Why did my sponge cake collapse after baking?

The cake might have collapsed if it was underbaked. Ensure that you bake it until the surface is a golden brown and a skewer inserted in the center comes out clean. It's also important not to open the oven during the first 30 minutes of baking as this can cause the cake to collapse. Additionally, make sure to gently fold the flour into the egg mixture to avoid deflating the batter.

Why my cake is very dry?

A dry cake may result from overbaking. Ensure you bake the cake for 40 minutes or until a skewer comes out clean. It's also crucial to maintain the specified oven temperature of 338°F (170°C). Overmixing the batter can also lead to dryness, so be gentle when folding in the flour.

When can I add food coloring?

If you wish to add food coloring, do so after the eggs and sugar have been whisked to a light and pale consistency, which takes about 10 to 15 minutes. At this stage, you can incorporate gel food coloring gently to avoid deflating the airy mixture before adding the flour.

Can I use a gluten-free flour blend to make this sponge cake?

While the original recipe calls for cake flour or plain flour, you can experiment with a gluten-free flour blend. Keep in mind that the texture may vary slightly, but it should still result in a light and fluffy sponge cake if the eggs are whipped sufficiently.

I don’t have extra-large eggs, can I use large eggs?

If you don't have extra-large eggs, you can use large eggs. The key is to ensure the eggs are at room temperature to achieve the desired volume when whisked with sugar. The cake should still turn out well, maintaining its light and airy texture.

Can I cover a sponge cake with fondant? Can I make a two-tier cake?

This sponge cake has a sturdy yet soft texture, making it suitable for covering with fondant. If you plan to make a two-tier cake, ensure both layers are fully cooled before stacking. You may want to use additional support, like dowels, between the layers for stability.

Can I make cupcakes with this recipe?

Yes, you can make cupcakes using this recipe. Divide the batter into cupcake liners in a muffin tin. Bake at the same temperature of 338°F (170°C) for approximately 18 to 20 minutes, or until a skewer inserted into the center of a cupcake comes out clean. This should yield around 12 cupcakes.

Simple 3 Ingredient Sponge Cake - Perfect Dessert Treat

Name: Simple 3 Ingredient Sponge Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: ½ cup + 1½ tablespoon (120 g) granulated sugar; 4 extra-large eggs at room temperature; A pinch of salt optional; 1 teaspoon (5 ml) grated lemon zest or vanilla extract optional; 1 cup (120 g) cake flour or plain flour, sifted

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I remember the first time I made a simple 3 ingredient sponge cake. It was a rainy Sunday afternoon, and the comforting aroma of cake baking in the oven filled my kitchen. There’s something magical about using just a few humble ingredients to create a delightful treat that brings everyone to the table.

My grandmother often said that the key to a memorable dessert lies in its simplicity. She would whip up a simple 3 ingredient sponge cake with such ease, and it became the centerpiece of our family gatherings. The light, airy texture was always a hit, and I was determined to master this classic recipe myself.

As I perfected my technique, I realized there’s a certain joy in creating something so delicious from just a handful of ingredients. This simple 3 ingredient sponge cake not only became a staple in my kitchen but also a reminder of the beauty of home cooking.

Let’s dive into this delightful culinary adventure and explore how you can create your very own simple 3 ingredient sponge cake.

Simple 3 Ingredient Sponge Cake

Author: Emma
Total Time: 60 minutes
Yield: 2–4 servings 1x

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Description

Learn how to make a delightful Simple 3 Ingredient Sponge Cake with ease. Discover the perfect recipe for a light, fluffy cake that is sure to impress your guests!

Ingredients

Scale

½ cup + 1½ tablespoon (120 g) granulated sugar
4 extra-large eggs at room temperature
A pinch of salt optional
1 teaspoon (5 ml) grated lemon zest or vanilla extract optional
1 cup (120 g) cake flour or plain flour, sifted

Instructions

Set your oven to a temperature of 338°F (170°C).
Grease and dust an 8-inch (20 cm) baking tin, or coat it with baking spray.
In a stand mixer with a whisk attachment, combine the eggs, granulated sugar, optional salt, and the optional lemon zest. Whisk them on medium to high speed until the mixture becomes very light and pale, which should take about 10 to 15 minutes. You’ll know it’s ready when a little batter dropped into the bowl stays on the surface without sinking.
Gently sift the cake flour over the fluffy egg mixture in three batches, folding it in with a wooden spoon or spatula each time until just combined. Make sure to scrape from the bottom to incorporate any hidden flour pockets, and stop once you see no more flour streaks to avoid deflating the mixture.

Transfer the batter into the prepared baking tin without smoothing the top or tapping the pan on the counter; leave it as it is.
Place in the oven and bake for 40 minutes, or until the surface is a golden brown and a skewer inserted in the center comes out clean. Avoid opening the oven during the first 30 minutes of baking.
Once baking is complete, switch off the oven but leave the sponge cake inside, propping the door slightly open with a wooden spoon for 5 to 10 minutes to let it cool gradually.

Take the cake out of the oven, allow it to rest for another 10 minutes, then carefully run a knife or thin spatula around the edges to loosen it. Flip it onto a wire rack, removing the pan, and let it cool completely.

Notes

Bring eggs to room temperature for optimal whipping, giving the batter a light texturenGently fold in the flour to preserve the airy quality of the egg mixturenAllow the cake to cool gradually in the oven with the door ajar to prevent collapse

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Mediterranean

Nutrition

Calories: 200
Fat: 5g
Protein: 20g

Keywords: sponge cake recipe, lemon sponge cake, fluffy sponge cake, homemade sponge cake, room temperature eggs, cake flour sponge

Mastering the Simple 3 Ingredient Sponge Cake

Fundamentals

The simple 3 ingredient sponge cake relies on the perfect balance and technique. Each ingredient plays a crucial role. The eggs provide volume and structure, while the sugar adds sweetness and helps stabilize the batter. The flour brings it all together, creating a light and fluffy texture.

Understanding the role of each ingredient ensures success. Eggs should be at room temperature to achieve maximum volume when whipped. Sugar should be measured precisely to maintain the cake’s structure, and the flour should be sifted to prevent lumps.

Preparation/Setup

Before you start, set your oven to 338°F (170°C) and prepare your baking tin. Grease and dust an 8-inch baking tin or use baking spray to ensure the cake releases easily after baking. This simple step sets you up for success.

Gather all ingredients and tools. Having everything ready speeds up the process and ensures you don’t miss a crucial step. A stand mixer is ideal for whipping the eggs and sugar to the right consistency.

Unveiling the Technique for a Simple Sponge Cake

Technique

Creating the perfect simple 3 ingredient sponge cake requires patience and precision. Start by combining eggs, sugar, and optional salt and zest in the mixer. Whisk on medium to high speed until the mixture becomes pale and light, a sign that air has been incorporated.

The key is to achieve the right consistency. The batter should be thick enough to hold its shape when a little is dropped back into the bowl. This step is crucial for the cake’s airy texture.

Tips/Tricks

To ensure success, fold the flour into the egg mixture gently. Sift the flour over the batter in three batches, folding each batch carefully to avoid deflating the mixture. Use a wooden spoon or spatula, and make sure to scrape the bowl’s sides and bottom.

Avoid tapping the pan or smoothing the top once the batter is in the tin. This preserves the airiness, resulting in a light sponge cake. Remember, patience is key, especially during the baking process.

Perfecting Your Simple Sponge Cake

Perfecting Results

After placing the cake in the oven, resist the urge to open the door during the first 30 minutes. Sudden temperature changes can cause the cake to collapse. Trust the process and let the magic happen.

Once baked, turn off the oven but leave the cake inside with the door slightly ajar. This gradual cooling prevents the sponge from shrinking. After 5 to 10 minutes, remove the cake and let it rest before transferring it to a wire rack.

Troubleshooting/Variations

If your cake doesn’t rise as expected, check that the eggs were whipped to the right consistency and the flour was folded in gently. Overmixing can deflate the batter, affecting the rise.

For variations, consider adding different flavorings like vanilla extract or experimenting with different citrus zests. Each variation offers a new twist on this classic recipe.

Serving and Storing the Simple 3 Ingredient Sponge Cake

Serving/Presentation

Once cooled, serve your simple 3 ingredient sponge cake as is, or dust it with powdered sugar for a classic presentation. This cake pairs beautifully with fresh berries or a dollop of whipped cream for an added touch.

For a more elegant presentation, slice the cake and layer it with your favorite fruit preserves or creams. This elevates the simple sponge into a stunning dessert centerpiece.

Pairings/Storage

Store any leftovers in an airtight container at room temperature for up to two days. For longer storage, wrap the cake in plastic wrap and freeze. Thaw it at room temperature before serving.

This versatile cake complements a variety of flavors, making it an ideal base for creative pairings. Try it with a simple fruit compote or a drizzle of chocolate sauce for an indulgent twist.

Conclusion

The simple 3 ingredient sponge cake is a testament to the power of simplicity in baking. With just a few basic ingredients and a little patience, you can create a delightful dessert that brings joy to any occasion.

This cake’s versatility and ease make it a staple in any home baker’s repertoire. Whether enjoyed plain or with creative embellishments, its light and airy texture never fails to impress.

Embrace the simplicity and let each bite remind you of the joy of home cooking. This recipe proves that sometimes the best things in life are the simplest.

Simple 3 Ingredient Sponge Cake – Perfect Dessert Treat