Easy 3-Ingredient Fluffy Sponge Cake

This easy 3-ingredient sponge cake is light, fluffy, and beautifully golden. Made with just eggs, sugar, and flour, it’s a simple classic that doesn’t require butter, oil, or complicated ingredients. Perfect for serving with fresh fruit, whipped cream, powdered sugar, or enjoying on its own with a cup of coffee or tea.

Ingredients

• 6 large eggs, room temperature
• 1 cup granulated sugar
• 1 cup all-purpose flour

Instructions

1. Prepare the Oven and Pan

Preheat the oven to 350°F (175°C). Line the bottom of an ungreased 9-inch round cake pan with parchment paper.

2. Whip the Eggs and Sugar

Place the eggs and sugar in a large mixing bowl. Using an electric mixer, beat on high speed for 8–10 minutes, or until the mixture is very pale, thick, and has roughly tripled in volume.

When you lift the beaters, the mixture should fall in a thick ribbon that briefly holds its shape.

3. Fold in the Flour

Sift the flour over the whipped egg mixture in three additions. After each addition, gently fold with a large spatula.

Reach down to the bottom of the bowl and carefully turn the batter over itself. Fold only until the flour is incorporated and no dry spots remain. Avoid overmixing, as keeping the air in the whipped eggs is what gives this cake its fluffy texture.

4. Fill the Pan

Pour the batter into the prepared cake pan. Gently smooth the surface, taking care not to press out the air.

5. Bake

Bake for 28–33 minutes, or until the cake is evenly golden and the center springs back when lightly touched. A toothpick inserted into the center should come out clean.

6. Cool

Remove the cake from the oven and let it cool in the pan for 10 minutes.

Carefully run a thin knife around the edge of the cake, then turn it onto a cooling rack. Remove the parchment paper and turn the cake right side up.

Allow the cake to cool completely before slicing and serving.

Tips for a Light and Fluffy Sponge Cake

• Use room-temperature eggs for better volume when whipping.
• Beat the eggs and sugar long enough to create a thick, stable mixture.
• Sift the flour before adding it to the batter.
• Fold the flour gently rather than stirring or beating.
• Avoid opening the oven door too early during baking.
• Let the cake cool completely before slicing for the cleanest pieces.

Serving Suggestions

This simple sponge cake is delicious on its own, but you can also serve it with fresh berries, whipped cream, fruit preserves, powdered sugar, or a light drizzle of chocolate sauce.