Easy Sponge Cake Recipe: 4 Ingredients Only
- Avani Thakur
- Aug 8
- 2 min read
A perfectly made sponge cake feels almost magical—light as air, tender, and delicately sweet. It’s the foundation for countless desserts, whether layered with cream and berries, soaked in syrup for a trifle, or simply dusted with powdered sugar. Mastering it is a skill every home baker should have.
Unlike denser cakes that rely on butter or oil, sponge cake owes its height and delicate crumb to well-whipped eggs. While the technique may seem intimidating, the right approach—and a little patience—will yield bakery-worthy results from your own oven.
What Makes Sponge Cake Special?
This cake’s charm lies in its simplicity and versatility. With just four basic ingredients—eggs, sugar, flour, and baking powder—you can create something both elegant and adaptable. The secret is in the technique: incorporating air into the eggs gives the cake its signature lift, while gentle folding preserves those air bubbles for maximum rise.
Ingredients
6 large eggs, room temperature
1 cup granulated sugar
1 cup all-purpose flour
1/2 tsp baking powder
Pro Tip: Let eggs sit at room temperature for 30–60 minutes before baking, or place in warm water for 5–10 minutes if short on time.
Recipe with Step-by-Step Instructions
Prep: Preheat oven to 350°F (175°C). Line the bottoms of two 9-inch cake pans with parchment paper.
Beat eggs on high for 1 minute.
Gradually add sugar and continue beating for 8–10 minutes, until thick and pale.
In a separate bowl, whisk the flour and baking powder together, and then sift.
Fold the dry ingredients into the egg mixture in three additions, using a large spatula and gentle movements. Avoid over-mixing.
Divide batter evenly between pans.
Bake for 23–28 minutes, until golden and springy to the touch.
Loosen edges with a thin spatula, turn out onto wire racks, and remove parchment. Cool completely before slicing.
Expert Tips
Temperature counts: room-temperature eggs whip more, giving more air and volume
Don’t rush: the 8–10 minute whip is essential for volume
Sift always: it lightens the batter and prevents lumps
Fold with purpose: gentle yet confident movements reduce deflation
No peeking: opening the oven early can cause collapse
Common Mistakes
Using cold eggs
Under-whipping eggs
Over-mixing flour into batter
Opening the oven during baking
Serve however you like, whether that’s making a layered cake, like mango or pineapple cake, or pairing with berries and cream! Store covered at room temperature for up to 3 days, or wrap well and freeze for up to 3 months. Unfilled layers thaw beautifully for later use.
Perfect sponge cake is about patience and precision. With practice, you’ll recognize the signs of well-whipped eggs, properly folded batter, and a bake that’s just right. Even if your first attempt isn’t flawless, it will still be delicious—and each try will bring you closer to airy perfection.
Make sure to check out our Instagram HERE for latest updates! In fact, our latest pineapple cake uses THIS sponge cake recipe!!
Happy Baking and Giving,
Avani Thakur
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