If you’re looking for a delightful dessert that feels like a baker’s secret weapon, this 4-Ingredient Sponge Cake Recipe will quickly become your new favorite. Light, airy, and incredibly simple, it proves that with just a handful of kitchen staples, you can bake something that’s nothing short of spectacular. Whether you’re a novice or a pro, this cake is a beautiful blank canvas for creativity and guaranteed to impress with its fluffy texture and sweet, tender crumb.
Ingredients You’ll Need
These ingredients are the heart and soul of the cake, creating that perfect balance of richness, structure, and sweetness. Each one plays a unique role, making this recipe not only straightforward but brilliantly effective.
- 6 large eggs (room temperature): Eggs provide structure and help the cake achieve its light, airy texture through proper whipping.
- 1 cup granulated sugar (210 grams): Sugar sweetens the cake and assists in stabilizing the whipped eggs for volume.
- 1 cup all-purpose flour (130 grams): Flour adds strength to the cake, giving it that tender, yet firm bite.
- 1/2 tsp baking powder: This leavening agent ensures extra lift and fluffiness without overpowering the delicate crumb.
How to Make 4-Ingredient Sponge Cake Recipe
Step 1: Whip the Eggs and Sugar
Start with room-temperature eggs—they whip into a light, voluminous foam much better, which is key for the sponge’s airy texture. Beat the eggs and sugar together vigorously until the mixture triples in size, becomes pale yellow, and leaves a ribbon trail when you lift the whisk. This step is where all the magic begins, forming the base for your tender cake.
Step 2: Sift and Fold in Dry Ingredients
Next, carefully sift the flour and baking powder together to remove lumps and evenly distribute the leavening agent. Gently fold this dry mixture into your fluffy eggs using a spatula, taking care to preserve as much air as possible. This careful folding ensures that your cake rises beautifully and remains light without becoming dense or tough.
Step 3: Bake to Perfection
Pour the batter into greased or parchment-lined round cake pans. Place them in a preheated oven and bake at 350°F (175°C) for about 25 minutes. The cake should spring back lightly when touched and have a golden-brown top. Let them cool slightly before removing from pans to keep that delicate crumb intact.
How to Serve 4-Ingredient Sponge Cake Recipe
Garnishes
This sponge cake shines with its simplicity, but adding fresh berries, a dusting of powdered sugar, or a dollop of whipped cream can elevate it to an elegant treat. The subtle sweetness pairs beautifully with bright, tart fruits or a drizzle of honey or chocolate sauce for those extra indulgent moments.
Side Dishes
Serve alongside a scoop of vanilla ice cream, a spoonful of rich custard, or a vibrant fruit compote. These accompaniments bring contrasting textures and flavor notes that complement the sponge’s light and fluffy nature perfectly, making every bite a celebration.
Creative Ways to Present
Layer this 4-Ingredient Sponge Cake Recipe with whipped cream and fresh fruit to create a stunning trifle or slice it horizontally for a beautiful layered cake with jams or curds. You can also cut it into shapes and transform it into bite-sized desserts for parties—endless possibilities with such a simple base.
Make Ahead and Storage
Storing Leftovers
Keep any leftover sponge cake tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to 2 days. This will help maintain its tenderness and prevent it from drying out, so it tastes just as fresh as when it came out of the oven.
Freezing
If you want to extend its shelf life, you can freeze the cake layers. Wrap them securely in plastic wrap and then aluminum foil to protect from freezer burn. Frozen sponge cake layers last up to 2 months and thaw quickly at room temperature when you’re ready to enjoy them.
Reheating
To refresh slightly stale sponge cake, warm slices gently in the oven at a low temperature for a few minutes. Avoid microwaving as it can make the cake tough or dry. A warm slice feels nearly as good as fresh — perfect for pairing with hot tea or coffee.
FAQs
Can I make this 4-Ingredient Sponge Cake Recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that’s designed for cakes. Make sure the blend includes xanthan gum or a similar binder, which helps keep the sponge’s light texture.
Why do the eggs need to be at room temperature?
Room-temperature eggs whip up more easily and hold more air, which means your sponge cake will be loftier and have a finer crumb than if you used cold eggs straight from the fridge.
Can I add flavorings to this recipe?
Yes, you can gently fold in vanilla extract, lemon zest, or almond essence during the egg-whipping stage to infuse subtle flavors without compromising the cake’s delicate texture.
What if I don’t have baking powder?
Baking powder is essential here for that extra lift, but if you don’t have it on hand, you can try a combination of baking soda and cream of tartar as a substitute, though the texture might be slightly different.
How do I know when the cake is fully baked?
The sponge cake is done when it’s lightly golden, springs back when you press it gently, and a toothpick inserted into the center comes out clean or with just a few moist crumbs. Timing may vary depending on your oven, so keep an eye on it towards the end of baking.
Final Thoughts
This 4-Ingredient Sponge Cake Recipe is a wonderful reminder that sometimes the simplest things bring the most joy. Its light texture and subtle sweetness make it a versatile base for countless desserts, and its ease means you can whip it up on a whim without any fuss. I can’t wait for you to try it and discover how such minimal ingredients can create such maximum delight in every bite.
Print
4-Ingredient Sponge Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2 nine-inch round cakes
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Description
This 4-Ingredient Sponge Cake is a light, fluffy, and versatile classic dessert made with simple pantry staples. With only eggs, sugar, flour, and baking powder, it’s easy to whip up a delicate cake perfect for layering with cream or fruit or enjoyed on its own. The recipe yields two 9-inch round cakes that can be used as a base for numerous desserts.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour (130 grams)
- 1/2 tsp baking powder
Wet Ingredients
- 6 large eggs (room temperature)
- 1 cup granulated sugar (210 grams)
Instructions
- Prepare Ingredients: Begin by preheating your oven to 350°F (175°C). Make sure your eggs are at room temperature, as this helps achieve a better rise and texture in the sponge cake.
- Whip Eggs and Sugar: In a large mixing bowl, beat the 6 large eggs together with 1 cup of granulated sugar using an electric mixer on high speed. Continue to beat until the mixture becomes thick, pale, and triples in volume, forming ribbons when the beaters are lifted. This aeration is crucial for the light sponge texture.
- Sift and Fold Dry Ingredients: Sift together the 1 cup of all-purpose flour and 1/2 teaspoon of baking powder. Gently fold the dry ingredients into the egg mixture using a spatula. Take care to fold slowly and carefully to preserve the air bubbles incorporated during whipping.
- Bake the Cake: Divide the batter evenly between two 9-inch round cake pans lined with parchment paper or lightly greased. Smooth the tops gently with a spatula. Place in the preheated oven and bake for approximately 25 minutes or until the cakes are golden and a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before using. These sponge cakes can be served plain, layered with frosting, or decorated with fruits.
Notes
- Ensure eggs are at room temperature for best volume.
- Handle the batter gently when folding to maintain airiness.
- If desired, you can substitute cake flour for a lighter texture.
- This sponge cake is a versatile base for many desserts like trifles, layered cakes, and roll cakes.
- Make sure not to open the oven door during baking to prevent the cake from collapsing.
