3 Egg Sponge Cake Recipe | CDKitchen.com (2024)

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A light, fluffy sponge cake like this is a perfect canvas for playing with all kinds of dessert topping flavors.

3 Egg Sponge Cake Recipe | CDKitchen.com (1)

3 Egg Sponge Cake Recipe | CDKitchen.com (2)


serves/makes:

ready in:

30-60 minutes

5 reviews
6 comments


ingredients

1 tablespoon butter
1/2 cup milk
3 eggs, separated
1/2 cup sugar
1 1/2 teaspoon cream of tartar
1 pinch salt
1 cup sifted all-purpose flour
1 teaspoon baking soda

directions

Preheat the oven to 375 degrees F. Line an 8-inch sponge cake pan with parchment paper.

Combine the butter and milk together in a saucepan over medium heat. Cook, stirring, until the butter melts. Remove from the heat and set aside.

In a mixing bowl, add the egg whites and beat with an electric mixer until stiff peaks form. Add the yolks and continue to beat. With the mixer running, slowly pour in the sugar and mix until incorporated. Fold in the cream of tartar, salt, and flour.

Add the baking soda to the milk mixture and stir well then fold into the batter. Pour the batter into the prepared pan. Place in the oven and bake at 375 degrees F for 30 minutes or until the cake springs back when touched.

Remove from the oven and let cool for 5 minutes in the pan then turn out onto a cooling rack.

recipe tips


Make sure the eggs are at room temperature so the whip better.

Fold the milk mixture into the batter rather than stirring it so it maintains its airy texture.

Avoid opening the oven door frequently while the cake is baking to prevent the cake from collapsing.

Let the cake cool completely before slicing.

For a finer texture, sift the flour twice before adding it to the batter.

Be precise with measurements for the best results.

Serve the sponge cake as a base for layered desserts or simply dust it with powdered sugar.

Use a serrated knife to cut the cake for clean slices.

common recipe questions


Can I use a different size cake pan?

Yes, but adjust the baking time accordingly. A larger pan will require less time, while a smaller pan will need more.

Is it necessary to use parchment paper?

Parchment paper prevents the cake from sticking. If you don’t have any, grease the pan and dust it with flour.

What can I substitute for cream of tartar?

You can use an equal amount of lemon juice or white vinegar as a substitute.

Can I use a hand whisk instead of an electric mixer?

Yes, but it will require more effort and time to reach stiff peaks with the egg whites.

How do I know when the cake is fully baked?

The cake is done when it springs back to the touch and a toothpick inserted into the center comes out clean.

Can I add flavorings like vanilla extract?

You can add a teaspoon of vanilla or almond extract for added flavor (or another extract but depending on the flavor you may need more or less).

What's the purpose of adding baking soda to the milk mixture?

Baking soda reacts with the cream of tartar to help the cake rise.

Can I double this recipe?

Yes, you can but we recommend making two batches and baking them individually rather than making one larger cake.

How should I store the leftover cake?

Store in an airtight container at room temperature for up to 2 days or refrigerate or freeze for longer storage.


nutrition data for 3 egg sponge cake

209 calories, 5 grams fat, 34 grams carbohydrates, 6 grams protein per serving.



more recipes like 3 egg sponge cake

BASIC SPONGE CAKE

SPANISH SPONGE CAKE (BIZCOCHO)

SATIN CREAM ON FEATHER SPONGE CAKE

SPONGE CAKE WITH FRUIT AND CREAM

SUMMER BERRY SPONGE CAKE


reviews & comments for 3 egg sponge cake

  1. Laura REVIEW:
    July 25, 2020

    The cake came out looking exactly like yours! Luscious texture, not too sweet. Would be perfect under fruits, whipped cream or ice cream. I will definitely make it again.... perhaps adding a little vanilla, almond or lemon extract. Maybe even swirling in a bit of melted chocolate to make it marble cake.

  2. Guest Foodie REVIEW:
    June 27, 2020

    I’m baking at high altitude, almost 7000 feet, and it seems to get done a lot faster. I would recommend checking after 20 minutes or it becomes overdone. Delicious cake and thanks for the recipe

  3. Guest Foodie April 10, 2020

    What is tartar. Can i replace with something else

    • CDKitchen Staff Reply:

      Cream of tartar can be found in the spice and baking aisle. If you can't find it, you can try substituting 3 tsp white vinegar instead of the 1 1/2 tsp cream of tartar. It may alter the final result of the recipe, however.

  4. Musk REVIEW:
    March 29, 2020

    Cake was nice & sponge,I think sugar should be doubled to 1cup as it tasted sugarless

  5. Guest Foodie March 22, 2020

    is that 375 degrees? My oven has only up to 250 degrees. what is the best option. pls

    • CDKitchen Staff Reply:

      Yes, the recipe states 375 degrees fahrenheit. If you are looking for celsius temps it would be 190 degrees C. Please note, however, this site uses US measurements in all its recipes.

  6. Viju March 19, 2020

    Hello. Can u tell me the size of the measuring cup u used

    • CDKitchen Staff Reply:

      This site uses standard US measurements.

  7. Deepshikha January 14, 2020

    Do we have to add the egg yolk into the already beaten egg whites or separate bowl?

    • CDKitchen Staff Reply:

      As per the directions, you are adding them to the same bowl as the egg whites.

  8. Guest Foodie REVIEW:
    October 25, 2019

    Reminds me of grammar school days. Great cake

  9. Ellen September 9, 2019

    "Line an 8-inch sponge cake pan"Could you show us how it looks like?

    • CDKitchen Staff Reply:

      Simply cut a piece of parchment paper to fit the bottom of the pan and place it in the pan.

  10. Angel REVIEW:
    June 10, 2018

    just made this tonight for dessert after seeing it on pinterest. it turned out pretty good. nice sweetness to it and it was a light cake. i didn't know what a sponge cake pan was so i used a round pan. worked fine.

  11. Guest Foodie July 15, 2006

    Wait. How long are you supposed to bake it? 30 minutes? *please clarify

    • CDKitchen Staff Reply:

      Yes, it says bake for 30 minutes

');

3 Egg Sponge Cake Recipe | CDKitchen.com (2024)

FAQs

Why do you need so many eggs for a sponge cake? ›

With a sponge cake, it's really all about the eggs. They provide the sturdy structure, effervescent interior, and most of the lift in this cake.

What happens if I use 3 eggs instead of 4 in a cake? ›

Eggs are responsible for giving baked goods structure, which means the amount you use directly affects the resulting texture. Using too few eggs will make your desserts dense, but using too many will make them rubbery.

What happens if you put too few eggs in a cake? ›

If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.

What happens if you put too many eggs in a sponge? ›

Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.

What if I only have 2 eggs for my cake? ›

One option is to use 2 eggs and add an extra 1/4 cup of liquid, such as milk or water, to make up for the missing egg. Another option is to use 2 eggs and add in 1/4 cup of unsweetened applesauce or mashed banana to add moisture and binding properties.

Is 3 medium eggs equal to 2 large? ›

Two large eggs: If your recipe requires two large eggs, you can substitute two eggs of either medium, extra-large or jumbo size. The only amount adjustment necessary is if you have small eggs instead, in which case, you should use three.

Can I use 3 eggs instead of 4? ›

Generally speaking, when you go from 4 to 3 eggs, you are not making that much of a difference, and most recipes are built around large eggs, and most people buy extra large eggs. So you are really getting more than 3 large eggs if you use 3 extra large eggs.

What if a cake mix calls for 3 eggs I only have 2? ›

Whisk together water, oil, and baking powder.

This is a great substitute if you need to replace multiple eggs in a recipe, as it won't make the baked good too greasy or change its flavor profile (like some other substitutes). A simple combination of water, baking powder, and vegetable oil mimics eggs almost to a T.

What can I use if I don't have enough eggs to make a cake? ›

APPLESAUCE

About ¼ cup of applesauce can work as an egg replacement in baking for dense baked goods like brownies or cookies. While you can use applesauce in sweets like cakes and cupcakes, you may need to add an extra ½ teaspoon of baking powder to your dry ingredients to create a light and airy final product.

Should eggs be cold for sponge cake? ›

Room temperature, please.

To assist beating, bring your eggs to room temperature at least 30 mins before starting your cake. You can speed this up by cracking your eggs into a clean, glass bowl, which will allow warmer air to circulate around them.

Is 4 eggs too much for a cake? ›

A regular boxed cake mix usually calls for 3 whole eggs. You can add four and the cake comes out a little more dense and moist. Or, you can add 1–2 egg yolks to get it even more rich and dense. Density in a cake isn't necessarily a bad thing.

Is it better to use oil or butter in cakes? ›

Texture:Cakes made with oil tend to be moister and have a more tender crumb. Oil coats the flour proteins better than butter, resulting in a softer texture. Cakes made with butter can have a richer flavor and a slightly firmer texture. Butter contributes to a more traditional and dense cake structure.

What is the secret of sponge cake? ›

10 secrets to making the best-ever sponge cake
  1. Ingredients at the ready! Have all ingredients prepared and weighed out before before starting to mix. ...
  2. Room temperature. ...
  3. Mix it up. ...
  4. Gently does it. ...
  5. DON'T over-mix. ...
  6. Add milk. ...
  7. Keep it real. ...
  8. Grease up.
Mar 25, 2021

What do eggs do in sponge? ›

To achieve its characteristic light texture, sponge cake uses whipped eggs. Similar to angel food cake, it relies on the leavening action of air whipped into and trapped by egg protein. The increase in volume is achieved by trapped air and water vapor that expand during baking.

What if I don't have 3 eggs for cake? ›

Both yogurt and buttermilk are good substitutes for eggs. It's best to use plain yogurt, as flavored and sweetened varieties may alter the flavor of your recipe. You can use 1/4 cup (60 g) of yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes, and cupcakes.

Why did my sponge cake turn out dense? ›

My cake is very dense.

This could be because a/ the cake mixture hasn't had enough air beaten into it, b/ the eggs were added too quickly and curdled or c/ there's not enough raising agent.

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