A light, airy sponge cake made with just 3 simple ingredients: eggs, sugar, and flour. No butter, oil, or milk needed. Perfect on its own or as a base for layered cakes, whipped cream, fruit, or frosting.
Ingredients
- 5 large eggs, room temperature
- 1 cup (200 g) granulated sugar
- 1 cup (125 g) all-purpose flour
Instructions
1. Prepare the Oven and Pan
- Preheat the oven to 350°F (180°C).
- Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whip the Eggs and Sugar
- Place the eggs and sugar in a large mixing bowl.
- Beat with an electric mixer for 8–10 minutes, until the mixture is pale, thick, and fluffy.
- When the beaters are lifted, the batter should fall in thick ribbons.
3. Fold in the Flour
- Sift the flour over the egg mixture.
- Gently fold with a spatula until just combined.
- Do not overmix, as this can deflate the batter.
4. Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–50 minutes, or until golden and a toothpick inserted into the center comes out clean.
5. Cool
- Let the cake cool in the pan for about 10 minutes.
- Transfer to a wire rack and cool completely before slicing or decorating.
Tips for the Best Sponge Cake
- Use room-temperature eggs for better volume.
- Beat the eggs and sugar until very thick and pale.
- Sift the flour before folding it into the batter.
- Fold gently to preserve the air in the whipped eggs.
- Avoid opening the oven during the first 30 minutes of baking.
Serving Ideas
This sponge cake is delicious served:
- Dusting of powdered sugar
- With whipped cream and fresh strawberries
- With jam and cream
- Layered with fruit and custard
- Drizzled with chocolate
- With a simple lemon or berry glaze
Storage
- Room temperature: Keep in an airtight container for up to 3 days.
- Refrigerator: Store covered for up to 4 days.
- Freezer: Wrap the unfrosted cake tightly and freeze for up to 2 months. Thaw at room temperature before decorating.
Frequently Asked Questions
Why does my sponge cake collapse?
The most common causes are underbaking, overmixing after adding the flour, or opening the oven too early.
Can I use self-rising flour?
All-purpose flour is recommended because this recipe relies on whipped eggs for its rise.
Can I use a hand whisk?
Yes, but it will take considerably longer. An electric mixer makes it much easier to achieve the required volume.
Can I make this gluten-free?
Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend suitable for baking.
Can I add vanilla?
Yes. Although the basic recipe contains only three ingredients, you can add 1 teaspoon of vanilla extract for extra flavor.