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

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#7728

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

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

WALNUT SPONGE CAKE

reviews & comments for 3 egg sponge cake

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.
Guest Foodie REVIEW:
June 27, 2020

Iâm 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
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.
Musk REVIEW:
March 29, 2020

Cake was nice & sponge,I think sugar should be doubled to 1cup as it tasted sugarless
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.
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.
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.
Guest Foodie REVIEW:
October 25, 2019

Reminds me of grammar school days. Great cake
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.
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.
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

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