Lerato Maimela
Digital Journalist
2 minute read
2 Oct 2021
12:00 pm

Saturday tasty treat: Three-ingredient sponge cake recipe

Lerato Maimela

If you want to get more creative with this recipe, then you can make a two-layered sponge cake with your favourite cake fillings and toppings.

Three-ingredient sponge cake. Picture: iStock

Lazy bakers, this one is for you. This easy-to-make and moist three-ingredient sponge cake is the best treat to indulge in on a cold and rainy Saturday, with a hot cup of tea or coffee.

If you want to get more creative with this sponge-cake recipe, then you can make it a two-layered cake and add your favourite filling, as well as your favourite cake toppings.

Three-ingredient sponge cake

sponge cake
Three-ingredient sponge cake. Picture: iStock


  • 4 eggs
  • 3/4 cups of granulated sugar
  • 3/4 cups of all-purpose flour, sifted

ALSO READ: Recipe of the day: Hearty mutton curry


  1. Preheat oven to 180°C with the baking rack in the middle.
  2. To a large mixing bowl add 4 eggs and whip with a mixer on high speed for about a minute or two or until slightly foamy. Then while continuing to whip, add 3/4 cups sugar, slowly pouring them in. Continue whipping for 15-20 minutes.
  3. When you raise the whisk the batter ribbon should not disappear for about 2-3 seconds. If it falls and disappears right away, just continue whipping.
  4. In 2 or 3 additions sift in the flour over the whipped eggs and carefully fold it in with a wooden spoon or a spatula. Fold just until no streaks of flour appear.
  5. For easier cleanup, line a round 8-inch cake pan (2 inches tall) with foil and spray the bottom, not the sides, with cooking spray. If you do not have a 2-inch tall baking pan, use two 8 inch round pans with 1 1/2 inch tall sides.
  6. Pour the batter into the baking pan, then grab both sides of the pan and swirl the pan in a circular motion back and forth gently several times. Wrap the baking pan with wet baking strips if you have them and place in preheated oven for about 30-35 minutes.
  7. Check the cake with a toothpick or a skewer by inserting it in the middle. The toothpick should come out clean with no crumbs. Do not check sooner than 25 minutes.
  8. Remove from the oven and allow to cool inside the pan for about 30 minutes. Now peel the foil off and cool completely on a cooling rack.
  9. For the best texture, leave the cooled cake covered in plastic wrap on the table for around 8 hours. You can use the cake even if you don’t let it mature for 8 hours, but the cake will be a lot crumblier if you do not.

This recipe was found on letthebakingbegin.com