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.
Print
Pin
Save
Servings: 6 serving
Equipment
- 6 inch round pan
Ingredients
- 3 large eggs
- ⅓ cup(65g) granulated sugar
- ½ cup(60g) cake flour or app purpose flour
- ½ tsp vanilla extract, optional
- pinch of salt, optional
Instructions
- Preheat your oven to 320°F (160°C). Line a 6-inch pan with parchment paper.
- Using a beater, whisk the eggs and granulated sugar together until they become pale and fluffy.
- 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.
- Pour the batter into the prepared pan and spread it evenly. Place it in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the cake cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely.
Notes
Serving suggestions
- Top the sponge cake with powdered sugar, or a medley of fresh fruits like strawberries or blueberries.
- Use this sponge cake as layers for a decadent layered cake. Add your favorite fillings such as jam, custard, or cream between the layers.
- 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.