3-Ingredient Sponge Cake: Fluffy, Easy to Make, and Flourless!
This 3-ingredient Sponge Cake is a game-changer for anyone looking for a simple, flourless dessert. With just eggs, sugar, and cornstarch, you can create a light and fluffy cake that’s perfect for any occasion. Whether you’re gluten-sensitive or just want an easy-to-make treat, this recipe is sure to impress.
Why Everyone Will Love This Recipe
- Minimal Ingredients – You only need three pantry staples.
- Gluten-Free – No flour, making it ideal for those with gluten sensitivities.
- Light and Fluffy – Achieve an airy texture without baking powder or butter.
- Easy to Make – Simple steps that anyone can follow.
What Is a 3-Ingredient Sponge Cake?
A 3-ingredient sponge cake is a classic European-style cake that relies on the airiness of whipped eggs to create structure and lightness. Unlike traditional cakes that use flour and baking powder, this recipe uses cornstarch for a delicate, gluten-free texture. The result is a soft, slightly sweet cake that pairs perfectly with fresh fruit, whipped cream, or a dusting of powdered sugar.
Cooking Tips
- Use Room Temperature Eggs – They whip up more efficiently, creating better volume.
- Whip the Egg Whites Properly – Stiff peaks ensure a fluffy, stable cake.
- Fold Gently – Avoid deflating the batter when incorporating cornstarch.
- Baking Temperature Matters – A low and slow bake at 150°C (300°F) prevents overbrowning and ensures an even rise.
Frequently Asked Questions
Can I Use a Different Starch Instead of Cornstarch?
Yes! Potato starch can be substituted, but it may slightly alter the texture.
Why Is My Cake Not Rising?
Make sure you properly whip the egg whites to stiff peaks and gently fold in the cornstarch.
Can I Add Flavor to This Cake?
Absolutely! A teaspoon of vanilla extract, lemon zest, or a pinch of cinnamon can enhance the flavor.
What Toppings Go Well with This Sponge Cake?
Try fresh berries, whipped cream, honey, or chocolate ganache for extra indulgence.
Can I Make This Cake in Advance?
Yes, but it’s best enjoyed fresh. Store it properly to maintain its texture.
How to Store
Once cooled, wrap the cake tightly in plastic wrap or store it in an airtight container. Keep it at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat slightly before serving for the best texture.
How to Freeze
To freeze, wrap the cooled cake in plastic wrap and then in aluminum foil to prevent freezer burn. Store in the freezer for up to 2 months. Thaw at room temperature for a few hours or overnight in the fridge before serving.
Ingredients
How to Make 3-Ingredient Sponge Cake
- Prepare the Eggs – Separate the egg whites and yolks into different bowls.
- Whip the Egg Whites – Using an electric mixer, beat the egg whites until soft peaks form.
- Incorporate Yolks – Add the egg yolks one at a time, whisking well after each addition.
- Add Sugar – Gradually mix in the sugar until the mixture is thick and glossy.
- Fold in Cornstarch – Sift the cornstarch over the batter and gently fold it in with a spatula.
- Bake – Pour the mixture into a greased baking tin and bake at 150°C (300°F) for 40 minutes.
- Cool & Serve – Let the cake cool, then dust with powdered sugar before serving.
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