This easy sponge cake recipe produces a fluffy and moist sponge cake. The sponge cake can be simply decorated with fresh fruits, glazes, or other toppings or used to create multi-layered fancy cakes. This is a Chinese-style sponge cake, which is the base for many cakes you’ll find at Chinese bakeries.
This sponge cake is light, fluffy and moist. It’s a basic sponge cake so you’ll like want to decorate it before serving it. If you’ve ever had Chinese bakery cakes, this is the base for their cakes. The cakes usually consist of several layers of sponge cake, sandwiched with whipped cream and fresh fruit.
I didn’t make my quite as fancy. I kept mine to two layers, with cream and strawberries in the middle and on top. I then sliced into squares for serving.
Types of Chinese Sponge Cakes
There are a few kinds of Chinese sponge cake variations.
- Individual sponge cakes– They are light and fluffy, similar to this recipe, but baked as individual cakes and are served unfrosted.
- Steamed sponge cakes– These are often served at dim sum restaurants. These are more firm and spongy in texture.
- Sponge cake roll– This is similar to a Swiss roll. The thin layer of sponge cake is topped with cream and then rolled up.
- Traditional layer cake– This is the cake served at weddings, birthdays and other special occasions. This recipe is the sponge cake base that is used for these types of cakes.
Ingredients for Sponge Cake
- Eggs, separated
- Sugar
- All-Purpose Flour
Three ingredients are all you need for this easy sponge cake. Unlike some European-style sponge cakes, this recipe doesn’t use a leavening agent. Instead, it relies on whipped egg whites.
Tips for a Fluffy and Moist Sponge Cake
- The key to the light and fluffy texture for this sponge cake is the whipped egg whites. The egg whites need to be whipped to stiff peaks.
- The egg white meringue is then gently folded into the batter. Make sure to gently fold with a spatula and only until just completely incorporated. If you try to mix in the egg whites with a whisk or mix them in too much, you will deflate the egg whites too much.
- The flour needs to be sifted in. You don’t need a flour sifter. You can do this easily by putting the flour through a strainer. Sifting the flour keeps it very light and prevents it from clumping up into the batter, which also helps keep the cake very fluffy.
Cake Topping Ideas
For this cake, the cake is sliced in half to create a two-layer cake. The middle is filled with fresh whipped cream and strawberry slices. It’s topped with more whipped cream and strawberries.
You can also keep the cake whole and just top with cream, frosting, glaze, jam or syrup and then slice into squares before serving.
You might like my 4-ingredient chocolate cake, too!
3 Ingredient Sponge Cake
Ingredients
For the Sponge Cake
- 4 large eggs separated
- 60 grams caster sugar
- 40 grams all-purpose flour
Instructions
- Preheat oven to 350°F. Line a 9 x 9 inch baking pan with parchment paper.
- In a large bowl, add the egg yolks and half of the sugar (30 g). Whisk together until completely combined. Sift in the flour. Whisk together until a smooth paste forms.
- In the bowl of a stand mixer, add egg whites and mix at highest speed with a wire whisk attachment until egg whites turn foamy. Add in the remaining 30 g of sugar. Continue mixing at highest speed until egg whites form stiff peaks.
- Add 1/3 of the egg white mixture into the cake batter Gently fold with a spatula until no white streaks remain. Repeat with another 1/3. Repeat with remaining 1/3. Be careful to only mix until egg whites are just incorporated and to do so in a gentle folding motion using a spatula and not a mixer or whisk. If you mix too hard you will deflate the egg whites.
- Pour batter into prepared baking pan. Bake in oven for about 10 minutes or until a toothpick inserted comes out clean. Let cake cool completely before slicing and decorating.
Notes
- Very lightly adapted from Not the Kitchen Sink
- The egg white meringue needs to be gently folded into the batter. If you try to mix in the egg whites with a whisk or mix them in too much, you will deflate the egg whites too much.
- The flour needs to be sifted in. You can do this easily by putting the flour through a strainer. Sifting the flour keeps it very light and prevents it from clumping up into the batter, which also helps keep the cake very fluffy.
- Nutrition estimate is for the cake only and does not include any toppings or decorations.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Hi. Thanks for sharing this recipe. Do you think I can use cake and pastry flour? Thanks
Sorry, we haven’t tested it with cake flour.
I want to try this! Can I bake it ahead of time and freeze?
We haven’t tried it, but it should freeze well.
Hi!
can I use 1 egg and for the rest of the 3 eggs can I use youghurt?
Thank You!!!!!!!
Yogurt won’t work because it won’t whip the same. You need to use the eggs so you can whip them into a meringue state – that’s how the cake gets it’s rise and texture.
I made the three ingredient cake and was amazed at how easy it was to make and how good it is. Wasn’t sure if I had to refrigerate leftovers. This wonderful dessert makes up so fast and with different Toppings is a different dessert every night. Thank you for bringing this to me.
We’re happy you enjoyed it!
Very easy to make. It is exactly the type of cake I’ven been looking for to serve as strawberry shortcake.
So glad you enjoyed it!
I’m going to give this recipe a try and was wondering what do you use to make the cream to hold the fruits?
The filling and topping are whipped cream. You just whip heavy cream with a little sugar on high speed with a mixer until it holds stiff peaks.
Thank you so much for the wonderful recipes! I love them.
You’re welcome – we’re happy you’re enjoying them!
Thank You and just to say that I love your recipes simple and great can you make some fat free stuffs low carb. Please and keep sending your great recipes I’m having a ball. Keep up the excellent work that you are doing. God Bless. Your friend Sandy.?
I’m so glad you are enjoying the recipes
What can I uses instead of caster sugar? Would confectioners sugar or powdered sugar work?
Thank you.
it should also work with granulated sugar
I think and like your website ad I was making the cake and was so happy of the results I just can’t believe that so simple has great results.
I’m so happy to hear that!
Hi! Do you think regular granulated sugar would work for this recipe? Thanks!
yes it should work
Really cool recipe!! Also, super delicious <3
I’m glad you liked it!
Ooh, you make this sound so easy! I might have to try this over the weekend. Although, it’ll be with gluten-free flour. Fingers crossed it works xx
I hope it turns out well!
Hi. Can this be Keto. Can I use almond or coconut flour?
Thanks, Tina
Sorry I have not tested a keto version for this sponge cake yet.