Who says baking has to be complicated? This Simple 3-Ingredient Sponge Cake proves that great desserts can come from minimal effort.
With just three ingredients and a few simple steps, you’ll have a light, fluffy, and delicious sponge cake ready in no time.
Whether you’re craving something sweet or need a last-minute treat, this recipe is perfect for beginners and experienced bakers alike. Let’s dive into this delightful creation!
Why You’ll Love the Simple 3-Ingredient Sponge Cake
Before we get started, here’s why this cake deserves a spot in your kitchen:
Minimal Ingredients : Just three pantry staples are all you need to create a show-stopping dessert.
Quick & Easy : From prep to bake, this cake comes together in under 30 minutes—perfect for busy days or surprise guests.
Versatile : Customize it with frostings, fillings, or toppings to suit any occasion or flavor preference.
Kid-Friendly : Both kids and adults will love its soft texture and sweet flavor.
Perfect for Beginners : No fancy techniques required—just mix, pour, and bake!
Ingredients You’ll Need
FOR THE CAKE:
1 cup self-rising flour (or all-purpose flour + 1½ teaspoons baking powder + a pinch of salt)
3 large eggs
¾ cup granulated sugar
OPTIONAL ADD-INS:
Vanilla extract (a few drops for extra flavor)
Lemon zest or cocoa powder (for variation)
How to Make Simple 3-Ingredient Sponge Cake
This recipe is as straightforward as they come. Follow these step-by-step instructions for perfection.
STEP 1: PREHEAT AND PREP
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
STEP 2: WHISK THE EGGS AND SUGAR
In a large mixing bowl, whisk the eggs and sugar together until pale yellow and frothy. This step ensures the cake stays light and airy.
STEP 3: FOLD IN THE FLOUR
Sift the self-rising flour into the egg mixture. Gently fold it in using a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the cake dense.
STEP 4: POUR AND BAKE
Pour the batter into the prepared pan and smooth the top with a spatula.
Tap the pan lightly on the counter to release any air bubbles.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
STEP 5: COOL AND DECORATE
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, decorate as desired with whipped cream, fresh fruit, powdered sugar, or your favorite frosting.
Variations & Tips
Flavor Variations:
Vanilla Sponge: Add 1 tsp vanilla extract for a classic touch.
Lemon Zest: Fold in 1 tsp finely grated lemon zest for a fresh, citrusy flavor.
Chocolate Twist: Sift in 2 tbsp cocoa powder with the flour for a light chocolate sponge.
Almond Flair: Add ½ tsp almond extract for a nutty, fragrant twist.
Serving Ideas:
Berry Shortcake Style: Slice in half and layer with whipped cream and fresh berries.
Mini Cakes: Use muffin tins or ramekins for individual servings—bake 12–15 minutes.
Layer Cake: Double the recipe for a two-layer sponge, perfect for birthdays or parties.
Tips for Success:
Room Temperature Eggs: They whip up more easily and create better volume.
Whip Thoroughly: The light texture comes from beating the eggs and sugar until pale and thick—don’t rush this step!
Fold Gently: Use a spatula and light hand to fold in the flour to preserve airiness.
Test with a Toothpick: Insert into the center—if it comes out clean, the cake is done.
Cool Completely Before Decorating: Warm cake can melt frostings or toppings.
Nutritional Information (per slice)
Calories: ~140
Total Fat: 2g
Saturated Fat: 0.6g
Cholesterol: 55mg
Sodium: 100mg
Total Carbohydrates: 27g
Sugars: 16g
Dietary Fiber: 0.3g
Protein: 3g
Note:
These values are approximate and may vary depending on ingredient brands and optional add-ins like vanilla, lemon zest, or cocoa powder.