Simple 3-Ingredient Sponge Cake

Introduction

This Simple 3-Ingredient Sponge Cake proves that baking doesn’t have to be complicated to be delicious. With no butter, no oil, and no milk, this classic sponge cake relies on eggs for its airy texture and natural rise. It’s soft, light, and perfect as a base for layered cakes, fresh fruit desserts, or a dusting of powdered sugar. Whether you’re short on ingredients or just love minimalist baking, this recipe is a must-try.

Ingredients

4 large eggs (room temperature)
½ cup granulated sugar
½ cup all-purpose flour

Preparation

Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper.
In a large bowl, beat eggs and sugar together using a hand or stand mixer for 6–8 minutes until thick, pale, and tripled in volume.
Sift flour over the egg mixture in two additions.
Gently fold the flour in using a spatula, being careful not to deflate the batter.
Pour batter into the prepared pan and smooth the top lightly.
Bake for 25–30 minutes, or until the cake is golden and springs back when lightly touched.
Remove from oven and cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Baking Time

Prep Time: 10 minutes
Bake Time: 25–30 minutes
Cooling Time: 20 minutes
Total Time: About 1 hour

Nutrition Information (Approximate per slice, 8 slices)

Calories: 120 kcal
Protein: 4 g
Carbohydrates: 20 g
Fat: 2 g

Nutrition values may vary depending on ingredient size and brand.

Frequently Asked Questions

Why does this cake rise without baking powder?

The air whipped into the eggs acts as the leavening agent, giving the cake its light sponge texture.

Can I add vanilla or lemon zest?

Yes. While the base recipe uses only 3 ingredients, small flavor additions won’t affect the structure.

How do I keep the sponge cake fluffy?

Avoid overmixing when folding in the flour and don’t open the oven door while baking.

Can this cake be used for layered desserts?

Absolutely. It’s perfect for strawberry shortcake, tiramisu-style desserts, or cream-filled cakes.

How should I store sponge cake?

Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.