Learn how to make a super fluffy sponge cake with only 3 ingredients! This cheap and easy recipe requires no stand mixer, making it perfect for beginners or those with a small kitchen. Impress your friends and family with this delicious and simple dessert!
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Let me tell you about this amazingly light and fluffy sponge cake. And super simple to make. It’s the perfect base for any dessert that needs a soft, absorbent layer. This classic sponge cake, made without a stand mixer, comes together with just three ingredients – eggs, flour, and sugar. Can you believe it?
The recipe is also really easy to remember. You use equal weights of flour and sugar, and double for eggs. In this recipe, for a springform pan of 18 cm diameter, I used 4 large eggs (240g), 120g of flour, and 120g of sugar. The curious part is how little it takes to make such a delicious cake.
Since there’s no yeast or baking powder, it’s important to really whip air into the batter. But you’ll be amazed when it rises up tall in the oven! The finished cake soaks up whatever you pour over it, yet stays light as a cloud. No doubt, this one will become a staple in your home baking. Give it a try – I promise you’ll love how it turns out!
Is This the Genovese Sponge Cake Recipe?
While commonly thought otherwise, this sponge cake made from just 3 ingredients does not constitute the Genoese sponge cake. Genoese sponge cake is in fact a basic preparation akin to sponge cake but incorporates butter.
Now I’ve got a recipe here for you that takes the simplicity of that classic 3-ingredient sponge to a whole new level. This one only uses a few basic things, but the end result is insanely soft and delicious. Best of all, you don’t even need a stand mixer! Just a few minutes of mixing by hand, and you’ve got the most amazing, fluffy cake. Seriously, once you try it, you’ll be blown away by the taste for such a small effort.
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Ingredients for This Easy Sponge Cake
This is a small cake that I have prepared with a mold 18 cm in diameter and 7 cm high. If you want a larger cake, double the ingredients and bake in a 24 cm mold.
For an 18 cm springform pan (7-inces), you will need:
- 4 eggs (about 60 g each)
- 120 g sugar (1/2 cup)
- 120 g all-purpose flour (1 cup)
Plus Butter or oil for greasing.
NOTE – As this cake does not have aromas, you can add a teaspoon of vanilla essence and lemon or orange peel zest. Choose the aromas you prefer for your cake.
How to Prepare a Super Fluffy Sponge Cake with Only 3 Ingredients
Tools You Will Need:
Preparations – Preheat the oven to 160°C (320°F) in static mode, with top and bottom heat. Line the bottom of the springform pan with parchment paper and grease the edges with butter. Separate the whites and the yolks into two different bowls.
Whip egg whites – Add half of the sugar to the bowl of egg whites. Whip the egg whites with half the sugar with an electric whisk to stiff peaks. Stop beating when you see that the whites are already forming a line, and that will tell you that they have reached the snow point. Set aside.
Whip egg yolks – Add the rest of the sugar to the bowl of yolks. Blend the mixture without having to clean the mixer. The yolks will become whiter, and you can stop beating when, as with the egg whites, you see that a line is drawn.
Combine the ingredients – Add the sifted flour to egg yolks little by little through a strainer or sieve. Now, with enveloping movements, integrate the mixture. So that the volume does not decrease, alternate 2–3 spoonfuls of egg whites and sifted flour. Be careful not to let the mixture go down, since it does not contain yeast or baking powder. Add more flour and when you see that it is difficult for you to work the mixture, add more egg whites. Continue mixing with enveloping movements until you finish incorporating both egg whites and flour.
Pour the cake batter into the spring form pan. Smooth the surface with a spatula.
How to Bake a Perfect Fluffy Sponge Cake
Place the mold on a tray on the second level of the oven. Bake at 160°C for 30–35 minutes, until golden brown on top. There comes a point where the cake stops rising and begins to fall, it is time to remove it from the oven. You can prick first with a skewer stick and check that it comes out clean. In my case, I baked for 35 minutes.
Remove the cake from the oven and let it sit in the pan for a few minutes before inverting it onto a wire rack to cool completely.
And there you have it, one homemade cake ready to enjoy!
Tips for Baking the 3-Ingredients Sponge Cake
This sponge cake should be cooked for approximately 30–35 minutes at 160°C (320°F) in static mode in the middle position of the oven. But, since not all ovens are the same, I’ll show you 3 intermediate images of the cooking phase:
1. After 15 minutes: The sponge cake starts to rise, it is still raw in the center and is not too colored on the surface.
2. After 30 minutes: The sponge cake has risen and formed cracks on the surface.
3. After 35 minutes: The sponge cake is cooked. To be sure, I did the toothpick test, and it came out dry!
I recommend you use this image as a reference: if your sponge cake gets too dark on the surface compared to these images, then you will probably need to maintain a lower oven temperature next time.
How to Use the Sponge Cake with Only 3 Ingredients
This super simple sponge cake is a light, airy cake that’s incredibly versatile in the world of desserts. Its delicate texture makes it a perfect base for various sweet treats. Here’s how you can use sponge cake to create some delightful dishes:
- Layered Cake: Sponge cake is ideal for layered cakes because it holds up well to cutting and stacking. Simply slice the cake horizontally into even layers and spread your choice of frosting, whipped cream, or fruit preserves between each layer. Stack them back up, frost the outside, and voilà—a classic layered cake.
- Trifle: Trifle is a show-stopping dessert made from layers of sponge cake, fruit, custard, and whipped cream. Cube your sponge cake and place a layer at the bottom of a large glass bowl. Add a layer of fruit and custard, then a layer of whipped cream. Repeat the layers until the bowl is filled, finishing with a beautiful whipped cream topping and some fruit or grated chocolate.
- Tiramisu: This popular Italian dessert traditionally uses ladyfingers, but sponge cake makes a great substitute. Soak the sponge cake slices in a mixture of espresso and your choice of liqueur. Then, layer with a rich and creamy mascarpone cheese mixture. Repeat the layers and finish with a dusting of cocoa powder. Chill it in the fridge to let the flavors meld together.
- Cake Rolls: Sponge cake’s flexible texture is perfect for making rolled cakes like Swiss rolls or Yule logs. Spread a thin layer of sponge cake with jam, cream, or chocolate ganache, and carefully roll it up. You can then frost the outside or dust it with powdered sugar for a decorative finish.
- Shortcake: For a quick and easy dessert, top sponge cake slices with macerated strawberries and a dollop of whipped cream. It’s a simple yet delightful treat, especially during strawberry season.
- Dessert Cups: Cut sponge cake into small cubes or use cookie cutters to create fun shapes. Layer these pieces in individual cups or glasses with pudding, mousse, fruit, and whipped cream for personalized mini desserts.
- French Toast: If you have leftover sponge cake, try turning it into a luxurious French toast. Dip slices into a mixture of egg, milk, sugar, and vanilla extract, and fry them up until golden. Serve with syrup, fruit, or a sprinkle of powdered sugar.
- Cake Pops: Crumble sponge cake and mix it with frosting to form cake balls. Insert a stick into each, dip them in melted chocolate or candy melts, and decorate with sprinkles or edible glitter for fun and festive cake pops.
3 Ingredients Sponge Cake Storage Instructions
Storing sponge cake properly is key to maintaining its delightful, airy texture and preventing it from drying out or becoming stale. Before storing, allow your sponge cake to cool completely on a wire rack. Storing a warm cake can lead to condensation, which makes it soggy. Use plastic wrap or aluminum foil to wrap the sponge cake tightly. This helps to keep air out and maintain moisture. After wrapping, place the cake in an airtight container. This adds an extra layer of protection against air and strong odors, especially if you’re storing it in the refrigerator.
Sponge cake tastes best when eaten within a few days of baking. Even with proper storage, the texture can start to change over time. If you need to store sponge cake for more than a few days, freezing is a good option. Wrap the cake in plastic wrap, then a layer of foil, and place it in a freezer bag or airtight container. Properly stored, sponge cake can be frozen for up to three months. Thaw it in the fridge overnight before serving.
Super Fluffy SPONGE CAKE with Only 3 Ingredients. Cheap and Easy Recipe. No Stand Mixer Required!
Learn how to make a super fluffy sponge cake with only 3 ingredients! This cheap and easy recipe requires no stand mixer, making it perfect for beginners or those with a small kitchen. Impress your friends and family with this delicious and simple dessert!
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Prep Time 15 minutes mins
Cook Time 35 minutes mins
Resting Time 1 hour hr
Course Dessert
Cuisine Italian
Servings 8 servings
Equipment
1 Spring form pan 18cm (7-inches)
1 Electric hand mixer
2 Mixing bowls
Ingredients
- Butter for greasing
- 4 eggs about 60 g each – 8½ oz tot
- 120 g granulated sugar (½ cup plus 1 tbsp)
- 120 g all-purpose flour (1 cup)
Instructions
Preheat the oven to 160°C, in static mode, with top and bottom heat.
Line the bottom of the springform pan with parchment paper and grease the edges with butter.
Separate the whites and the yolks into two different bowls.
Add half of the sugar to the bowl of egg whites. Whip the egg whites with an electric whisk to stiff peaks. Stop beating when you see that the whites are already forming a line, and that will tell you that they have reached the snow point. Set aside.
Add the rest of the sugar to the bowl of yolks. Blend the mixture without having to clean the mixer. The yolks will become whiter, and you can stop beating when, as with the egg whites, you see that a line is drawn.
Add the flour to egg yolks little by little through a strainer or sieve. Now, with enveloping movements, integrate the mixture. So that the volume does not decrease, alternate spoonfuls of egg whites and sifted flour. Be careful not to let the mixture go down, since it does not contain yeast or baking powder. Add more flour and when you see that it is difficult for you to work the mixture, add more egg whites. Continue mixing with enveloping movements until you finish incorporating both egg whites and flour.
Pour the cake batter into the spring form pan. Smooth the surface with a spatula.
Place the mold on a tray on the second level of the oven. Bake at 160°C for 30–35 minutes, until golden brown on top. There comes a point where the cake stops rising and begins to fall, it is time to remove it from the oven. You can prick first with a skewer stick and check that it comes out clean.
Unmold the cake before it cools and flip it onto a rack. Allow it to cool completely.
