Simple 3-Ingredient Sponge Cake

This cake is the ultimate base for any dessert. It relies on the air whipped into the eggs to get that incredible lift without any baking powder or soda!

🛒 Ingredients

5 Large Eggs (at room temperature) 🥚
1 Cup (200g) Sugar 🤍
1 Cup (125g) All-purpose Flour (sifted) 🌾

👩‍🍳 Step-by-Step Instructions

Preheat & Prep: Preheat your oven to 170°C (340°F). Grease a 7 or 8-inch round cake pan and line the bottom with parchment paper. ➡️
Whip the Eggs & Sugar: In a large bowl, combine the 5 eggs and the sugar. Use an electric mixer on high speed to beat them together for about 10–12 minutes. ⏱️ ➡️
- Tip: The mixture should become pale, thick, and triple in volume. When you lift the whisk, it should leave a “ribbon” trail that stays on the surface for a few seconds.
Sift the Flour: Sift the all-purpose flour into the egg mixture in three separate batches. ➡️
Fold Gently: Use a spatula to gently fold the flour into the eggs using a figure-eight motion. Be very careful not to deflate the air bubbles you just created! 🥣 ➡️
Bake: Pour the batter into your prepared pan. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean and the top is golden brown. 🥧 ➡️
Cool: Let the cake cool in the pan for 10 minutes, then run a knife around the edge and turn it out onto a wire rack to cool completely. ➡️
Serve: Slice it plain, or top it with fresh fruit and whipped cream! 🍓 ➡️

❓ Common Questions (Q&A)

Q: Why didn’t my cake rise? A: This usually happens if the eggs weren’t whipped long enough or if the flour was stirred in too roughly. The air in the eggs is the only thing making it rise, so handle the batter like a cloud! ☁️

Q: Can I add flavor to this? A: Yes! You can add 1 teaspoon of vanilla extract or some lemon zest to the egg mixture while whipping for extra aroma. 🍋

Q: Does the pan need to be greased on the sides? A: For the tallest sponge, some bakers only grease the bottom parchment. This allows the cake to “climb” the sides of the pan as it bakes! 📈

Q: How do I store it? A: Keep it in an airtight container at room temperature for up to 2 days, or wrap it tightly and freeze for up to one month. 🧊

Enjoy your baking!