Sure! Here’s a big, detailed recipe for your Simple 3-Ingredient Sponge Cake, complete with everything from history and methods to nutrition, lovers, and more.
🎂 Simple 3-Ingredient Sponge Cake Recipe
A classic, light, and fluffy cake with only three ingredients! Perfect for everyday tea, birthday celebrations, or as a base for layered and frosted desserts.
📝 Introduction
The sponge cake is a timeless classic in the world of baking. Made with just eggs, sugar, and flour, it proves that you don’t need fancy ingredients to make something delicious. This version is incredibly light, airy, and ideal on its own or as the foundation for trifles, layer cakes, or even tiramisu.
What makes sponge cake special is its reliance on air incorporated into the eggs to give it structure and volume — no baking powder, no butter, no oil. Just pure technique and flavor.
🛒 Ingredients (Serves 4–6)
- 🥚 5 large eggs, at room temperature
- 🍚 1 cup (200g) granulated sugar
- 🌾 1 cup (125g) all-purpose flour, sifted
🔁 Want to serve a crowd? Simply double all ingredients and use a 9×13-inch pan or two 8-inch pans.
🍽️ Instructions
Step 1: Prep the Oven & Pan
- Preheat your oven to 350°F (175°C).
- Grease an 8-inch round or square baking pan and line the bottom with parchment paper.
Step 2: Beat the Eggs
- In a large mixing bowl, crack all 5 eggs.
- Using an electric mixer, beat on high speed for 7–10 minutes until the eggs become thick, pale, and triple in volume.
- Tip: The mixture should form a ribbon when the beaters are lifted.
Step 3: Add Sugar
- Gradually add the sugar (1 tablespoon at a time), continuing to beat until fully dissolved and the mixture is glossy and fluffy.
Step 4: Fold in the Flour
- Sift the flour over the egg mixture in three batches.
- Gently fold each batch using a spatula or a balloon whisk.
- Be gentle! You don’t want to deflate the airy egg mixture.
Step 5: Bake
- Pour the batter into your prepared pan and smooth the top.
- Bake for 35–40 minutes, or until a toothpick inserted comes out clean and the top is golden.
Step 6: Cool
- Let the cake cool in the pan for 10 minutes.
- Run a knife along the edge and invert onto a cooling rack. Peel off the parchment and cool completely.
🔬 Methods Used
- Whipping eggs: Provides natural leavening.
- Folding flour: Keeps the air bubbles intact.
- Sifted flour: Prevents lumps and ensures even distribution.
- No oil or butter: Keeps the cake sponge-like and airy.
📚 History
The sponge cake dates back to the Renaissance period in Europe, making it one of the oldest known cakes. The earliest recorded sponge cake was found in a 17th-century English cookbook. It became popular due to its light texture — a refreshing contrast to denser, yeast-based cakes of the time.
In Japan, a version called Castella (brought by Portuguese missionaries) is cherished. Italians have Pan di Spagna, and the French call it génoise — all variations with similar roots.
💪 Benefits
- ✅ Low fat – contains no butter or oil
- ✅ Simple ingredients – budget-friendly and pantry-ready
- ✅ Versatile – can be used for layered cakes, trifles, or decorated treats
- ✅ Protein-rich – thanks to the eggs
- ✅ Customizable – add vanilla, lemon zest, or cocoa powder for flavor twists
🏗️ Formation (Cake Science)
The magic of sponge cake lies in egg aeration. As you whip the eggs, air bubbles are trapped in the protein structure. Sugar stabilizes these bubbles, while flour provides body. Baking sets the structure, trapping the air and creating the signature spongy texture.
❤️ Lovers of Sponge Cake
Sponge cake is beloved across the globe:
- 🍰 Bakers love it as a reliable base for decorated cakes.
- 🇬🇧 British teatime fans adore it in Victoria sponge form with jam and cream.
- 🎉 Party planners use it for birthdays, anniversaries, and layered desserts.
- 🍮 Pastry chefs use it in classics like tiramisu and Swiss rolls.
- 🧒 Kids and adults alike enjoy it with a dusting of powdered sugar or fresh berries.
🍽️ Nutrition Facts (Per Serving – based on 6 servings)
| Nutrient | Amount |
|---|---|
| Calories | ~190 kcal |
| Protein | 5g |
| Carbs | 30g |
| Sugars | 20g |
| Fat | 4g |
| Fiber | 0g |
| Cholesterol | 95mg |
| Sodium | 40mg |
🧁 Serving Ideas
- Topped with whipped cream and strawberries
- Drizzled with lemon glaze
- Layered with custard and fruit in a trifle
- Frosted with buttercream or ganache
- Enjoyed plain with coffee or tea
🔁 Conclusion
This 3-ingredient sponge cake is a beautiful example of how simplicity can yield something elegant and delightful. It teaches the importance of technique and patience — and rewards you with a soft, fluffy cake that feels like biting into a cloud.
Whether you’re new to baking or a seasoned cake master, this recipe is a must-have in your collection.
💌 Lovers of Simplicity Will Adore This Cake
If you love recipes that are minimal yet magical, this sponge cake will become your go-to. Minimal ingredients. Maximum joy. Timeless satisfaction.
Would you like a chocolate version or maybe a vanilla cream filling added to this?