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sliced plain sponge cake layers

3 Ingredient Sponge Cake Recipe

Total Time: 1 hour 30 minutes
Servings: 8 servings
Calories: 229kcal
Author: Shinee
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.
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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

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.

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

Calories: 229kcal
Carbohydrates: 42g
Protein: 7g
Fat: 4g
Sugar: 25g
Sodium: 193mg