A Quick and Easy Dessert That’s Perfect for Any Occasion
This light, fluffy sponge cake is proof that baking doesn’t have to be complicated. Using just three basic ingredients, you can create a soft, airy dessert that’s delicious on its own or easily dressed up for special occasions. Whether you’re a beginner baker or just short on time, this recipe is a go-to favorite.
Why You’ll Love This Recipe
- Minimal Ingredients: Only three basic pantry staples needed.
- Quick and Easy: Ready in under 30 minutes from start to finish.
- Versatile: Use it as a base for layered cakes, trifles, or simply enjoy plain.
- Beginner-Friendly: No fancy equipment or techniques required.
Ingredients
For the Cake:
- 1 cup self-rising flour
or substitute with 1 cup all-purpose flour + 1½ teaspoons baking powder + a pinch of salt - 3 large eggs (at room temperature)
- ¾ cup granulated sugar
Optional Add-Ins (for extra flavor):
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 tablespoon unsweetened cocoa powder (for a chocolate twist)
Equipment You’ll Need
- Electric hand mixer or stand mixer
- Mixing bowls
- 7- or 8-inch round cake pan
- Rubber spatula
- Parchment paper (optional but recommended)
- Sifter or fine mesh strainer (for flour)
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C).
Grease a 7- or 8-inch round cake pan with butter or oil, then line the bottom with parchment paper to ensure easy removal.
2. Beat Eggs and Sugar
In a large mixing bowl, combine the eggs and granulated sugar.
Using an electric mixer, beat on high speed for 6 to 8 minutes, or until the mixture becomes pale, thick, and has at least doubled in volume. This step is critical—the air you whip into the eggs will give your cake its structure and fluffiness.
Tip: The mixture should fall in thick ribbons when you lift the beaters.
3. Sift and Fold in Flour
Sift the self-rising flour (or the flour and baking powder mixture) into the egg mixture in 2 to 3 additions.
Using a rubber spatula, gently fold the flour into the egg mixture with slow, sweeping motions. Do not stir or beat—this will deflate the batter. Fold just until you no longer see dry streaks of flour.
Optional: At this stage, you can gently fold in vanilla extract, lemon zest, or cocoa powder.
4. Pour and Bake
Pour the batter into the prepared pan and gently smooth the top with a spatula.
Place in the center of the preheated oven and bake for 20 to 25 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Tip: Avoid opening the oven door during the first 15 minutes of baking to prevent the cake from sinking.
5. Cool and Serve
Let the cake cool in the pan for 5 to 10 minutes. Then, run a knife around the edges and carefully transfer the cake to a wire rack to cool completely.
Once cool, the cake can be served plain, dusted with powdered sugar, or topped with whipped cream, fruit, or frosting of your choice.
Storage
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for 4–5 days.
- Freezing: Wrap tightly in plastic wrap and freeze for up to 1 month.
Optional Serving Ideas
- Slice and layer with whipped cream and berries for a simple strawberry shortcake.
- Top with chocolate ganache or lemon glaze.
- Use as a base for tiramisu or trifle.
