Simple 3-Ingredient Vanilla Sponge (Printable version)

Light, airy vanilla sponge cake using three staple ingredients; perfect for quick layering or desserts.

# What You Need:

→ Cake Batter

01 - 4 large eggs, room temperature
02 - ½ cup plus 2 tablespoons granulated sugar
03 - 1 cup all-purpose flour, sifted
04 - 1 teaspoon pure vanilla extract (optional)

# How to Make It:

01 - Preheat oven to 350°F (180°C). Grease and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper.
02 - Beat eggs with an electric mixer on high speed for 5 to 7 minutes until thick, pale, and tripled in volume.
03 - Gradually add sugar while continuing to beat until the mixture is glossy and ribbons form.
04 - Gently fold sifted flour in three additions with a spatula, careful not to deflate batter. Fold in vanilla extract with final flour addition if using.
05 - Pour batter into prepared pan and smooth the surface.
06 - Bake for 22 to 25 minutes until golden and a toothpick inserted in the center comes out clean.
07 - Cool cake in pan for 5 minutes, then run a knife around edges and invert onto a wire rack to cool completely.

# Expert Advice:

01 -
  • Only three main ingredients plus an optional vanilla extract make it incredibly simple and affordable.
  • The eggs provide natural leavening resulting in a light, airy texture without added baking powder.
  • Perfect as a standalone dessert or a base for trifles and layered cakes.
  • Quick preparation and easy steps make it accessible for all skill levels.
02 -
  • Use room temperature eggs to maximize volume when beating.
  • Be patient when beating eggs to achieve the thick, ribbon stage for a fluffy cake.
  • Fold the flour gently in three batches to preserve airiness and prevent deflation.
  • An 8-inch (20 cm) pan ensures the perfect thickness and even baking.
  • Allow the cake to cool completely on a wire rack before slicing or layering.
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