4-Ingredient Sponge Cake Recipe

If you’ve ever longed for a light, airy cake that comes together with minimal fuss, this 4-Ingredient Sponge Cake Recipe is a delightful answer! With just eggs, sugar, flour, and a dusting of baking powder, this classic cake rises tall and elegant with a tender crumb and a subtle sweetness that pairs beautifully with any filling or garnish you can dream up. Every bite feels like a celebration of simple ingredients coming together in perfect harmony, making it a standby for both special occasions and everyday treats.

Ingredients You’ll Need

The real beauty of this 4-Ingredient Sponge Cake Recipe is how such humble ingredients deliver incredible results. Each one is essential: the eggs create that signature lift and tenderness, sugar supplies structure and sweetness, flour forms the fluffy body, and baking powder ensures a perfect, gentle rise. Here’s how these champions contribute:

• Eggs (6 large, room temperature): The eggs are the backbone of this sponge cake, giving it volume and that signature airy texture. Room temperature eggs whip up lighter and hold more air.
• Granulated Sugar (1 cup, 210 grams): Not just for sweetness, sugar stabilizes the whipped eggs and keeps the crumb moist.
• All-Purpose Flour (1 cup, 130 grams): Flour provides the structure, allowing the cake to hold its delicate, sponge-like form.
• Baking Powder (1/2 tsp): A tiny amount ensures the cake rises beautifully, lending feather-lightness to every slice.

How to Make 4-Ingredient Sponge Cake Recipe

Step 1: Prep the Oven and Pans

Start by preheating your oven to 350˚F (175˚C) for optimal baking. Line the bottoms of two 9-inch cake pans with parchment paper. Don’t grease the sides—this simple trick lets the sponge batter climb the pan, helping you achieve lovely height and color.

Step 2: Whip the Eggs and Sugar

In the bowl of a stand mixer fitted with the whisk attachment, beat the 6 large eggs on high speed for a full minute until they’re frothy. As the mixer runs, gradually add the sugar, and keep whipping for 8–10 minutes. The mixture will become pale, ultra-thick, and increase in volume—it should almost look like softly whipped cream. This is the secret to the light, ethereal crumb of any good 4-Ingredient Sponge Cake Recipe!

Step 3: Fold in Dry Ingredients

In a separate bowl, whisk together the flour and baking powder, making sure they’re evenly combined. Sift this mixture directly into the egg batter in three batches, folding gently with a spatula after each addition. Scrape the bowl well after every batch, but don’t overdo it—gentle folding will keep all that precious air in your 4-Ingredient Sponge Cake Recipe batter.

Step 4: Divide and Bake

Pour the batter evenly between the two prepared cake pans. For perfectly even layers, use a kitchen scale if you have one. Slide the pans into your oven and bake for 23–28 minutes. The sponges are ready when the tops are beautifully golden and a toothpick comes out clean. The scent at this stage is positively irresistible!

Step 5: Cool and Slice

Right after baking, run a thin spatula along the edge of each cake to loosen. Carefully turn the cakes out onto a wire rack, peel off the parchment, and let them cool completely. Once cooled, use a serrated knife to slice each cake in half horizontally, giving you four tender layers—perfect for building your dream 4-Ingredient Sponge Cake Recipe.

How to Serve 4-Ingredient Sponge Cake Recipe

Garnishes

The light and subtle flavor of this sponge is a perfect canvas. Try a simple dusting of powdered sugar, a crown of whipped cream, or scatter on fresh, seasonal berries. Even a drizzle of chocolate or a spoonful of lemon curd can elevate this classic 4-Ingredient Sponge Cake Recipe into a showstopper.

Side Dishes

Pair your cake with a fruity compote, a scoop of creamy vanilla ice cream, or a dollop of tangy Greek yogurt. Light tea blends or a shot of espresso make delightful companions, whether you’re serving dessert or enjoying a midday treat with friends.

Creative Ways to Present

You can stack the layers with jam or pastry cream for a dazzling layer cake, roll a single layer into a jelly roll, or cube the sponge to make a whimsical trifle. Turn this 4-Ingredient Sponge Cake Recipe into mini cakes by using round cutters, or build a delicate tiramisu—your options are endlessly fun and delicious.

Make Ahead and Storage

Storing Leftovers

Keep your leftover sponge cake fresh by wrapping it tightly in plastic wrap or placing it in an airtight container. At room temperature, it will stay soft and delicious for up to three days, making it ideal for prepping ahead or sneaking a slice late at night.

Freezing

You can easily freeze this sponge cake! Cool the cakes completely, wrap each layer tightly in plastic wrap, then pop them in a zipped freezer bag. They’ll keep for up to two months. Thaw at room temperature, and your 4-Ingredient Sponge Cake Recipe will taste as fresh as the day you baked it.

Reheating

For a warm treat, gently reheat slices in the microwave for 10–15 seconds, or in a low oven (300˚F/150˚C) for a few minutes. Be careful not to overheat or the cake may dry out. The soft, spongy texture comes right back with just a little warmth.

FAQs

Can I use self-rising flour instead of all-purpose flour and baking powder?

You can substitute self-rising flour in a pinch, but omit the baking powder in that case. Just note, every brand of self-rising flour contains a slightly different amount of leavening, which may mildly affect the rise and texture of your 4-Ingredient Sponge Cake Recipe.

Why do I need to use room temperature eggs?

Room temperature eggs trap more air when beaten, resulting in a taller, fluffier sponge. If you forgot to take your eggs out in advance, simply place them in a bowl of warm water for five minutes before starting.

Can I flavor the sponge cake with extracts or zest?

Absolutely! While the classic 4-Ingredient Sponge Cake Recipe is lovely as is, a splash of vanilla extract or some grated lemon or orange zest can add a wonderful new dimension. Just add it in with the eggs before whipping.

What’s the best way to split the cakes evenly?

Use a long, serrated knife and gently saw back and forth as you turn the cake. For extra precision, mark the cake’s edge with toothpicks as a guide or use a cake leveler if you have one.

Can this sponge cake be made as cupcakes?

Yes! Divide the batter among lined muffin tins, filling each about three-quarters full. Bake at the same temperature but check for doneness starting at 14 minutes. You’ll get the same light, airy crumb, ready for creative toppings.

Final Thoughts

If you’re eager for a tried-and-true cake that never lets you down, the 4-Ingredient Sponge Cake Recipe is it—simple to master, versatile to serve, and always a crowd-pleaser. You might be surprised how quickly it becomes a staple in your own kitchen! Give it a try, and I can’t wait to hear about the delicious memories you create.

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