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4 large eggs, at room temperature
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120 g (½ cup + 2 tablespoons) granulated sugar
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120 g (1 cup) all-purpose flour, sifted
✅ Optional for flavor (not counted in the 3):
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1 teaspoon vanilla extract or lemon zest
Preparation
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Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper — do not grease the sides to help the cake rise properly.
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In a large mixing bowl, beat the eggs and sugar using a hand or stand mixer on high speed for 7–10 minutes, until the mixture becomes thick, pale, and triples in volume.
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Gently fold in the sifted flour in small batches using a spatula. Be careful not to deflate the batter — fold slowly and evenly.
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Pour the batter into the prepared pan and smooth the top gently.
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Bake for 25–30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
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Let the cake cool in the pan for 10 minutes, then run a knife along the edges and invert onto a wire rack to cool completely.
Serving and Storage Tips
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Serve plain, dusted with powdered sugar, or topped with whipped cream and berries.
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Slice in half and fill with jam, custard, or cream for a layer cake.
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Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days.
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Sponge cake freezes beautifully — wrap tightly and freeze for up to 2 months.
Variants
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Chocolate version: Replace 2 tablespoons of flour with unsweetened cocoa powder.
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Citrus twist: Add 1 teaspoon lemon or orange zest to the egg mixture.
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Gluten-free version: Use a 1:1 gluten-free flour blend for similar results.
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Mini sponge cupcakes: Pour batter into cupcake liners and bake for 12–15 minutes.
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Layered dessert: Use slices in trifles or tiramisu for a light, spongey base.
FAQ
Q: Can I use self-raising flour instead of all-purpose?
A: You can, but it may make the cake rise unevenly since this recipe relies on whipped eggs for structure.
Q: Why is my cake dense or flat?
A: This usually happens if the eggs weren’t beaten long enough or the flour was overmixed, deflating the batter.
Q: Can I use a hand whisk instead of an electric mixer?
A: Technically yes, but it’s very difficult. You’d need to whisk vigorously for 15+ minutes to get the right volume.
Q: Is this cake sweet enough on its own?
A: It has a light sweetness — perfect for pairing with fillings, frostings, or syrups.
Q: Can I double the recipe?
A: Absolutely. Use two pans or a larger one, and adjust baking time accordingly (add 5–10 minutes).
