Sometimes less really is more. With just three ingredients, you can bake a sponge cake that’s soft, airy, and perfect as a base for layered desserts, trifles, or enjoyed on its own with a dusting of powdered sugar.
In this article, you’ll learn how to make a classic 3-ingredient sponge cake, plus tips to get the best texture with no baking powder, no butter, and no fuss.
What Is a Sponge Cake?
A sponge cake is a light and fluffy cake made by whipping eggs with sugar, then folding in flour. The air incorporated into the eggs gives it lift—no baking powder or soda needed!
Ingredients (That’s It!)
- 6 large eggs (room temperature)
- ¾ cup sugar (150g)
- 1 cup all-purpose flour (120g), sifted
Step-by-Step Instructions
1. Preheat Your Oven
- Preheat to 350°F (175°C).
- Line the bottom of an 8-inch (20 cm) round pan with parchment paper. Do not grease the sides—this helps the cake rise properly.
2. Beat Eggs and Sugar
- In a large mixing bowl, beat eggs and sugar using a whisk or hand mixer (can be done by hand but takes longer).
- Beat until the mixture is thick, pale, and tripled in volume (about 6–8 minutes with a mixer, 10+ by hand).
- You should see ribbon trails when lifting the whisk.
3. Fold in Flour
- Sift flour over the egg mixture in three parts, gently folding with a spatula after each addition.
- Use light movements from the bottom up to keep the batter airy.
4. Bake
- Pour into the prepared pan.
- Tap the pan once to remove large air bubbles.
- Bake for 25–30 minutes, or until golden and springy to the touch.
5. Cool
- Let cool in the pan for 10 minutes.
- Then run a knife around the edges and invert onto a wire rack.
- Peel off the parchment paper and let cool completely.
Tips for a Perfect 3-Ingredient Sponge
- Use room temperature eggs for better volume
- Be gentle when folding—don’t deflate the batter
- Sift the flour to avoid clumps
- Don’t open the oven during the first 20 minutes
- Let the cake rest upside down to maintain its structure
Flavor Variations (Still Simple)
- Add 1 tsp lemon zest for freshness
- Use a touch of almond extract for a nutty aroma
- Dust with cocoa powder or cinnamon
- Serve with fresh fruit and whipped cream
What Can You Do with This Sponge Cake?
- Use as a base for layered birthday cakes
- Slice into cubes for trifle or parfait
- Cut into mini rounds for tea cakes
- Enjoy plain with coffee or tea
Storage
- Room temp: 2–3 days (covered)
- Refrigerator: up to 5 days
- Freezer: up to 1 month (wrap well and thaw before use)
Light, Elegant, and Amazingly Simple
With just eggs, sugar, and flour, you can create a beautiful sponge cake that’s ready for any occasion. It’s proof that sometimes, the simplest things in baking are the most satisfying. No rising agents, no butter—just air, patience, and a sweet reward.
