Name: Simple 3-ingredient sponge cake base recipe
Ingredients: 244 g eggs (4 large); 144 g sifted plain flour; 144 g granulated sugar

Simple 3-ingredient sponge cake base recipe

Simple 3-ingredient sponge cake base recipe

1 serving
0 minutes

Jan, 22. 12. 2025

For 1 serving

Ingredients

For a round base with a diameter of 18 cm:

244 g eggs (4 large)
144 g sifted plain flour
144 g granulated sugar

Preparation procedure

Place the eggs and sugar into a deep bowl. At first stir them a little with the whisk attachments with the mixer turned off so the sugar doesn’t fly all over the work surface, then beat as usual. It’s important to know that the foam from the eggs and sugar is ready not when it has significantly increased in volume, but when it has stiffened – when the traces left by the foam falling from the whisks remain on the surface of the remaining foam for 9 to 10 seconds. Mixing time depends on the power of the mixer and is approximately 15 minutes.
Add the sifted flour to the egg foam and sugar. At first mix a little with the mixer off so the flour doesn’t disperse across the entire surface. Then turn on the mixer and beat the batter until smooth. To avoid overbeating it (sponge batter must be tender, with many air bubbles), this process must be quick and must last exactly 15 seconds from the moment the mixer is turned on.
Line the bottom of the pan with baking paper. Grease the walls with butter and dust with flour, tapping out the excess.
Many confectioners advise "do not grease the walls of the pan because the batter will stick to the metal and rise better." We carried out such an experiment and observed no difference in the heights of the sponges obtained. And the so-called “French method,” i.e. surface greased with butter and dusted with flour, allows the sponge to be removed from the pan easily.
Transfer the batter to the prepared pan and spread it evenly.
Place the tray in a preheated oven at 175 ° C and put it on the middle rack. Bake the sponge for 35–40 minutes. Do not open the oven door to check doneness; after the specified time has passed, check with a toothpick.
Remove the base from the pan and let it cool on a rack (if you have one) or directly in the bottom of the pan.
Wrap the cold base in cling film. It is best to use it for preparing desserts and cakes after 24 hours: during this time it will “mature” and as a result will be moist.

Excellent recipe for a soft and fluffy base that will perfect your cakes and homemade desserts. No baking powder or egg separation – you only need 3 ingredients!

Because the sponge does not contain baking powder, its surface is even (without “bubbles”).

We wish you a good appetite!