Simple 3 Ingredient Sponge Cake

If you’ve ever wanted to whip up a homemade cake without breaking a sweat or hunting down a dozen complicated ingredients, this simple 3 ingredient sponge cake is exactly what you need. It’s a classic dessert that’s light, airy, and perfectly soft—an ideal blank canvas for whatever toppings or fillings you love. Whether it’s fresh berries, a dollop of whipped cream, or a dusting of powdered sugar, this sponge cake adapts beautifully.

I remember the first time I made this cake—it was a last-minute idea for a family get-together, and I honestly wasn’t expecting much from just three ingredients. But when it came out of the oven, golden and fluffy, everyone was surprised how something so simple could taste so good. That’s the magic of a well-made sponge cake: it’s humble but reliable, and it always feels a little special.

If you’re curious about making a quick homemade dessert that feels both comforting and elegant, you’re in the right place. Let’s get started!

Ingredients You’ll Need

• 1 cup self-rising flour (or substitute with all-purpose flour plus 1½ teaspoons baking powder and a pinch of salt)

• 3 large eggs

• ¾ cup granulated sugar

Optional Add-Ins:

• A few drops of vanilla extract for extra warmth and flavor

• Lemon zest for a fresh citrus note

• Cocoa powder if you want a chocolate twist

Getting Started: The First Steps

Before diving into the mixing, preheat your oven to 350°F (175°C). This is important because a well-heated oven ensures your sponge cake rises evenly and bakes perfectly. Prepare an 8×8-inch baking pan by greasing it lightly or lining it with parchment paper—this will make removing the cake so much easier and keep that soft crust intact.

Now, the most important part of making a great sponge cake is creating a light and airy batter. To do this, start by whisking your eggs and sugar together in a large bowl. Don’t rush this step—whisk until the mixture becomes pale yellow and frothy. This aeration is what gives the sponge its classic fluffy texture. It might take a few minutes, and if you have an electric mixer, this is the time to use it, but a strong arm and a good whisk will do the trick too.

Once your eggs and sugar look like a fluffy cloud, it’s time to gently add your flour. If you’re using self-rising flour, just sift it right into the bowl to avoid lumps. If you’re going the all-purpose flour route, make sure you’ve already combined it with the baking powder and salt for that perfect rise.

Using a spatula or wooden spoon, fold the flour into the egg mixture carefully. This means you want to mix just enough to combine everything without knocking out all the air you worked so hard to build up. Overmixing can make the cake dense and heavy, so slow and gentle is the way to go here.

Alright, now that your batter is ready and waiting in the pan, it’s time to get this sponge cake into the oven. This part is pretty straightforward, but there are a few little details that can make a big difference in how your cake turns out—so let’s dive in.

Baking the Sponge Cake

Once you’ve poured your batter into the prepared pan, use a spatula to smooth the top gently. You want the surface as even as possible, which helps the cake bake uniformly. To avoid any air pockets that might cause holes or uneven texture, tap the pan lightly on your countertop a couple of times. This simple step lets trapped air bubbles escape, leaving you with a smoother crumb.

Place the pan in your preheated oven and bake at 350°F (175°C) for about 20 to 25 minutes. Keep a close eye on it starting around the 20-minute mark. You’re looking for a golden top and the classic test for doneness—a toothpick inserted into the center should come out clean or with just a few moist crumbs. If the toothpick has wet batter on it, pop the cake back in for a few more minutes.

Cooling and Serving

When your sponge cake is out of the oven, don’t be tempted to dive right in. Let it cool in the pan for about 10 minutes; this brief rest helps the cake firm up a bit and makes it easier to remove without breaking. After that, gently transfer the cake onto a wire rack to cool completely.

This is the perfect time to think about how you want to dress your cake. Because this sponge is so light and neutral in flavor, it’s incredibly versatile. You can keep it simple with a sprinkle of powdered sugar or pile on fresh berries and whipped cream for a classic combo. Want something richer? Frost it with your favorite icing or spread some jam between layers if you slice it horizontally.

Helpful Tips and Variations

• Whisking is key: Don’t skip or rush the egg and sugar whisking step. The more air you incorporate here, the fluffier your cake will be.

• Flour choice: If you don’t have self-rising flour, no worries. Just combine all-purpose flour with baking powder and a pinch of salt before sifting it into the eggs. This works just as well.

• Flavor boosts: Adding a few drops of vanilla extract while whisking the eggs and sugar gives the cake a warm, inviting aroma. For something different, try folding in a teaspoon of lemon zest or a tablespoon of cocoa powder to give your sponge a fresh twist.

• Storing your cake: Keep your sponge cake fresh by storing it in an airtight container at room temperature. It should stay moist and delicious for 2-3 days, but you can also freeze it for longer storage.

• Make it a layer cake: If you want to get fancy, double the recipe and bake two cakes in separate pans. Stack them with jam, cream, or frosting in between for a beautiful layered dessert.

By now, you’ve got a good handle on how to make this classic sponge cake from just three simple ingredients—and maybe even started thinking about how you want to customize it. Before we wrap things up, let’s dive into some common questions that come up when making sponge cakes like this one. Hopefully, these tips will clear up any lingering doubts and help you bake with confidence.

Frequently Asked Questions

1. Can I use all-purpose flour instead of self-rising flour?
Absolutely! Just mix 1 cup of all-purpose flour with 1½ teaspoons of baking powder and a pinch of salt to mimic self-rising flour. Sift it well before adding to your batter.

2. Why do I need to whisk the eggs and sugar until pale and frothy?
Whisking introduces air into the mixture, which helps the cake rise and gives it that light, fluffy texture. Rushing this step can result in a denser cake.

3. Can I add flavors like vanilla or lemon zest?
Yes! Adding a few drops of vanilla extract while whisking the eggs and sugar is a simple way to boost flavor. Lemon zest or cocoa powder folded in at the end creates nice variations without changing the basic method.

4. How can I tell when the cake is done?
The best test is the toothpick method. Insert a toothpick in the center of the cake—if it comes out clean or with just a few crumbs, your cake is ready. If there’s wet batter, it needs more time.

5. What if I don’t have an 8×8-inch pan?
No worries. You can use a similar-sized pan or even a round cake pan. Just keep an eye on the baking time, as different pans may alter how quickly the cake cooks.

6. How should I store leftovers?
Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze it. When ready to eat, thaw at room temperature.

7. Can I make this cake gluten-free?
This recipe relies on the structure provided by wheat flour, so substituting gluten-free flour blends may require some experimentation. Look for gluten-free blends designed for cakes and be mindful that texture might vary.

Final Thoughts: Give This Simple Sponge Cake a Try

This simple 3 ingredient sponge cake is proof that delicious desserts don’t have to be complicated. Whether you’re a beginner baker or someone who wants a quick, reliable cake recipe on hand, this one fits the bill perfectly. Its light texture, easy preparation, and adaptability make it a go-to for everything from casual teatime treats to a base for more elaborate desserts.

I encourage you to give this recipe a try and experiment with the optional add-ins or your favorite toppings. Baking can be such a joyful, creative experience, and this sponge cake is the perfect starting point. When you make it, don’t forget to share your results or any fun variations you’ve come up with—I’d love to hear how you make this simple classic your own!

Happy baking!

Simple 3 Ingredient Sponge Cake

Print Recipe

Pin Recipe

This simple sponge cake is a classic, light, and airy dessert made with just three basic ingredients. It’s perfect for when you want a quick homemade cake without fuss. The texture is soft and fluffy, making it a great base for various toppings or fillings like fresh fruit, whipped cream, or frosting. You can easily customize the flavor with vanilla, lemon zest, or cocoa powder.

• Author: Mark's Recipe

Ingredients

Scale 1x2x3x

1 cup self-rising flour (or all-purpose flour with 1½ teaspoons baking powder and a pinch of salt)

3 large eggs

¾ cup granulated sugar

Optional Add-Ins:
Vanilla extract (a few drops for extra flavor)

Lemon zest or cocoa powder (for variation)

Instructions

Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal.
In a large mixing bowl, whisk the eggs and sugar together until pale yellow and frothy. This step helps create a light and airy cake.
Sift the self-rising flour into the egg mixture. Gently fold it in using a spatula or wooden spoon until just combined. Avoid overmixing to keep the cake tender.
Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any trapped air bubbles.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Decorate as desired with whipped cream, fresh fruit, powdered sugar, or your favorite frosting.

Notes

Whisking the eggs and sugar thoroughly is key to achieving the sponge cake’s airy texture. If you don’t have self-rising flour, using all-purpose flour with added baking powder and salt works just as well. This cake is versatile and pairs well with a wide range of toppings or fillings. For a richer flavor, a few drops of vanilla extract can be added during the egg and sugar whisking step. Variations like lemon zest or cocoa powder can be folded into the batter for a citrusy or chocolate twist. Store the cake in an airtight container to keep it fresh for several days.