4-Ingredient Sponge Cake

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This simple 4-Ingredient Sponge Cake is made with just 4 pantry staples. It’s light, airy, easy to make and so versatile!

4-Ingredient Sponge Cake

This 4-Ingredient Sponge Cake is pretty magical. It’s light and airy, contains no butter, oil or chemical leaveners AND it’s naturally dairy free! Plus it’s so versatile and can be used as a base for an endless amount of fillings, toppings and simple syrups!

Sponge cake tends to be dry but it’s very good at soaking up liquids so I recommend brushing it with simple syrup (like I did in this Strawberry Shortcake Layer Cake), milk or coffee. However, it is still just as delicious left plain or with a dusting of confectioners’ sugar!

Looking for more cake recipes? Try my New York Cheesecake, Banana Crumb Cake or Funfetti Pound Cake!

What Is Sponge Cake?

Sponge cake is a type of foam cake made with sugar, eggs and flour. It does not contain any chemical leaveners (baking powder/baking soda) and relies on whipped eggs to rise. They also usually include little to no fat.

Some other types of foam cakes include Genoise, Angel Food and Chiffon.

Ingredient Breakdown

Granulated sugar – sweetens cake.

Eggs – whipped with the sugar to provide structure and make the cake rise. Must be at room temperature because they will whip up better, do not use cold eggs straight from the fridge!

Vanilla extract – enhances flavor. Always use pure vanilla extract instead of imitation for best flavor.

All-purpose flour – provides structure.

4-Ingredient Sponge Cakes on a cake stand

How To Make 4-Ingredient Sponge Cake

1. Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the granulated sugar and eggs until thickened and pale yellow (about 10 minutes). Add in the vanilla extract.

2. Sift the 1/3 of the all-purpose flour into the egg mixture then carefully fold until just combined. Repeat until all of the flour is gone. Be very gentle and do not over-mix the batter otherwise it will deflate!

Cake batter

3. Immediately pour the batter into the prepared cake pans. Bake at 350°F for 35 minutes or until a toothpick comes out clean. Let cool for 10 minutes then remove from the pan and allow to cool completely on a wire rack. Store 4-Ingredient Sponge Cake covered for up to 3 days at room temperature.

Sponge Cake in an 8-inch cake pan

Pro Tips For 4-Ingredient Sponge Cake

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
  • Use room temperature eggs because they will whip up better, do not use cold eggs straight from the fridge!
  • Make sure you sift the all-purpose flour. You want it to be super light so that it doesn’t weigh down and deflate your egg mixture.
  • Be very gentle when folding the all-purpose flour into egg mixture and do not over-mix the batter otherwise it will deflate!
  • Bake batter immediately. It can’t sit for long or it will deflate.
4-Ingredient Sponge Cakes on a wire rack

If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂

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4-Ingredient Sponge Cake

This simple 4-Ingredient Sponge Cake is made with just 4 pantry staples. It's light, airy, easy to make and so versatile!
Course Dessert
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 2 8-inch cakes
Calories 1282kcal
Author Maria Azzarelli

Equipment

  • Stand mixer or hand mixer
  • two 8 inch cake pans
  • Parchment paper
  • Fine mesh sieve

Ingredients

  • 300 g (1 1/2 cups) granulated sugar
  • 6 eggs room temperature
  • 1 tsp vanilla extract
  • 280 g (2 1/3) cups all-purpose flour

Instructions

  • Preheat oven to 350°F. Grease the bottom of two 8-inch cake pans then line the bottom and sides with parchment paper. Set aside.
  • Use a hand mixer or a stand mixer fitted with the whisk attachment to whip the granulated sugar and eggs until thickened and pale yellow (about 10 minutes). Add in the vanilla extract.
  • Sift the 1/3 of the all-purpose flour into the egg mixture then carefully fold until just combined. Repeat until all of the flour is gone. Be very gentle and do not over-mix the batter otherwise it will deflate!
  • Immediately pour the batter into the prepared cake pans. Bake for 35 minutes or until a toothpick comes out clean. Let cool for 10 minutes then remove from the pan and allow to cool completely on a wire rack.

Notes

  • Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
 
  • Store 4-Ingredient Sponge Cake covered for up to 3 days at room temperature.
 
  • Nutrition: the provided nutritional information is an estimate for each cake layer. Please read my Nutrition Disclaimer for more information.

Nutrition

Calories: 1282kcal | Carbohydrates: 257g | Protein: 31g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 491mg | Sodium: 192mg | Potassium: 338mg | Fiber: 4g | Sugar: 151g | Vitamin A: 716IU | Calcium: 97mg | Iron: 9mg

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