3 Ingredient Sponge Cake

5 from 3 votes

This recipe is easy to put together and it only takes a few minutes to bake. When it comes out of the oven you have a fluffy and moist sponge cake that makes a perfect base for a layered cake.

Servings: 9

Prep Time: 15

Cook Time: 10

Total Time: 25

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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.

Serving: 0.11of recipe, Calories: 78kcal, Carbohydrates: 10g, Protein: 4g, Fat: 2g, Saturated Fat: 1g, Sodium: 36mg, Fiber: 1g, Sugar: 7g, NET CARBS: 9

The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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