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### 👩🍳 How to Make the 3-Ingredient Sponge Cake
#### 1. **Preheat the Oven & Prep the Pan**
Preheat your oven to **350°F (175°C)**. Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper. Do not grease the sides — this helps the sponge rise properly.
#### 2. **Whip the Eggs and Sugar**
In a large bowl, beat the eggs and sugar together using a hand mixer or stand mixer on high speed for **6–8 minutes**, or until the mixture is thick, pale, and tripled in volume. You should be able to form ribbons when the batter falls from the beaters.
#### 3. **Fold in the Flour**
Sift the flour over the egg mixture in batches and gently fold it in using a spatula. Be patient and gentle — you don’t want to deflate the batter. Make sure there are no flour pockets, but avoid overmixing.
#### 4. **Bake**
Pour the batter into your prepared pan and smooth the top. Bake for **20–25 minutes**, or until the top is golden and a toothpick inserted into the center comes out clean.
#### 5. **Cool and Serve**
Let the cake cool in the pan for 5–10 minutes, then carefully run a knife around the edge and turn it out onto a wire rack to cool completely.
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### 🍽️ How to Serve Your Sponge Cake
– **Plain and simple**: A light dusting of powdered sugar is all it needs.
– **With fresh fruit & cream**: Strawberries and whipped cream are classic, but any berry works beautifully.
– **Layered**: Slice the cake horizontally and fill it with jam, frosting, or fruit curd for a quick layered dessert.
– **Soaked**: Use it as a base for tiramisu, trifle, or poke cakes where you add syrups or cream.
– **Rolled**: If made in a sheet pan, this batter is great for making Swiss rolls.
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### 💡 Tips for the Perfect Sponge Cake
– **Room temperature eggs** whip better and create more volume.
– **Sift the flour** to avoid lumps and ensure even mixing.
– **Use a gentle hand** when folding to maintain the airy texture.
– **Don’t open the oven** in the first 15 minutes of baking to prevent the cake from collapsing.
– **Want more flavor?** Add a splash of vanilla extract, lemon zest, or almond extract to the batter.
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### 🎉 Final Thoughts
The **Simple 3-Ingredient Sponge Cake** is proof that you don’t need a long ingredient list or hours in the kitchen to create something beautiful and delicious. It’s a baker’s best friend — light, fluffy, and versatile enough to suit any occasion, from birthdays and holidays to weeknight desserts.
So whether you’re just starting out in baking or need a reliable go-to cake recipe, give this sponge a try. You might just find it becomes a staple in your kitchen.
**#EasyBaking #SpongeCake #3IngredientDessert #QuickDessert #HomemadeGoodness**
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