This 3-ingredient sponge cake is a simple yet delightful dessert that you can whip up with just eggs, sugar, and flour. It’s light, airy, and perfect as a base for various toppings and fillings. Whether you enjoy it plain or dress it up with whipped cream and fruit, this cake is sure to be a hit.
Ingredients:
- 4 eggs
- 1 cup (200g) granulated sugar
- 1 cup (120g) all-purpose flour
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and line the bottom of a round cake pan with parchment paper.
- Beat Eggs and Sugar:
- In a large mixing bowl, crack the eggs and add the sugar.
- Using an electric mixer, beat the eggs and sugar together on medium-high speed for about 8-10 minutes until the mixture is thick, pale, and has tripled in volume.
- Incorporate Flour:
- Sift the flour into the egg mixture in small batches.
- Gently fold the flour into the batter using a spatula, making sure not to overmix. Be careful to fold in the flour thoroughly but gently to maintain the airiness of the batter.
- Pour and Bake:
- Once the flour is fully incorporated, pour the batter into the prepared cake pan.
- Bake in the preheated oven for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool the Cake:
- Remove the cake from the oven and let it cool in the pan for 5 minutes.
- Transfer it to a wire rack to cool completely.
- Serve:
- Once cooled, you can serve the sponge cake as is or frost it with whipped cream, fresh fruit, or your favorite frosting.
Helpful Tips:
- Beating the Eggs: The key to a light and airy sponge cake is beating the eggs and sugar until they are very thick and pale. This process incorporates a lot of air, which helps the cake rise.
- Folding Technique: When folding in the flour, be gentle to avoid deflating the batter. Use a spatula and fold in a circular motion, cutting through the middle and turning the bowl.
- Parchment Paper: Lining the cake pan with parchment paper ensures that the cake doesn’t stick and makes it easier to remove from the pan.
Serving Suggestions:
- Classic: Dust with powdered sugar and serve with a cup of tea or coffee.
- Fruity: Top with whipped cream and fresh berries for a light and refreshing treat.
- Decadent: Frost with chocolate ganache or buttercream for a richer dessert.
FAQs:
- Can I use self-rising flour?
- It’s best to stick with all-purpose flour for this recipe to control the amount of leavening. Self-rising flour might make the cake rise too much and then collapse.
- How do I store the cake?
- Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week.
- Can I add flavors to the batter?
- Yes, you can add a teaspoon of vanilla extract or a bit of lemon zest to the batter for extra flavor.
Nutritional Information:
- Calories: 150 kcal per slice (based on 8 slices)
- Protein: 4g
- Carbohydrates: 27g
- Fat: 3g
- Fiber: 0g
- Sugar: 20g
Prep Time:
- Preparation Time: 10 minutes
- Cooking Time: 25-30 minutes
- Total Time: 35-40 minutes
Servings:
- Makes 8 servings
Enjoy your homemade three-ingredient sponge cake! It’s a simple and versatile dessert that can be enjoyed on its own or with various toppings.
Recipe Card
3-Ingredient Sponge Cake
This 3-ingredient sponge cake is a simple yet delightful dessert that you can whip up with just eggs, sugar, and flour. It’s light, airy, and perfect as a base for various toppings and fillings. Whether you enjoy it plain or dress it up with whipped cream and fruit, this cake is sure to be a hit.
Ingredients
- – 4 eggs
- – 1 cup 200g granulated sugar
- – 1 cup 120g all-purpose flour
Instructions
Preheat the Oven:
- – Preheat your oven to 350°F (175°C). Grease and line the bottom of a round cake pan with parchment paper.
Beat Eggs and Sugar:
- – In a large mixing bowl, crack the eggs and add the sugar.
- – Using an electric mixer, beat the eggs and sugar together on medium-high speed for about 8-10 minutes until the mixture is thick, pale, and has tripled in volume.
Incorporate Flour:
- – Sift the flour into the egg mixture in small batches.
- – Gently fold the flour into the batter using a spatula, making sure not to overmix. Be careful to fold in the flour thoroughly but gently to maintain the airiness of the batter.
Pour and Bake:
- – Once the flour is fully incorporated, pour the batter into the prepared cake pan.
- – Bake in the preheated oven for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
Cool the Cake:
- – Remove the cake from the oven and let it cool in the pan for 5 minutes.
- – Transfer it to a wire rack to cool completely.
Serve:
- – Once cooled, you can serve the sponge cake as is or frost it with whipped cream, fresh fruit, or your favorite frosting.