The 3-Ingredient Sponge Cake That’ll Steal the Show Every Time

There are exactly three reasons why this cake will become your go-to secret weapon for tea time, dessert emergencies, or impressing your friend who thinks you can't bake: eggs, sugar, and flour. That’s it. No baking powder, no oil, no dairy, not even a whisper of vanilla. But with those ingredients, you can create a tall, airy, golden, and puffy cake.

If you're after something that feels almost too easy to be real, but delivers like it took hours, this 3-Ingredient Sponge Cake is here for it.

What Exactly Is a Sponge Cake?

Sponge cake is one of the oldest known cakes in the baking world, dating all the way back to the Renaissance era in Europe, yes, the same period that gave us da Vinci and doublets. Unlike richer, denser cakes, sponge cake skips the fat and focuses on air. You’re relying purely on whipped eggs to lift the whole thing, no baking powder needed.

It became wildly popular in the UK and later in Japan, where they turned it into the iconic Castella. Some cultures even soak it in syrup or layer it with whipped cream and fruit. But this version? It's all about keeping things pure, simple, and ridiculously fluffy.

Pro Tips for the Best Sponge Cake 

• Room temp eggs are not optional. Cold eggs won’t whip the same, so let them sit out for about 30 minutes before getting started. Whisking eggs and sugar to that light ribbon stage takes muscle. An electric mixer will save your arms and your mood.
• Flour lumps are not cute in sponge cake. Sift your flour before adding, and do it slowly.
• Opening the oven while it bakes is a classic rookie move. Leave it alone for the full 50 minutes.

Can I Add Other Ingredients to This Cake?

You absolutely can, but remember the base is built on balance. Want lemon zest, cocoa powder, or cinnamon? Go ahead, but add with caution and keep the quantity small. Overloading it with extras can make it collapse faster than your willpower at a bake sale.

Why Didn’t My Cake Rise?

There are a few reasons why this happened, eggs weren’t whipped long enough, flour was added too fast, or you stirred instead of folded. Also, did you open the oven door early?

Do I Really Need to Use a Scale?

Yes. Baking is not jazz, it's classical music. Grams matter. Cups can vary wildly, so if you want consistent results, go digital.

Can I Make It in Advance?

Yes! It actually gets better the next day. The flavors mellow, and the texture firms up slightly, making it even easier to slice and stack.

How to Store Leftovers

Sponge cake stores like a dream if you do it right. Wrap it tightly in plastic wrap or store in an airtight container. Room temperature is fine for up to 2 days. For longer storage, keep it in the fridge (3-4 days) or freeze it for up to a month. Thaw on the counter before serving.

How to Make 3-Ingredient Sponge Cake

In a large bowl, crack in all five eggs. Add the sugar. Now grab your electric mixer and whip on high speed for 6–7 minutes. You’re looking for a pale, thick, and fluffy mixture that triples in volume.

Sift the flour directly over the fluffy egg-sugar mix. Do this in stages, don’t dump it all at once. Gently fold the flour into the mixture, being careful not to deflate the volume you just worked so hard to build. Line a 20cm (8-inch) round baking pan with parchment paper and pour the batter in.

Bake at 160°C/330°F for 50 minutes and no peeking. Once baked, turn off the oven and crack the door open slightly. Let the cake cool inside for 10 minutes before pulling it out.