Okay, friends, I’ve got a real treat for you today—this Three Ingredients Sponge Cake is the kind of “secret handshake” recipe I stumbled upon after countless flour-covered disasters. Picture this: a fluffy, golden cake that’s so simple, you’ll feel like you’ve cracked the baking code. No complicated mixers, no obscure ingredients—just the basics, whipped into something that smells like a cozy bakery right in your own oven. The texture? Light as air, with a tender crumb that practically melts on your tongue. And the best part? If you’re new to baking or just low on time, this recipe is your new best friend. Let’s whip up magic with just eggs, sugar, and flour!
Quick Facts
Yield: Serves 6-8
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
4 large eggs
1 cup granulated sugar
1 cup all-purpose flour
How I Make It
Step 1:
Start by preheating your oven to 350°F. Grab a 9-inch round cake pan and grease it lightly or line it with parchment paper to prevent sticking. Now crack those 4 large eggs into a clean, grease-free bowl and add the 1 cup of sugar. Using an electric mixer (or a strong arm if you’re up for it), beat the mixture on high speed until it triples in volume and turns pale and fluffy—look for soft ribbons when you lift the whisk. This step is crucial to getting an airy texture.
Step 2:
Once your egg and sugar mixture is gloriously thick and mousse-like, gently sift in the 1 cup of all-purpose flour over the top. Using a spatula, fold the flour in carefully, preserving as much air as possible—no vigorous stirring here! The batter should be smooth and light.
Step 3:
Pour the batter into your prepared pan, smoothing the top gently with the spatula. Slide it into the oven, and bake for about 20-25 minutes. The cake should spring back lightly when touched and be golden on top. A toothpick inserted in the center should come out clean.
Step 4:
Once baked, let the cake cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely. This step helps retain the fluffy texture and keeps the crust from getting soggy.
Variations & Tips
Add a teaspoon of vanilla extract to the eggs and sugar for a subtle flavor boost.
For an extra light cake, try folding in a tablespoon of cornstarch with the flour.
If you don’t have a mixer, vigorously whisk the eggs and sugar for at least 8-10 minutes by hand.
Dust the finished cake with powdered sugar or top with fresh berries for a simple garnish.
Use cake flour for an even softer crumb if you have it on hand.
Don’t open the oven door in the first 15 minutes to avoid the cake from collapsing.
How I Like to Serve It
This cake shines on its own or with a dollop of whipped cream and a handful of fresh strawberries during summer get-togethers. In chillier months, a spoonful of homemade berry compote or a drizzle of warm chocolate sauce takes it from humble to luxurious. It’s also the perfect base for layering with frosting if you want to get fancy without complicated recipes.
Notes
Store leftovers in an airtight container at room temperature for up to 2 days.
If the cake feels a bit dense the next day, pop a slice in the toaster oven briefly—it’ll revive that fresh-baked fluffiness.
Closing: This recipe is proof that sometimes all you need are three simple ingredients and a little patience to make a cake that feels like a warm hug straight from the oven.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
