Sponge Cake basic recipe

Easy 3-ingredient sponge cake recipe and demonstration on how to make it!

The video has subtitles in English, Greek, and more than 30 languages.

Sponge Cake basic recipe

Prep: 5m | Cook: 35m | Total: 40m | Yields: 2 sponge cakes for a 26cm cake tin

Ingredients:

6 Eggs, medium size
135g Sugar, plain
135g all-purpose Flour, sifted
1 tsp Vanilla extract or 1 capsule (optional)

Instructions:

Beat the eggs with the vanilla on your mixer at high speed and as soon as they start to take volume, add the sugar little by little. Continue beating the eggs until they turn white and triple in volume (It takes about 7-8 minutes from when you put the eggs in your mixer until they are ready).
Sift your flour and add it to the eggs stirring with a Mariz (silicone spatula) with light circular movements from the bottom up.
Butter a 26cm cake tin with removable sides. If you prefer you may use margarine or sunflower oil.
Place a piece of parchment paper on the bottom and sides of the cake tin.
Bake at 150C /320 F, for 35-40 minutes. (Before 30 minutes have passed, do not open the oven door while the sponge cake is baking because it will sink in the center). Check if it is cooked with a stick or toothpick, if it comes out clean it is cooked.
Let it cool off in the pan that it was baked, at room temperature.
To make it easier to cut and more elastic, cover it with a towel as soon as it cools off, rest it all night and cut it the next day.

Notes:

If the recipe calls for syrup on top of the sponge cake then it should be done while the sponge cake is cold and the syrup hot.

Did you make this recipe? Or are you planning to make it? Let me know in the comments below, tag me on Instagram @freshpiato or show me your photos on Pinterest!