Simple 3-Ingredient Sponge Cake (No Butter, No Oil!)
Craving something sweet but short on time (and ingredients)? Say hello to this unbelievably easy sponge cake recipe made with just three simple ingredients — eggs, sugar, and flour. That’s right! No butter, no oil, no baking powder — and yet it still turns out light, fluffy, and perfectly golden every time.
Whether you need a last-minute dessert, a base for layered cakes, or just a sweet treat with your afternoon coffee, this classic European-style sponge cake is your new go-to. It's naturally dairy-free, incredibly versatile, and surprisingly elegant for something so simple.
Why You’ll Love This Recipe
- ✅ Only 3 ingredients – no butter, no oil, no milk
- ✅ Naturally fluffy & airy – thanks to the whipped eggs
- ✅ Perfect cake base – for trifles, layer cakes, or roulades
- ✅ No special skills required – beginner-friendly
- ✅ Budget-friendly – made from pantry staples
Equipment You’ll Need
- Stand mixer or hand mixer
- Large mixing bowl
- Fine mesh sifter
- 9-inch round springform pan or 8-inch square cake pan
- Parchment paper
- Spatula
- Wire cooling rack
Ingredients
- 5 large eggs, at room temperature
- 1 cup (200g) granulated sugar
- 1 cup (125g) all-purpose flour
That’s it! But trust the process—these three simple ingredients come together to create bakery-quality results.
👩🍳 Instructions
1️⃣ Preheat & Prepare Pan
Preheat your oven to 350°F (175°C). Lightly grease your baking pan and line the bottom with parchment paper to prevent sticking and ensure easy release.
2️⃣ Whip the Eggs & Sugar
In a large bowl, combine eggs and sugar. Using a stand mixer with the whisk attachment (or a hand mixer), beat on high speed for 8–10 minutes, until the mixture is thick, pale, and triples in volume.
🔍 Pro Tip: You’re aiming for the ribbon stage—when you lift the whisk, the batter should fall in thick ribbons that slowly dissolve on the surface.
3️⃣ Fold in the Flour
Sift the flour directly over the whipped eggs and sugar in 3 additions. Use a spatula to gently fold the flour in using sweeping motions from the bottom of the bowl upward. Avoid deflating the batter.
⚠️ Do Not Overmix — overmixing will deflate the batter and result in a dense cake.
4️⃣ Bake
Pour the batter into your prepared pan and smooth the surface gently. Bake for 30–40 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
5️⃣ Cool
Let the cake cool in the pan for 10–15 minutes, then run a knife around the edge and carefully invert it onto a wire rack to cool completely.
6️⃣ Serve
Slice and enjoy as-is, dust with powdered sugar, or top with fresh berries and whipped cream for an elegant, effortless dessert.
Optional Serving Ideas
- With strawberries & whipped cream for a light spring dessert
- Layered with jam & mascarpone for an elegant sponge layer cake
- Cut into cubes for trifles or tiramisu
- Rolled with lemon curd for a jelly roll or roulade
Pro Tips
- Use room-temperature eggs for best volume
- Sift the flour to prevent lumps and keep the texture airy
- Don’t open the oven while baking—it can deflate the cake
- This cake freezes well — wrap tightly and freeze up to 2 months
Simple 3-Ingredient Sponge Cake
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease and line a 9-inch round pan with parchment paper.
- In a large bowl, beat eggs and sugar on high for 8–10 minutes until thick, pale, and tripled in volume.
- Sift flour over the mixture in 3 parts, folding gently after each addition to maintain volume.
- Pour batter into pan and bake 30–40 minutes, until golden and springy.
- Cool in pan 10–15 minutes, then invert onto wire rack to cool fully.
- Slice and serve as-is or with fruit and cream.