Best Ever 3-Ingredient Sponge Cake
Ingredients:
• 5 large eggs (room temperature)
• 1 cup (200g) granulated sugar
• 1 cup (125g) all-purpose flour (sifted)
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Instructions:
1. Prepare the Oven
• Preheat oven to 170°C (340°F)
• Line an 8-inch (20 cm) round pan with parchment paper
• Do NOT grease the sides (helps the cake rise better)
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2. Whip Eggs & Sugar (Most Important Step)
• Add eggs + sugar to a large bowl
• Beat with an electric mixer on high speed for 8–10 minutes
• You’re looking for:
• Thick, pale, creamy mixture
• Tripled in volume
• When you lift the mixer, it leaves a ribbon trail
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3. Fold in Flour
• Sift the flour in 2–3 batches over the batter
• Gently fold using a spatula:
• Move from bottom to top
• Turn the bowl slowly
• Don’t overmix → keep the air inside!
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4. Bake
• Pour batter into pan and gently level the top
• Tap lightly once to remove big air bubbles
• Bake for 30–35 minutes until golden
• Toothpick should come out clean
Do NOT open the oven early (cake may collapse)
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5. Cool Properly
• Let it cool in the pan for 10 minutes
• Run a knife around edges
• Transfer to rack and cool completely
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Why This Cake Is So Good:
• No butter or oil → super light
• Perfect balance of sweetness
• Soft, airy texture like bakery cakes
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Optional Add-Ons (Make it Even Better):
• 1 tsp vanilla extract
• Lemon or orange zest
• Serve with:
• Whipped cream
• Fresh strawberries
• Chocolate drizzle
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Common Mistakes to Avoid:
• Eggs too cold
• Not whipping enough
• Mixing too hard after adding flour
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If you want, I can show you how to turn this into a filled cream cake or a viral dessert video (before/after style)
