When I want a dessert that’s elegant, crowd pleasing, and unbelievably easy, this simple 3 ingredient sponge cake is my go to. It’s a classic chef’s secret: no butter, no oil, no milk just eggs, sugar, and flour. That’s right. Three pantry staples and you’ve got a cloud soft cake that’s ready to be dressed up or enjoyed as is.
As a chef, I love recipes that do more with less. This sponge cake is pure magic when done right fluffy, light, and perfect for layering or serving with fruit and cream. The real key? Properly whipping the eggs and sugar. Get that right, and the rest is smooth sailing.
“When in doubt, bake a sponge. It’s the little black dress of the baking world versatile, elegant, and always in style.”
Milk Sponge Cake Recipe
Milk Sponge Cake
Why You’ll Love This 3 Ingredient Sponge Cake
Minimal ingredients: You probably already have everything you need in your kitchen.
Incredibly light and airy: Whipped eggs and sugar give it that soft, melt in your mouth texture.
Customizable: Serve plain, layer with cream, frost it, or top with fruit.
No oil or butter: Naturally low in fat while still satisfying.
Beginner friendly: Great for new bakers looking to master basic cake technique.
Want more simple bakes with minimal ingredients? Try our 3 ingredient egg yogurt bread or the microwave banana condensed milk cake both equally delicious and fuss free.
Sponge Cake Ingredients:
5 large eggs
1 cup (200g) sugar
1 cup (125g) all purpose flour
Directions:
1: Preheat and Prep
Preheat oven to 350°F (180°C).
Grease or line a 9 inch round cake pan with parchment paper for easy removal.
2: Beat Eggs and Sugar
In a large mixing bowl, combine the eggs and sugar.
Use an electric mixer or hand whisk to beat the mixture for 8-10 minutes, until thick, pale, and ribbon like in consistency.
3: Fold in the Flour
Sift the flour over the egg sugar mixture.
Gently fold in the flour with a spatula until just combined do not overmix to keep the batter airy.
4: Bake
Pour the batter into your prepared pan and smooth the top.
Bake for 45-50 minutes until golden and a toothpick inserted in the center comes out clean.
5: Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
Allow to cool completely before slicing or decorating.
“With just three ingredients, you’re not just making cake you’re mastering technique.”
Sliced 3 ingredient sponge cake on white plate with powdered sugar dusting
Light and fluffy sponge cake made with eggs, sugar, and flour no butter or oil needed
Tips for the Best Sponge Cake
Use room temperature eggs: They whip better and trap more air for maximum volume.
Beat eggs and sugar long enough: You’re creating the structure here don’t rush this step.
Sift your flour: To avoid clumps and ensure it folds in easily.
Fold gently: Preserve the air bubbles you worked so hard to beat into the eggs!
Love mastering basic techniques? Be sure to try our Japanese Castella cake another sponge style cake with a soft, velvety finish.
Flavor Variations and Add Ins
Upgrade Your Sponge Cake with a Twist
Lemon zest: Add a fresh, citrusy aroma to your batter.
Vanilla extract: Classic and comforting just 1 tsp in the egg sugar mix.
Almond extract: A touch adds nutty depth and enhances other flavors.
Layer with jam and cream: For a traditional Victoria sponge look and feel.
Soak with coffee or fruit syrup: For a moist, elegant dessert presentation.
Feeling adventurous? Top with a quick orange glaze or layer with cream and strawberries like our strawberry crunch cheesecake for a modern twist.
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