Looking for a delicious homemade cake without the fuss? This Simple 3-Ingredient Sponge Cake is the answer to your baking prayers. With just eggs, sugar, and flour (plus a few optional flavorings if you like), you can whip up a soft, fluffy sponge perfect for layering, frosting, or enjoying plain with a cup of tea.
Whether you’re a baking beginner or a seasoned home cook, this cake is the kind of recipe you’ll come back to again and again. It’s simple, reliable, and incredibly versatile.
Why You’ll Love This Recipe
✔ Only 3 Basic Ingredients – No fancy tools or rare ingredients required.
✔ Quick & Easy to Make – Ready in under 30 minutes.
✔ Perfect for Layering or Snacking – Use it as a base for decorated cakes or enjoy it plain.
✔ Light, Airy Texture – A well-beaten egg and sugar mixture gives it the lift it needs.
✔ Endlessly Customizable – Add your favorite flavorings, fillings, or toppings.
Ingredients You’ll Need
For the Cake:
-
1 cup self-rising flour
(or substitute with 1 cup all-purpose flour + 1½ tsp baking powder + pinch of salt) -
3 large eggs
(room temperature preferred for best volume) - ¾ cup granulated sugar
Optional Add-Ins (for flavor or variety):
- 1 tsp vanilla extract – for a warm, bakery-like flavor
- Zest of 1 lemon – for a citrusy twist
- 1–2 tbsp cocoa powder – for a chocolate version
- A dash of almond or orange extract – for extra complexity
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare Your Pan
- Preheat your oven to 350°F (175°C).
- Lightly grease an 8×8-inch square pan or line it with parchment paper for easy removal.
💡 Tip: If you want a round cake, a 9-inch round pan also works well.
Step 2: Whisk the Eggs and Sugar
- In a large mixing bowl, crack 3 large eggs and add ¾ cup sugar.
- Use a hand mixer or stand mixer to beat the eggs and sugar on high speed for 5–7 minutes, or until the mixture is pale, thick, and tripled in volume.
💡 Tip: This step is key to creating a light sponge. The eggs act as the leavening agent, so whip until airy!
Step 3: Sift and Fold in the Flour
- Sift 1 cup of self-rising flour into the egg mixture. If you’re using the DIY version, sift the flour, baking powder, and salt together before adding.
- Gently fold the flour into the mixture using a rubber spatula or wooden spoon. Do this in batches, and take care not to overmix—you want to keep as much air in the batter as possible.
💡 Tip: Overmixing causes the cake to deflate and can lead to a dense texture.
Step 4: Pour and Bake
- Pour the batter into your prepared baking pan.
- Tap the pan lightly on the counter to release any large air bubbles.
- Bake in the center of the preheated oven for 20–25 minutes, or until the cake is golden on top and a toothpick inserted in the center comes out clean.
💡 Tip: Don’t open the oven door during baking—this can cause your sponge to collapse!
Step 5: Cool and Decorate
- Let the cake cool in the pan for 10 minutes, then gently lift or turn it out onto a wire rack to cool completely.
- Once cooled, decorate however you like:
- Dust with powdered sugar
- Add a layer of whipped cream and berries
- Drizzle with glaze or chocolate ganache
- Cut into cubes and serve with custard or fruit compote
Tips for Success
1. Use Room-Temperature Eggs
Cold eggs don’t whip up as well. If your eggs are cold, place them in a bowl of warm water for 10 minutes before using.
2. Don’t Skip the Sifting
Sifting breaks up lumps and ensures your flour incorporates evenly—no flour pockets here!
3. Go Easy on the Mixing
Fold the flour in gently to keep the batter airy. Think of folding like scooping under and gently turning over the batter, not stirring.
4. Adjust Pan Size as Needed
Want thinner layers? Use a larger pan or split the batter between two smaller pans for a layer cake.
5. Know When It’s Done
The top should spring back when gently pressed, and a toothpick should come out clean.
Flavor Variations to Try
- Citrus Sunshine – Add lemon or orange zest and a citrus glaze.
- Mocha Vibes – Stir in 1 tbsp cocoa powder and 1 tsp instant coffee powder.
- Berry Bliss – Layer with jam and whipped cream for a Victoria sponge twist.
- Tiramisu Style – Soak slices in coffee syrup and layer with mascarpone cream.
- Birthday Cake Fun – Add sprinkles to the batter and top with buttercream.
Storage & Serving Suggestions
How to Store It
- Store leftovers in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate for up to 5 days or freeze slices for up to 2 months.
Serving Ideas
- Enjoy with coffee or tea for an afternoon pick-me-up.
- Slice and serve with a scoop of ice cream and berries.
- Top with fruit compote or a drizzle of caramel sauce.
- Cut into cubes and use for trifles or layered desserts.
Frequently Asked Questions (FAQs)
Can I use all-purpose flour instead of self-rising?
Yes! Just add 1½ teaspoons of baking powder and a pinch of salt per cup of flour.
Why did my sponge cake sink in the middle?
Possible causes include underbaking, overmixing, or opening the oven door too soon.
Can I make cupcakes with this recipe?
Absolutely! Divide the batter among 12 cupcake liners and bake for 15–18 minutes.
How do I make this cake gluten-free?
Substitute a gluten-free flour blend and be sure it includes leavening agents.
Is this cake sweet enough to eat plain?
Yes, it has a light sweetness, but you can easily increase the sugar by 1–2 tablespoons for a sweeter version.
Final Thoughts
This Simple 3-Ingredient Sponge Cake is a baking staple that delivers consistent results with minimal effort. It’s the kind of recipe that’s easy enough for weeknight cravings and versatile enough for special occasions. Light, fluffy, and adaptable—it’s everything you want in a basic sponge.
Whether you eat it plain, frost it, layer it, or roll it up, you’re guaranteed a beautiful bake every single time.
So go ahead—try it today, and don’t forget to experiment with your favorite flavors! Happy baking!