Simple 3-Ingredient Sponge Cake
A light, airy, and foolproof classic—perfect for layering, soaking with syrups, or serving with fresh fruit!
🍰 Ingredients (Serves 4)
- 5 large eggs, room temperature
- 1 cup (200g) sugar
- 1 cup (125g) all-purpose flour, sifted
Optional Enhancements
- 1 tsp vanilla extract or zest of 1 lemon
- Powdered sugar for dusting
📝 Instructions
1️⃣ Prep:
- Preheat oven to 350°F (175°C).
- Line an 8-inch (20cm) round pan with parchment (do not grease—sponge cakes need to cling to the sides to rise).
2️⃣ Whip Eggs & Sugar:
- In a stand mixer, beat eggs and sugar on high speed for 8-10 minutes until pale, thick, and tripled in volume (ribbon stage: when the beaters leave a trail that holds for 3 seconds).
3️⃣ Fold in Flour:
- Gently fold sifted flour into the egg mixture in 3 batches using a spatula (don’t overmix—this keeps it airy).
- Add vanilla or zest if using.
4️⃣ Bake:
- Pour batter into the pan and bake 25-30 minutes until golden and a toothpick comes out clean.
- Cool upside-down (place pan on a wire rack to prevent collapse).
💡 Pro Tips
✔ Room-temperature eggs whip better for maximum volume.
✔ No mixer? Use a hand whisk—it’ll take 15+ minutes of vigorous whisking.
✔ For layers: Double the recipe and split between two pans.
🍓 Serving Ideas
- Classic: Dust with powdered sugar and serve with berries.
- Fancy: Soak with coffee syrup for tiramisu vibes.
- Creamy: Layer with whipped cream and jam for a Victoria sponge.
Light as a cloud and endlessly versatile! ☁️✨
(Store airtight for 2 days or freeze unfrosted for 1 month.)
