, but the cake’s texture and volume may change. Granulated sugar gives the most reliable results.
Nutrition Information
Estimated per serving, based on 8 slices:
- Calories: 280
- Carbohydrates: 40 g
- Protein: 6 g
- Fat: 8 g
- Sugar: 24 g