Classic Egg Sponge Cake
Fluffy, airy, and delicious - made from simple ingredients! This classic egg sponge cake uses only three affordable ingredients and no baking powder. It rises naturally from well-beaten eggs and is perfect for any cake base.
Updated : 10 October, 2025
Easy
About 20 min.
Ingredients
3
Chicken eggs
100 grams
Sugar
100 grams
Wheat flour
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
To help the sponge rise well, eggs should be at room temperature - take them out of the refrigerator in advance. Always wash the eggs before use, as even clean-looking shells can harbor bacteria. It’s best to use a food-safe cleanser and a brush. The baking pan here is a 6-inch (16 cm) springform.
Step 2
Crack the eggs into a mixing bowl. In this recipe, the whites and yolks are not separated. Start beating on low speed. When foam appears, increase to medium speed. Gradually add half of the sugar while beating, then the other half. Beat until the mixture becomes pale, thick, and fluffy - about 10 minutes.
Step 3
Sift half of the flour into the egg mixture. Gently fold it in from bottom to top with a silicone spatula to preserve the air bubbles.
Step 4
Sift in the remaining flour and add a pinch of salt to enhance flavor. Mix gently until the batter is smooth.
Step 5
Preheat the oven to 350°F (180°C), top and bottom heat, no convection. Prepare your baking pan - it can be a regular springform, silicone mold, or even a skillet.
Step 6
Pour the batter into the pan and smooth the top with a spatula. For a non-springform pan, line the bottom with foil-wrapped cardboard and place two parchment strips across the base for easy removal later.
Step 7
Bake for 30-35 minutes, depending on your oven. When the top turns lightly golden, check for doneness with a wooden skewer - if it comes out dry, the sponge is ready.
Step 8
Let the sponge cool slightly, then remove it from the pan. If baked in foil, remove it carefully. Run a knife along the edges to release the cake, and transfer it to a rack to cool completely.
Step 9
For an even texture and easier slicing, wrap the cooled sponge in plastic wrap or a bag and refrigerate for 8 hours.
Step 10
Your sponge is ready! Use it as a cake base or serve plain, dusted with powdered sugar. Enjoy!