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Professional 3-Ingredient Sponge Cake
The Fluffiest Base for All Your Cake Creations
This classic sponge cake is a must-have for any baker’s repertoire. With just 3 ingredients—eggs, sugar, and flour—you get a soft, airy, versatile base perfect for birthday cakes, layered tortes, or elegant mousse creations. No oil, no butter, no fuss — just volume and fluff.
Want to master more baking basics? Try this foolproof Lemon Meringue Cheesecake or the ultra-smooth No-Bake Creamy Cheesecake from Tinsuf.com!
Ingredients
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8 large eggs (room temperature)
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280 g granulated sugar
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280 g all-purpose flour (sifted)
Directions
Beat Eggs & Sugar
In a large mixing bowl, combine the eggs and sugar. Using a stand mixer or hand mixer, beat on high speed for 8–10 minutes until the mixture is pale, thick, and triples in volume. It should reach the “ribbon” or “letter” stage — when you lift the whisk and the batter folds onto itself like a ribbon.
Fold in Flour
Gradually sift in the flour, adding it in 3–4 batches. Gently fold each addition into the egg mixture using a rubber spatula. Be careful not to deflate the batter — this step maintains the airiness that gives the sponge its lift.
Bake the Cake
Grease two 20 cm (8-inch) round cake pans or line the bottoms with parchment paper. Divide the batter evenly between the two pans.
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Preheat oven to 180°C (350°F).
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Bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Cool Completely
Once baked, remove from the oven and let the cakes cool in the pan for 5–10 minutes. Then turn out onto a wire rack to cool completely.
Time & Yield
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Prep Time: 15 minutes
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Bake Time: 35 minutes
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Cooling Time: 30 minutes
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Total Time: ~1 hour 20 minutes
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Yields: Two 8-inch cake rounds (serves 10–12)
Tips & Variations
Tips for Success:
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Ensure eggs are at room temperature for maximum volume.
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Sift the flour to prevent clumps and keep the batter light.
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Do not open the oven during the first 25 minutes — it may cause collapse.
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Variations:
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Chocolate sponge: Replace 30g of the flour with 30g of cocoa powder.
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Lemon zest or vanilla: Add 1 tsp of vanilla extract or zest of 1 lemon for flavor.
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Soaking syrup: Add a simple syrup with vanilla or citrus to moisten the layers.
Tools You’ll Need
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Stand mixer or electric hand mixer
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Mixing bowls
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Rubber spatula
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Two 8-inch cake pans
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Oven thermometer (optional)
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Wire cooling rack
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Discover More
Explore other foundational bakes from Tinsuf.com:
Final Thoughts
Whether you’re layering it with fruit preserves and whipped cream or covering it in fondant for a wedding cake, this professional sponge cake is the perfect blank canvas. It’s light, reliable, and can be baked ahead and frozen — making it ideal for busy kitchens and celebration prep. Simple ingredients, spectacular results.
