Simple 3-Ingredient Sponge Cake

Dust with powdered sugar or drizzle with chocolate for a simple finishing touch.

Serve with fresh berries or whipped cream for added flavor.

Store the cake in an airtight container at room temperature for up to 3 days.

Variations

Citrus Twist: Add 1 tsp of lemon or orange zest to the batter.

Chocolate Sponge: Fold in 2 tbsp cocoa powder with the flour for a chocolate version.

Layer Cake: Double the recipe and layer with jam, cream, or frosting.

FAQ

Q: Can I use whole wheat flour?
A: Yes, but the texture may be slightly denser.

Q: Can I make cupcakes instead of a cake?
A: Absolutely! Divide the batter into a lined muffin tin and bake for 15–20 minutes.

This sponge cake is simple, versatile, and always a crowd-pleaser!