I love sponge cakes and I love easy recipes. So when I saw a three ingredient sponge cake, I immediately was intrigued.
The recipe is easy to put together and it only takes a few minutes to bake. I thought it was too good to be true, but the out come was a simple, soft, spongy cake. It isn’t overly sweet, which is how I prefer my sponge cakes.
I wasn’t quite sure what I wanted to do with the sponge cake. I thought of making cupcakes but didn’t have the time to frost them. I thought about making a flavored sponge cake, but I wanted to try the original one first. In the end, I just did this simple two layer cake, with whipped cream in the middle.
I was itching to add some fresh fruit inside, but I didn’t have anything that would work well in the cake.
Now that I’ve made this recipe, I’ll definitely keep it and play with it further to create some other delicious cake variations.
The sponge cake base recipe comes from Not the Kitchen Sink who adapted it from an old Japanese recipe.
|Simple Layered Sponge Cake||
- For the Sponge Cake
- 4 large eggs
- 60g castor sugar
- 40g all-purpose flour
- For the cream
- 1 cup heavy cream
- 1/4 cup of sugar
- Fresh fruit, cut into small pieces (optional)
- Separate the egg whites from the yolks.
- In a bowl, whisk 30g sugar into the yolks. Sift in the flour, stirring until you get a smooth paste.
- In another bowl of a stand mixer, whip up the egg whites until foamy, before adding the remaining 30g of sugar. Continue whipping until you get shiny, stiff peaks. Then fold in the egg whites into the egg yolk mixture, about 1/3 at a time. Fold with a spatula until no white streaks remain.
- Pour into a 9 x9 inch baking pan lined with parchment paper. Bake in a preheated oven at 350F for 10 minutes or until toothpick inserted comes out clean.
- While the cake is cooling, pour the heavy cream and 1/4 cup sugar into a bowl and batter becomes a sturdy whipped cream. If you are adding fresh fruit, stir it in at this point. After the cake has cooled, slice it in half.
- Slather whipped cream across one of the cake surfaces. Place the other half on top of the half with whipped cream. Slice the cake with a sharp knife into individual slices.