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Home » RECIPE » Desserts » Cakes » Easy Sponge Cake (3 Ingredient Cake)

Easy Sponge Cake (3 Ingredient Cake)

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By: Shinee Published: 2/20/2019Updated: 12/15/2022

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Let’s learn how to make classic sponge cake. This light and airy sponge cake is a perfect base for many delicious cakes! With just 3 ingredients, this cake is quick and easy to make, and very versatile to flavor and decorate.

Let's learn how to make classic sponge cake. This light and airy sponge cake is a base to many delicious cakes! With just 3 ingredients, this cake is quick and easy to make, and very versatile to flavor and decorate. #spongecake #cake

Table of Contents

  • What is sponge cake?
  • Types of Sponge Cake
  • Classic Sponge Cake Recipe Tips
  • Sponge Cake Recipe Easy Ingredients
  • How to make a Sponge Three Ingredient Cake
  • Ways to serve this Easy Sponge Cake Recipe
  • Storing Three Ingredient Cake
  • Sponge Cake Simple Recipe FAQ
  • My Favorite Cake Recipes
  • Other Recipes You’ll Enjoy
  • 3 Ingredient Sponge Cake Recipe

What is sponge cake?

Before we dive into the technique, let’s talk about what is sponge cake.

Sponge cake is a type of foam cake where the tall and airy texture comes from whipped eggs without chemical leaveners like baking soda or baking powder. Classic sponge cake, like this one, is fat-free cake, meaning there is no butter or oil in the batter.

While sponge cake is beautifully tall, fluffy and light, this is not moist kind of cake. Sponge cake tends to be a little on drier side. BUT this is actually an advantage of this cake, because you can infuse the cake layers with all kinds of delicious syrups, liquors and fruit sauces. Once assembled, these beautiful sponge layer cakes won’t be dry at all.

Why is it called Sponge Cake?

Air-leavened cakes are called sponge cake because they’re meant to soak up various sugar or fruit syrups like a sponge. Also, the texture of the cake resembles a sponge.

Types of Sponge Cake

What is the difference between sponge cake and regular cake?

Sponge cake is leavened by whipped eggs and doesn’t contain chemical leavening agents, like baking power or soda. Regular butter cake, on other hand, relies on baking powder and soda to rise.

What is the difference between angel food cake and sponge cake?

Angel food cake is made of all egg whites, while sponge cake is made of whole eggs.

How sponge cake is different from génoise and gâteau?

Génoise and gâteau are also a variation of foam cake, but unlike sponge cake, they have a little bit of butter in the batter.

Though it’s very easy to make a classic sponge cake, there’re a few important notes to keep in mind for optimum success.

Classic Sponge Cake Recipe Tips

  1. Be careful when separating the egg whites and yolks. You don’t want any kind of fat/yolk in your egg whites, or egg whites won’t whip into stiff peaks. Here’s how I separate egg whites and egg yolks: I set out 3 bowls. One for collecting egg whites, one for collecting egg yolks and one for breaking each egg. I break one egg over my “working bowl” and gently drop egg whites while transferring egg yolk back and forth between the shells. Then I transfer the egg white into “egg white bowl” and egg yolk into “egg yolk bowl”. This way if you accidentally break an egg yolk, you won’t ruin the whole batch of egg whites you so carefully separated. Trust me, this lesson comes from numerous real-life accidents!
  2. It’s easy to separate cold eggs, but room temperature eggs whip better. I recommend separating the eggs right way when you bring them out of the fridge and at least 30 minutes before you start making the cake.
  3. It’s very important to whip the eggs properly and long enough to incorporate as much air as possible. Again, this sponge cake depends on air whipped into the eggs, because we’re not using any chemical leaveners! Properly whipped egg yolks should become creamy pale and at least triple in size. Egg whites should reach stiff peaks, which means when you turn the bowl with stiff meringue upside down, it won’t slide down. However, be careful not to over-beat the egg whites. I know, it’s kind of confusing. But just keep an eye on meringue at this stage. The meringue should still be glossy and have stiff peaks.
  4. Bake the cake as soon as you make the batter, and don’t let the meringue sit for too long.
  5. Don’t grease the cake pan. Like angel food cake, sponge cake sticks to the sides of the pan while it rises in the oven and stays nice and tall.
  6. Don’t open the oven door while baking a sponge cake for at least first 20 minutes, or you risk deflating the cake.
  7. It’s easier to cut the cake into layers when the cake is fully chilled, preferably overnight. Freshly cooled cake falls apart easily and it’s difficult to cut into layers. That’s why it’s perfect cake to bake ahead.
  8. When assembling the cake, make sure to brush on simple syrup, or any kind of flavored syrup, liquor or fruit sauce to moisten the cake layers, or the cake will be a bit dry. Sponge cakes take on flavors beautifully!

Ok, onto the step by step instructions with photos!

Sift the cake flour to aerate it. More air, taller the cake!

Sponge Cake Recipe Easy Ingredients

  • Eggs – Be sure to use room temperature eggs, as it’s easier to beat air into room temperature eggs.
  • Sugar – Fine granulated sugar or caster sugar is ideal for this recipe, as they dissolve quicker.
  • Cake flour – Low protein cake flour produces lighter and more tender crumb.

No cake flour? No problem!

If you don’t have cake flour on hand, don’t worry. It’s super easy to make your own. I do that all the time. Here’s a fabulous tutorial for homemade cake flour, if you have time to read.

But in short, measure 1 ½ cups of all-purpose flour, remove 3 tablespoons of flour, and replace 3 tablespoons of cornstarch. That’s it! Now you just need to sift it well and you’ve got yourself a cake flour.

How to make a Sponge Three Ingredient Cake

Beat the egg yolks with half of the sugar until creamy pale and at least tripled in size. Most of the sugar granules should be completely melted.

Whip the egg whites into glossy meringue with stiff peaks. This is the secret to nice tall and light cake.

Now carefully fold in the meringue into the egg yolk mixture in 3 stages. It’ll be easier to incorporate egg white in stages. Be careful not to deflate the batter! We need all that air for beautiful tall cake!

And then add flour also in stages to ensure a nice and smooth batter.

I absolutely LOVE this beautiful velvety batter!

You can bake this cake into one tall cake, or divide the batter into 2 9-inch cake pans. If baking in one pan, make sure the pan is at least 3 inches tall.

Let's learn how to make classic sponge cake. This light and airy sponge cake is a base to many delicious cakes! With just 3 ingredients, this cake is quick and easy to make, and very versatile to flavor and decorate. #spongecake #cake

Now, how gorgeous is that sponge cake?!! It’s now ready to take on all the flavors!

Let's learn how to make classic sponge cake. This light and airy sponge cake is a base to many delicious cakes! With just 3 ingredients, this cake is quick and easy to make, and very versatile to flavor and decorate. #spongecake #cake

I bake 1 tall cake if I want 3 layers, but if I want 4-6 layers I usually bake in 2 or 3 cake pans.

Ways to serve this Easy Sponge Cake Recipe

  • This simple sponge cake layer is a perfect canvas for all kinds of layer cakes.
  • Pair it with fruit or sugar syrups and fill with your favorite frosting for delicate and light layer cake.

Storing Three Ingredient Cake

How long does sponge cake last in the fridge?

The sponge cake, tightly wrapped in plastic wrap, can be refrigerated for up to 1 week.

Sponge Cake Simple Recipe FAQ

How long will a sponge cake last covered in icing?

Frosted sponge cake is good for up to 5 days in the refrigerator.

How long to bake sponge cake?

The baking time depends on the size of the pan(s). It takes about 40 minutes for one 9-inch cake pan. And about 25-30 minutes for two 9 or 8-inch pans, or three 7 or 6-inch.

Is sponge cake healthier than regular cake?

Plain sponge cake does have lower calorie count as it doesn’t contain butter.

What does sponge cake taste like?

Straight sponge cake tastes a little dry and plain. They’re meant to be drizzled with fruit or sugar syrup and frosted with frostings and fillings.

What is the secret to a good sponge cake?

The secret to a good sponge cake is to whip the eggs until thick and tripled in size. And don’t deflate too much air during mixing it with flour.

My Favorite Cake Recipes

  • Peach upside down cupcakes are my summer-time favorite cake!
  • Strawberry matcha roll cake is also super light and flavorful cake.
  • Angel food cake is another classic recipe every baker should have in their repertoire.
YouTube video
Watch How to Make This Below!

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  • Lemon Layer Cake – Lemon Layer Cake with Lemon Curd
  • Berry Chantilly Cake – Berry Chantilly Cake
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sliced plain sponge cake layers

3 Ingredient Sponge Cake Recipe

This light and airy sponge cake is a base to many delicious cakes! With just 3 ingredients, this classic sponge cake is quick and easy to make, and very versatile to flavor and decorate.
4.89 from 9 votes
serves: 8 servings
Total : 1 hour 30 minutes
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Ingredients

  • 6 large eggs at room temperature
  • 1 cup (200g) granulated sugar divided Note 1
  • 1 ½ cups (180g) plain cake flour
  • ½ teaspoon salt optional
Note: I test all my recipes with both measurements for the most precise and accurate result!

Instructions

  • Preheat the oven to 350°F (177°C). Line bottom of 1 9-inch springform pan (at least 3 inches tall) or 2 regular 9 or 8-inch cake pans with parchment paper. No need to grease the pan.
  • Separate egg whites and yolks, making sure not even a little bit of egg yolk gets into the whites. (TIP: It's easier to separate the egg when they're cold right out of the fridge.)
  • In a mixing bowl with whisk attachment, whisk together egg yolks and ½ cup of sugar until pale and tripled in volume, about 5 minutes.
  • Meanwhile, sift flour and salt.
  • In another mixing bowl with whisk attachment, beat egg whites at medium low speed until foamy.
  • Add remaining ½ cup of sugar 1 tablespoon at a time and continue to whisk until stiff peaks, gradually increasing the speed to medium high, 7-10 minutes.
  • Using a spatula, add 1/3 of the whipped egg whites into the egg yolk mixture and gently fold until mostly smooth. Add the remaining egg whites and gently fold until smooth.
  • Add sifted flour into the batter in 3 stages, whisking the batter well after each addition.
  • Pour the batter into prepared pan and smooth the top.
  • Bake the cake until inserted toothpick comes out clean, about 40 minutes. Don’t open the oven for at least the first 30 minutes!
  • Let the cake cool for 5 minutes in the pan. Then run a knife around the edges and invert onto a cooling rack. Cool completely. Once cooled, wrap with plastic wrap and refrigerate, preferably overnight. It’ll be easier to cut when the cake is thoroughly chilled.
  • The sponge cake, tightly wrapped in plastic wrap, can be refrigerated for up to 1 week, or frozen for up to 1 month.

Tips & Notes:

Note 1: Fine granulated sugar or caster sugar is ideal for this recipe, as they dissolve quicker.
CAKE PANS & COOKING TIMES:
You can use any size of cake pan for this recipe. I’ve tested this recipe in one 9-inch pan at least 3 inches tall, two 9 or 8-inch cake pans at least 2 inches tall, three 7 or 6-inch cake pans at least 2 inches tall. In one 9-inch springform pan, the cake comes out 2 1/4 inches tall, perfect for slicing into 3 layers.
1 9-inch cake pan – about 40 minutes
2 9 or 8-inch pans – 25-30 minutes
3 7 or 6-inch pans – 25-30 minutes

Nutrition Facts:

Calories: 229kcal (11%) Carbohydrates: 42g (14%) Protein: 7g (14%) Fat: 4g (6%) Saturated Fat: 1g (6%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 123mg (41%) Sodium: 193mg (8%) Potassium: 70mg (2%) Fiber: 1g (4%) Sugar: 25g (28%) Vitamin A: 179IU (4%) Calcium: 22mg (2%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:American
sliced plain sponge cake layers
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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  1. Tentra says

    Posted on 15 October 2022 at 6:47 pm

    I haven’t made the cake yet, but I’m eager to! I am just unsure as to whether or not i need some sort of membrane between the pan and batter like parchment paper since you said not to grease it. This is coming from a complete baking amateur so I’m not sure how silly this question is, lol.

    Reply
    • Shinee says

      Posted on 1 November 2022 at 10:37 am

      Hin Tentra. Yes, you do need to line the pan with parchment paper, but only on the bottom. You don’t need anything on the sides.

      Reply
  2. Trudy says

    Posted on 17 July 2022 at 5:55 pm

    Your beating times are way too long, this cake was hard and way too sweet. Don’t waste your time or your eggs!

    Reply
    • Shinee says

      Posted on 8 August 2022 at 11:05 am

      Bummer that you didn’t follow the recipe. The beating the egg whites and yolks for that long is the KEY to fluffy and tall cake. Because there’s no leavening agent in the cake, it’s crucial to beat as much as air into the batter.

      Reply
  3. Kathleen Defusco says

    Posted on 23 June 2022 at 7:37 am

    Boy this really looked good and was looking for a light cake, but oh my gosh, it turned out like a tasteless pound cake. Followed the directions to the tee. Would love to make this right. Don’t know what went wrong any ideas?

    Reply
    • Shinee says

      Posted on 14 July 2022 at 4:53 pm

      Hi, Kathleen! It’s all about whipping the eggs enough because air whipped into the eggs is the only leavening agent in this cake. If you don’t whip enough air into egg yolks and whites, your cake won’t rise well. So, I’d pay closer attention to whipping the egg whites and yolks. Also, be sure not to grease the cake pans!

      Reply
  4. Spencer says

    Posted on 25 May 2022 at 2:00 am

    Should you add cream of tartar or vinegar or lemon juice to stabilize the egg whites?

    Reply
    • Shinee says

      Posted on 26 May 2022 at 10:44 pm

      You sure could, Spencer. I usually don’t add any of those when making sponge cake though.

      Reply
  5. Vel says

    Posted on 3 March 2022 at 8:13 am

    4 stars
    I made this for my dad’s birthday cake and I love it! I was just a bit concerned as I was baking that I smelt like scrambled egg. I was afraid it would taste like egg. It did just a bit, but it wasn’t overpowering. But for future, would you recommend adding vanilla essence?

    Also do you rhink I can convert this to other flavours – like chocolate, lemon, etc? If so, do you have tips on subtitions and additions to this recipe?

    Reply
    • Shinee says

      Posted on 12 March 2022 at 3:45 pm

      Hi, Vel. So happy you tried this recipe!! Yes, you can absolutely add different flavors, like vanilla extract, lemon juice/zest, etc. This basic version is a perfect blank canvas and ideal for brushing on flavored sugar syrups. Here’s my lemon sponge cake.

      Reply
  6. Sejal says

    Posted on 28 February 2022 at 12:56 pm

    Hi!
    I want to make this for my parents anniversary
    and is it possible to make this with greek yoghurt as a substitute for the eggs?
    Thanks!

    Reply
    • Shinee says

      Posted on 1 March 2022 at 1:59 pm

      Sejal, I haven’t tested this recipe without eggs. Therefore, I cannot provide adequate advice.

      Reply
  7. Sejal says

    Posted on 28 February 2022 at 10:41 am

    Hi!
    I want to make this for my parents anniversary
    and is it possible to make this in a square pan
    and then cut it into circles to make a dome
    thanks!

    Reply
    • Shinee says

      Posted on 28 February 2022 at 10:44 am

      Hi, Sejal. Yes, you can bake this in a square pan!

      Reply
      • Sejal says

        Posted on 28 February 2022 at 12:56 pm

        Thank you!!!!

        Reply
  8. Tracey says

    Posted on 28 December 2021 at 5:35 am

    5 stars
    Brilliant results and easy. Thank you!

    Reply
    • Shinee says

      Posted on 28 December 2021 at 10:18 pm

      Thanks so much for your feedback, Tracey!

      Reply
  9. Natasha says

    Posted on 10 October 2021 at 8:21 am

    5 stars
    Hi there, random Internet surfer here who wanted to try using cake flour for yet another attempt at tres leches cake for Thanksgiving dinner here in Canada. This was a great, airy base; thank you

    Reply
    • Shinee says

      Posted on 10 October 2021 at 8:54 pm

      Yay, so happy you loved the recipe! Thank you for trying my recipe and for your feedback, Natasha!

      Reply
  10. Malsr says

    Posted on 7 August 2021 at 2:05 pm

    5 stars
    Interesting

    Reply
  11. Janice says

    Posted on 20 May 2021 at 3:33 pm

    I’m so excited about making this cake for dessert on Saturday night. My son and daughter in law are coming for dinner. My son has to have gluten free ‘everything’ and I wondered if I could use gluten free flour and would it be the same quantity as your recipe and can I use the same method to exchange it for corn starch?
    Many thanks.

    Reply
    • Shinee says

      Posted on 20 May 2021 at 11:04 pm

      Hi, Janice. I’ll be honest, I don’t have much experience with gluten-free flours and I didn’t test this recipe with gluten-free flour. So I have no advice.

      Reply
  12. Mediha says

    Posted on 12 February 2021 at 6:48 pm

    Your printer function doesn’t work on the recipe. It takes you to a pinterest page.

    Reply
    • Shinee says

      Posted on 18 February 2021 at 3:23 pm

      Hmm, that’s weird. It’s working for me just fine. Are you sure you’re clicking on printer icon and not icon with letter P. The icon with letter P is for Pinterest. Hope that helps.

      Reply
  13. Bowen Wu says

    Posted on 9 February 2021 at 6:34 pm

    When do I add the salt?

    Reply
    • Shinee says

      Posted on 9 February 2021 at 10:35 pm

      Hi, Bowen. Sugar is divided and added to egg yolks and whites separately. Please read the recipe directions carefully.

      Reply
  14. unknown says

    Posted on 19 January 2021 at 3:10 pm

    i made this and it taste awful, it went really hard and disgusting

    Reply
    • Shinee says

      Posted on 20 January 2021 at 11:29 pm

      Bummer!! I bake this cake ALL THE TIME! It’s my favorite base cake layer. Unfortunately, without much details, like more detailed description of your result and what fillings you used it with, it’s hard for me to offer an advice on what may have gone wrong.
      What do you mean it went hard? And disgusting is very subjective. So these descriptions aren’t very helpful in troubleshooting.

      Reply
  15. Win says

    Posted on 6 January 2021 at 9:36 am

    Hi thanks for the nice recipes . So there is no oil needed in this sponge cake ? What’s the difference of this cake from usual sponge cake ( with butter and milk )

    Reply
    • Shinee says

      Posted on 17 January 2021 at 3:32 pm

      Hi, Win. I apologize for my late response to your question. Typically, sponge cake doesn’t have butter or oil. The fat comes from egg yolk only. However, there’s a variation of sponge cake with butter and milk, which I use for my roll cakes, as it has more tender crumbs and more pliable.

      Reply
  16. Annarita says

    Posted on 5 March 2020 at 10:04 pm

    Hi, I want to make the sponge for a savoury recipe, do I still put the sugar in it?

    Thank you in advance 
    Annarita

    Reply
    • Shinee says

      Posted on 5 March 2020 at 11:05 pm

      Hi, Annarita. Sugar is one of 3 ingredients in this cake, and without sugar you won’t get that rise and texture.

      Reply
      • Annarita says

        Posted on 6 March 2020 at 4:42 am

        Thank you x

        Reply
  17. Jenn says

    Posted on 5 September 2019 at 1:41 am

    Hi, would like to try bake on this recipe but I only have size 6 inch and 8 inch round pan (not springform).
    And what will be the ingredients measurement? and oven temp and baking time?

    Reply
    • Shinee says

      Posted on 8 September 2019 at 2:16 pm

      Hi, Jenn. Sorry for delayed response. If you have 2 8-in pans, you can use the recipe as written.

      Reply
      • Jenn says

        Posted on 8 September 2019 at 9:01 pm

        Hi Shinee, that’s great and i will try it out soon. Thanks very much for your time.

        Reply
  18. Diane says

    Posted on 29 March 2019 at 5:24 am

    Wis there not much actual cake?  2 1/4 inch cake cut into 3rds ?

    Reply
    • Shinee says

      Posted on 29 March 2019 at 7:22 pm

      Hi, Diane. Not sure I understand the question. You can bake this cake into 1 tall 9-inch cake, or 2 regular cakes. A tall cake comes out 2 1/4 inches tall, and you can cut it into 3 layers, about 3/4-inches each. It may seem too thin, but they make perfect layers, like this cake.

      Reply

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