4-Ingredient Sponge Cake – Light and Fluffy Base

4-Ingredient Sponge Cake

What if you could make a light, airy sponge cake with just four simple ingredients?
This 4-Ingredient Sponge Cake proves that baking a fluffy, tender cake doesn’t have to be complicated.

No butter, no oil, and no complicated techniques—just a few basic pantry staples.
Perfect for layer cakes, trifles, or any dessert that needs a soft, delicate base.

Why This Sponge Cake Is a Baker’s Essential

This sponge cake is light but sturdy enough to slice into layers or soak with syrups.
With only four ingredients and no fancy equipment needed beyond a mixer, it’s accessible even for beginner bakers.

Prep time is about 20 minutes.
Bake time is 23 to 28 minutes.
In under an hour, you’ll have two beautiful nine-inch cakes ready to cool and fill.

It’s a versatile base that works for everything from simple whipped cream toppings to elaborate birthday cakes.

Ingredients You’ll Need

For the Sponge Cake

• 6 large eggs, at room temperature
• 1 cup granulated sugar (210 grams)
• 1 cup all-purpose flour (130 grams)
• 1/2 teaspoon baking powder

Ingredient Tips

• Make sure the eggs are at room temperature for maximum volume.
  Cold eggs won’t whip up as light and fluffy.
• Sift the flour and baking powder together to eliminate lumps and ensure even mixing.
• Use a kitchen scale for precision when dividing the batter between pans.

This cake relies on whipped eggs for structure, so no need for leavening agents like baking soda or yeast.

Step-by-Step Instructions

Prep the Pans and Oven
Preheat your oven to 350°F (175°C).
Line the bottoms of two nine-inch round cake pans with parchment paper.
Do not grease the sides.
This helps the batter climb and create height without slipping down the pan.

Beat the Eggs and Sugar
In the bowl of an electric stand mixer fitted with the whisk attachment, beat the six large eggs on high speed for about 1 minute.
With the mixer running, gradually add the sugar.
Continue beating for 8 to 10 minutes until the mixture becomes thick, pale, and fluffy.
It should fall in ribbons when you lift the whisk.

Incorporate the Dry Ingredients
Whisk together the flour and baking powder in a separate bowl.

Sift the flour mixture over the whipped eggs and sugar one-third at a time.
Gently fold it in with a spatula after each addition.
Scrape from the bottom of the bowl to ensure no pockets of flour remain.

Be careful not to over-mix, as this can deflate the batter and reduce the cake’s rise.

Divide and Bake
Divide the batter evenly between the two prepared pans.
Using a kitchen scale can help ensure they bake evenly.

Bake at 350°F for 23 to 28 minutes.
The tops should be golden brown, and a toothpick inserted into the center should come out clean.

Cool the Cakes
Remove the cakes from the oven and run a thin spatula around the edges to loosen them from the pans.
Invert onto a wire rack and peel off the parchment paper backing.

Let the cakes cool completely at room temperature.

Slice for Layers
Once cooled, use a serrated knife to slice each cake horizontally into two even layers if you want thinner layers for stacking.

The cake is now ready for filling, frosting, or decorating as you like.

How to Serve and Use It Perfectly

This sponge cake is a neutral base that can be adapted to many types of desserts.

Serving Suggestions

• Fill with whipped cream and fresh berries for a light summer cake
• Layer with jam and buttercream for a classic Victoria sponge
• Soak with coffee syrup and layer with mascarpone for a simple tiramisu
• Frost with chocolate ganache or cream cheese frosting for a richer dessert

It’s sturdy enough for stacking but tender enough to melt in your mouth.

Storage and Make-Ahead Tips

To store
Wrap the cooled cake layers tightly in plastic wrap.
Store at room temperature for up to 24 hours.

To refrigerate
For longer storage, refrigerate wrapped cake layers for up to 3 days.
Bring to room temperature before using to avoid a dense texture.

To freeze
Wrap each layer tightly in plastic wrap and then in aluminum foil.
Freeze for up to 2 months.
Thaw at room temperature still wrapped to prevent condensation.

Make-ahead tip
Bake the layers a day ahead and store tightly wrapped.
This makes assembling your cake quicker on the day you want to serve.

Recipe Variations

1. Lemon Sponge Cake
Add 1 teaspoon lemon zest to the flour mixture for a fresh, citrusy flavor.

2. Chocolate Sponge Cake
Replace 1/4 cup of the flour with 1/4 cup of unsweetened cocoa powder for a chocolate version.

3. Almond Sponge Cake
Add 1/2 teaspoon almond extract with the eggs and sugar for a subtle nutty aroma.

These variations allow you to customize the base to suit different fillings and flavors.

Conclusion: A Staple Recipe for Every Baker

This 4-Ingredient Sponge Cake is proof that great baking doesn’t have to be complicated.
With just eggs, sugar, flour, and baking powder, you can create a light, fluffy cake perfect for any occasion.

Whether layered with fruit and cream or dressed up with rich frostings, this sponge cake provides the perfect foundation.

Master it once, and you’ll find yourself coming back to it whenever you need a reliable, versatile cake.

Tried it? Share your favorite fillings and decoration ideas in the comments below.

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Frequently Asked Questions

Why shouldn’t I grease the sides of the pan?
Leaving the sides ungreased allows the batter to climb the pan walls, giving the cake more height.

Can I use cake flour instead of all-purpose flour?
Yes. Cake flour will make the sponge even softer and more tender.

Why is my cake dense?
Dense cake usually results from under-whipping the eggs or over-mixing the batter after adding the flour.

Can I make this cake without a stand mixer?
It’s possible with a hand mixer, but it will take longer to achieve the same volume.

How do I prevent the cake from cracking?
Bake on the middle rack and avoid opening the oven door during the first 20 minutes of baking to ensure even rising.