3-Ingredients sponge cake

This Italian sponge cake uses only three ingredients. It's a no-fuss recipe—no baking powder, butter, oil, or dairy needed! This sponge cake turns out consistently moist, level, and beautifully fluffy every time.

This sponge cake is delicious on its own, especially when you sprinkle a bit of sugar on top or serve with whipped cream and berries. Plus, it's fantastic for making layered cakes. I've got a bunch of really useful tips in this recipe to guide you in creating the perfect sponge cake using just three simple ingredients!

If you like simple fuss free recipes try my 3 Ingredients banana bread, 3 Ingredients cheesecake, and 3 Ingredients Shortbread Cookies.

Jump to:

• Ingredients
• How to make 3 ingredients sponge cake
• Variations and additions
• Helpful tips
• common questions
• Other easy 3 ingredients recipes to try
• 3-Ingredients sponge cake video tutorial

Ingredients

• Eggs: Eggs are the backbone of this sponge cake, providing structure and moisture. They also help the cake rise and contribute to its fluffy texture. Be sure they're at room temperature for better volume when beaten.

• Granulated Sugar: Sugar not only sweetens the cake but also assists in creating a light and airy texture. When combined with eggs, sugar helps in trapping air, resulting in a fluffy sponge cake.

• Cake Flour (or All-Purpose Flour): Cake flour is ideal for its lower protein content, producing a softer and more tender cake. However, all-purpose flour can be used as an alternative. The choice between them impacts the texture slightly, with cake flour yielding a finer crumb.

• Optional ingredients: A pinch of salt to enhance the flavor and flavoring like vanilla extract, almond extract or lemon zest.

How to make 3 ingredients sponge cake

• Preheat Oven: Preheat your oven to 320°F (160°C). Line a 6-inch pan with parchment paper.

• Prepare Batter: Using a beater, whisk the eggs and granulated sugar together until they become pale and fluffy.

• Add Flour: Sift the cake flour (or all-purpose flour) into the egg-sugar mixture. Gently fold the flour into the mixture using a spatula. Avoid overmixing to retain the cake's fluffiness.

• Bake: Pour the batter into the prepared pan and spread it evenly. Tap the cake pan to remove any air bubbles. Place it in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

• Cool and Enjoy: Once baked, let the cake cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely.

Variations and additions

• Flavor Infusion: Experiment with different flavors by adding a teaspoon of vanilla extract, almond extract, or citrus zest (lemon, orange) to the batter.

• Whipped Cream and Berries: Top the cake slices with freshly whipped cream and a medley of berries.

• Frosting and Layers: Use this sponge cake as layers for a multi-tiered cake. Add frosting, jam, or cream between the layers.

Helpful tips

• Room Temperature Ingredients: Allow your eggs to reach room temperature before using them. This helps in achieving better volume when beaten, resulting in a fluffier cake.

• Gentle Mixing: When combining the ingredients, especially when adding the flour, use a gentle folding motion. Overmixing can deflate the batter, leading to a denser cake.

• Sifting Flour: Sifting the flour helps in aerating it, making it lighter and easier to incorporate into the batter. This contributes to a lighter texture in your cake.

• Avoid Overbaking: Keep an eye on your cake towards the end of the baking time. Overbaking can lead to a dry sponge cake. Use the toothpick test—insert a toothpick into the center, and if it comes out clean or with a few crumbs, it's done.

• Cooling Properly: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack. Cooling it entirely on the rack helps in preventing moisture buildup, maintaining its fluffiness.

• Experiment and Customize: Feel free to experiment with flavors, additions, and toppings to create your own unique version of the sponge cake. It's a versatile base for various flavor combinations.

common questions

1. Why is my cake dense instead of fluffy?
   • Dense cakes often result from overmixing the batter or using cold eggs. Ensure gentle folding and use room temperature eggs for better volume.
2. Can I substitute cake flour with all-purpose flour?
   • Yes, you can use all-purpose flour as a substitute. However, note that cake flour yields a finer crumb due to its lower protein content.
3. How do I prevent my cake from sinking in the middle?
   • Sinking cakes can happen due to underbaking or drastic temperature changes. Ensure proper baking time and avoid opening the oven door frequently.
4. Can I add flavors like chocolate or fruits to the batter?
   • Absolutely! Experiment with flavors by adding chocolate chips, cocoa powder, or chopped fruits. Just ensure they're incorporated gently into the batter.
5. How do I store leftover sponge cake?
   • Store it in an airtight container at room temperature for a day or two. For longer storage, refrigerate it for up to a week or freeze slices for later use.
6. What can I serve with the sponge cake?
   • It pairs well with whipped cream, fresh fruits, a dusting of powdered sugar, or a light glaze. It's also great as a base for layered cakes with frosting or jam.

Other easy 3 ingredients recipes to try

• 3 Ingredients banana bread

• 3 Ingredients cheesecake

• 3 Ingredients Healthy Oat Bread without flour, sugar, oil, or eggs

• 3 ingredients butterscotch haystacks

• 3 Ingredients Shortbread Cookies

3-Ingredients sponge cake video tutorial