Sponge Cake from Flour, Sugar, Water, Vanilla, and Baking Powder
A wonderful base for any cake! Everything is very simple and quick. A classic, simple sponge cake made from three main ingredients. Tender, airy, fluffy, and simply perfect. Our mothers and grandmothers also baked using this recipe, and it is familiar to many. The recipe is easy enough even for beginners.
Updated : 04 May, 2026
Easy
About 30 min.
Ingredients
3
Eggs
100 grams
Wheat flour
100 grams
Sugar
to taste
Salt
to taste
Vanillin
4 grams
Baking powder
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. It does not matter whether they are at room temperature or straight from the refrigerator. You will also need sugar. The flour should be sifted at least 2 times so the sponge batter turns out fluffy and airy. Salt and vanilla are optional. Baking powder is needed only if you are not sure that you will whip the eggs correctly. The quantity of ingredients is calculated for a pan 18-20 cm, about 7-8 inches, in diameter.
Step 2
Separate the eggs into yolks and whites. You do not have to do this and can beat everything together at once, but for that you need a powerful mixer. For me, the method with separating seems much faster. Beat the egg whites with the salt, vanilla, and half of the total sugar.
Step 3
Beat until you get a dense and stable foam.
Step 4
When the bowl is turned upside down, the mixture should stay in place.
Step 5
Beat the yolks with the second half of the sugar until they become slightly lighter in color.
Step 6
The yolks will increase slightly in volume.
Step 7
Combine the yolks with the whites. Do not beat for long, just mix well until smooth.
Step 8
Sift the flour with the baking powder in 2 additions. Mix gently. Do it briefly, but thoroughly. There should be no unmixed lumps of flour left.
Step 9
The batter you should get in the end is very fluffy, airy, and delicate.
Step 10
Bake in a springform ring 18 cm, about 7 inches, in diameter and 9 cm, about 3 1/2 inches, high. I lined the bottom with parchment paper, in my case a nonstick baking mat. I do not grease the sides with anything.
Step 11
Pour in the batter and level it out. You can tap the pan on the table a couple of times so there are no air pockets. Put it into an oven preheated to 170°C (340°F) for 30-35 minutes. But it is better to use your own oven as a guide. Check doneness with a wooden skewer. It should come out dry and clean. Do not open the oven during the first 20-25 minutes, otherwise the sponge cake will collapse.
Step 12
Let the finished sponge cake cool slightly for 10-15 minutes.
Step 13
Then remove it from the ring and let it cool completely on a rack. Wrap it in a bag and refrigerate it for at least 3-4 hours. During this time, the moisture will distribute evenly through the sponge cake and it will not crumble when sliced.
Step 14
From 3 eggs I got a sponge cake 18 cm, about 7 inches, in diameter and 6.5 cm, about 2 1/2 inches, high.
Step 15
And this is the beautiful, even, soft, delicate, and fluffy sponge cake that turned out.
Step 16
Porous, with a wonderful texture inside.
Step 17
Not dry, elastic, and excellent to work with. I hope you liked the recipe and find it useful.
Author note
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