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
