4-Ingredient Sponge Cake Recipe

Get ready to fall in love with baking simplicity. This 4-Ingredient Sponge Cake Recipe is a true kitchen classic—light, airy, and impossibly fluffy, with a crave-worthy sweetness that makes it the perfect canvas for your favorite toppings or fillings. Whether you’re a baking beginner or a seasoned pro, you’ll love how such humble ingredients can lead to such impressive, delicious results.

Ingredients You’ll Need

This is the kind of recipe that celebrates the beauty of basics. With just four ingredients, each one plays a crucial role in the final texture and flavor of your 4-Ingredient Sponge Cake Recipe. Don’t be tempted to swap or skip, because every element makes a real difference!

• Eggs (6 large, at room temperature): The secret behind the cake’s volume and airy crumb—room temperature eggs are key to the perfect rise.
• Granulated Sugar (1 cup / 210 grams): Not just for sweetness, sugar helps create a pale, silky, stable batter when whipped with the eggs.
• All-Purpose Flour (1 cup / 130 grams): Provides the structure without weighing the cake down, ensuring a delicate bite every time.
• Baking Powder (1/2 tsp): This ensures your sponge bakes tall and fluffy, giving every slice that classic light-as-air feel.

How to Make 4-Ingredient Sponge Cake Recipe

Step 1: Prep Your Pans and Oven

Start by getting your oven preheated to 350˚F (175˚C), ensuring it’s hot and ready when your batter is. Next, line the bottoms of two 9-inch cake pans with parchment paper—skip greasing the sides, as this trick lets the cake climb the pan for maximum rise. Trust me, it works wonders for that pillowy texture!

Step 2: Whip the Eggs and Sugar

Grab your stand mixer and use the whisk attachment to whip up the eggs on high speed for about a minute, just until they’re frothy. Then, slowly stream in your sugar while it beats. The real magic happens here—keep whisking for 8 to 10 minutes until your mixture becomes super pale, thick, and fluffy. You’ll see gorgeous ribbons fall from the beater when it’s ready!

Step 3: Gently Incorporate Dry Ingredients

In a separate bowl, whisk together the flour and baking powder to ensure even distribution. Now, sift this blend into your egg mixture in three batches. After each addition, gently fold with a spatula, reaching to the very bottom of the bowl so there are no sneaky pockets of flour. Be gentle and patient—over-mixing will deflate your precious batter, and we want to keep it super airy!

Step 4: Divide and Bake the Batter

Evenly pour your beautiful batter between the two prepared pans. Use a kitchen scale if you want perfectly matched layers! Slide them onto the center rack and let bake for 23 to 28 minutes. Once they’re golden on top and a toothpick comes out clean, your cakes are ready. This is when your kitchen will smell dreamy.

Step 5: Cool and Slice

Run a thin spatula around the edges of the cakes while they’re still warm, then gently lift them out onto a wire rack. Peel away the parchment and let the cakes cool completely—patience pays off here. Once cool, use a serrated knife to carefully slice each cake horizontally, giving you four perfectly even, sandwich-ready layers from your 4-Ingredient Sponge Cake Recipe.

How to Serve 4-Ingredient Sponge Cake Recipe

Garnishes

This cake is wonderful with just a dusting of powdered sugar, but why stop there? Fresh berries, whipped cream, a drizzle of chocolate sauce, or even a sprinkle of toasted nuts can easily elevate every slice and highlight the tender crumb of your 4-Ingredient Sponge Cake Recipe.

Side Dishes

Pair your sponge with a scoop of vanilla ice cream or a dollop of tangy Greek yogurt. A side of macerated strawberries or a light citrus salad can add a refreshing contrast that balances the cake’s sweetness and airy bite.

Creative Ways to Present

Feeling a bit extra? Stack your sponge with layers of jam and whipped cream for a rustic trifle. Use cookie cutters to make individual mini-cakes for a tea party, or cube the cake and layer with custard and fruit in glasses for an easy parfait—your 4-Ingredient Sponge Cake Recipe is endlessly customizable!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra cake (miracles do happen!), just wrap the layers tightly in plastic wrap and store in an airtight container at room temperature for up to 2 days. This keeps your 4-Ingredient Sponge Cake Recipe soft and fresh.

Freezing

This sponge cake freezes beautifully. After cooling completely, wrap the individual layers in a double layer of plastic wrap and then foil. Pop them in the freezer for up to two months. When you’re ready, thaw at room temperature while still wrapped to avoid condensation on the cake.

Reheating

Generally, this cake is at its best at room temperature, but if you prefer it slightly warm (especially for chocolate sauce or ice cream pairings), heat slices in the microwave for just 10–15 seconds—just enough to take the edge off the chill without drying out the tender crumb.

FAQs

Why doesn’t the recipe need butter or oil?

The beauty of a 4-Ingredient Sponge Cake Recipe is in its simplicity—air whipped into the eggs gives the cake its light texture, so there’s no need for additional fat to create a rich crumb.

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

Yes, you can substitute self-raising flour if that’s what you have on hand. Just skip the baking powder in the recipe to avoid over-leavening your 4-Ingredient Sponge Cake Recipe.

How do I prevent my cake from collapsing?

Take care not to deflate the batter when folding in the flour, and don’t open the oven door during baking before time’s up. Cooling the cake upside-down (if you have a tube pan) can also help, though it’s not required for this recipe.

Can I add flavors like vanilla or almond extract?

Absolutely! A teaspoon of vanilla extract or a dash of almond adds a subtle boost. However, for a true 4-Ingredient Sponge Cake Recipe, keep it classic with just the essentials.

Why do I need to line the cake pans but not grease the sides?

Lining the bottoms ensures easy removal, while not greasing the sides lets the batter “climb” as it bakes. This tiny trick is key to a tall, lofty sponge.

Final Thoughts

It’s always a joy to share a recipe that’s both timeless and accessible. I hope you’ll give this 4-Ingredient Sponge Cake Recipe a try and make it your own—whether you keep it classic or dress it up with your favorite fillings. Every bite is a reminder that sometimes, the simplest bakes are the ones we crave the most. Happy baking, friends!

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