No oil. No butter. No baking powder.
Just pure, airy perfection made the classic way.
📝 Ingredients
5 large eggs (room temperature)
1 cup (200g) sugar
1 cup (125g) all-purpose flour
👩🍳 Method
1️⃣ Preheat oven to 180°C / 350°F. Grease and line an 8-inch round cake pan with parchment paper.
2️⃣ In a large bowl, beat the eggs and sugar together for 8–10 minutes until pale, thick, and tripled in volume. The mixture should fall in ribbons when lifted — this step creates the structure.
3️⃣ Sift the flour over the whipped eggs. Gently fold it in using a spatula, being careful not to deflate the batter. Fold just until no streaks remain.
4️⃣ Pour into the prepared pan and smooth the top. Bake for 25–30 minutes until golden and a skewer inserted in the center comes out clean.
5️⃣ Let cool completely before removing from the pan and slicing.
✨ Why It Works
This sponge cake is different from butter or oil-based cakes because it relies entirely on air whipped into the eggs for its lift and structure.
That’s why it’s called a true sponge cake — light, airy, and delicate rather than rich and dense like a butter cake.
Perfect on its own, dusted with powdered sugar, or layered with cream and fruit 🍓✨