Three Ingredient Italian Sponge Cake
Delightfully light, airy, and irresistibly simple, this Three Ingredient Italian Sponge Cake is a testament to the beauty of minimalism in baking. Made with just large eggs, granulated sugar, and all-purpose flour, this classic dessert achieves an elegant texture and flavor without the need for leavening agents or butter. Perfect for beginners and seasoned bakers alike, this recipe relies on careful whipping and folding techniques to create its signature fluffiness. Ready in under an hour, this versatile cake shines on its own dusted with powdered sugar but also serves as an ideal base for layered creations with cream, custard, or fresh fruit. Whether you're crafting a show-stopping dessert or craving a simple sweet treat, this Italian sponge cake is a must-try for any baker. Keywords: Italian sponge cake, three-ingredient cake, easy sponge cake recipe, light and airy cake, homemade dessert ideas.
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Recipe Information
Ingredients
- 6 pieces Large eggs
- 200 grams Granulated sugar
- 200 grams All-purpose flour
Instructions
Preheat your oven to 175°C (350°F). Grease and line the base of a 9-inch (23 cm) round cake pan with parchment paper. Do not grease the sides of the pan to allow the cake to rise properly.
Separate the eggs into two large mixing bowls, placing the yolks in one and the whites in the other.
Using a hand or stand mixer, beat the egg whites on medium speed until soft peaks form. Gradually add half the granulated sugar (100 grams), one tablespoon at a time, while continuing to beat until glossy, stiff peaks form.
In the bowl with the egg yolks, add the remaining 100 grams of granulated sugar. Beat on medium speed until the mixture becomes pale, thick, and doubles in volume (about 3-5 minutes).
Using a spatula, gently fold the beaten egg whites into the egg yolk mixture in three additions. Take care not to deflate the mixture.
Sift the flour over the egg mixture in three batches, folding gently after each addition until just combined. Be careful not to overmix as this can knock out the air and compromise the cake’s texture.
Pour the batter into the prepared cake pan, smoothing the surface with a spatula.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Run a knife around the edges of the pan to loosen the cake, then carefully transfer it to a wire rack to cool completely.
Serve as is, dusted with powdered sugar, or use as a base for layered cakes with fillings like whipped cream, fruit, or custard.
Nutrition Facts
Calories |
1978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1110 mg | 370% | |
| Sodium | 423 mg | 18% | |
| Total Carbohydrate | 361.9 g | 132% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 204.1 g | ||
| Protein | 57.5 g | 115% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 175 mg | 13% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 592 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
