Description
This light and fluffy 4-ingredient sponge cake is perfect as a base for layered cakes or enjoyed on its own. Made with just eggs, sugar, flour, and baking powder, it’s simple yet incredibly delicious.
Ingredients
Scale
- 6 large eggs, room temperature
- 1 cup granulated sugar (210g)
- 1 cup all-purpose flour (130g)
- 1/2 teaspoon baking powder
Instructions
- Preheat oven to 350˚F (175˚C). Line the bottoms of two 9-inch cake pans with parchment paper without greasing the sides.
- In the bowl of a stand mixer fitted with a whisk attachment, beat the eggs on high speed for 1 minute.
- Gradually add the sugar while continuing to beat the eggs. Beat for 8-10 minutes until thick and fluffy.
- In a separate bowl, whisk together the flour and baking powder. Sift the flour mixture into the egg mixture one-third at a time, gently folding with a spatula after each addition until no streaks remain. Avoid over-mixing to prevent deflating the batter.
- Divide the batter evenly between the prepared pans. Bake at 350˚F for 23-28 minutes until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Run a thin spatula around the edges of the cakes and carefully remove them from the pans. Peel off the parchment paper and let the cakes cool completely on a wire rack.
- Once cooled, slice each cake in half horizontally using a serrated knife to create even layers, if desired.
Notes
- Do not grease the sides of the pan to allow the cake to cling and rise properly.
- Use room temperature eggs for better volume.
- Be gentle when folding in the flour to keep the batter airy.
- A kitchen scale helps to divide the batter evenly between pans.
- Perfect base for layered cakes with cream, fruit, or frosting.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 140
- Sugar: 14 g
- Sodium: 60 mg
- Fat: 2 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 95 mg
