Simple 3-Ingredient Vanilla Sponge

A light and airy vanilla sponge cake made with just three staple ingredients—perfect for a quick dessert or as a base for layered cakes.

I often make this vanilla sponge cake when I need a quick yet reliable dessert that everyone enjoys.

Ingredients

• 4 large eggs: room temperature
• 120 g granulated sugar: about ½ cup + 2 tbsp
• 120 g all-purpose flour: about 1 cup, sifted
• 1 tsp pure vanilla extract: optional, for enhanced vanilla flavor

Instructions

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

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Step 1:

Preheat your oven to 350°F (180°C). Grease and line the bottom of an 8-inch (20 cm) round cake pan with parchment paper.

Step 2:

In a large mixing bowl, beat the eggs with an electric mixer on high speed for 5–7 minutes, until thick, pale, and tripled in volume.

Step 3:

Gradually add the sugar while continuing to beat, until the mixture is glossy and forms ribbons.

Step 4:

Gently fold in the sifted flour in three additions using a spatula, being careful not to deflate the batter. If using, fold in the vanilla extract with the last addition of flour.

Step 5:

Pour the batter into the prepared cake pan and smooth the top.

Step 6:

Bake for 22–25 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean.

Step 7:

Let the cake cool in the pan for 5 minutes, then run a knife around the edge and turn out onto a wire rack to cool completely.

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

Check price on Amazon

Stir sauces, sauté vegetables, and serve meals gently while adding a charming touch to everyday cooking.

Check price on Amazon

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This cake has become a staple for family celebrations and simple treats alike.

Notes

This cake is perfect as a base for trifles, layered cakes, or simply dusted with powdered sugar. Do not overmix after adding flour to maintain lightness.

Required Tools

8-inch (20 cm) round cake pan, electric mixer, mixing bowl, spatula, parchment paper, wire rack

Allergen Information

Contains eggs and gluten (wheat). May contain traces of other allergens depending on ingredient brands. Always check labels if uncertain.

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Bake lasagna, casseroles, and roasted dishes evenly, then serve straight from oven to table.

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This vanilla sponge is a delightful base for many desserts and sure to impress with its light texture.

Recipe FAQs

→ What makes this sponge light and airy?

Whipping eggs on high speed until thick and tripled in volume incorporates air, creating a light texture.

→ Can I add vanilla extract to the batter?

Yes, adding vanilla extract during the last flour fold enhances the flavor without affecting texture.

→ How do I know when the cake is done baking?

The cake is ready when the top is golden and a toothpick inserted into the center comes out clean.

→ Why should eggs be at room temperature?

Room temperature eggs whip more easily and achieve greater volume, contributing to a fluffy sponge.

→ How can I avoid deflating the batter?

Gently fold in the sifted flour in additions using a spatula, avoiding vigorous stirring after whipping the eggs.