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)


ready in:

30-60 minutes

5 reviews


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


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

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

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reviews & comments

  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)


Can I use 3 eggs instead of 4 in a cake? ›

The generally rule is 1 egg per 1 & 1/4 cup of flour for muffins and 2 eggs per 1 & 1/4 cups of flour for cakes. 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.

What is the secret to a good sponge cake? ›

Tips for moist and fluffy sponge cake
  1. Make sure that the butter you use is not too cold. ...
  2. You want your cake to be pale yellow and fluffy. ...
  3. Cover your tin in baking paper, butter up the sides, top off with butter on the baking paper and bake up wonders, cook. ...
  4. Bake your prepared batter immediately when it is ready.

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 need 3 eggs but only have 2? ›

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.

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.

Why isn't my sponge cake light and fluffy? ›

Over mixing acts on the gluten in flour and will make cakes hard instead of the lovely soft spongy texture we associate with a good cake. Insufficient creaming of sugar and eggs will also make a tight texture because there isn't enough air trapped in the mix to give it a lift.

Is sponge cake better with oil or butter? ›

The high fat content of butter keeps the sponge moist and tender whilst also providing a delicious buttery flavour that you won't get with margarine or oils.

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.

Can you overbeat eggs for sponge cake? ›

It is preferable to underbeat egg whites slightly than to overbeat them. Overbeaten egg whites look lumpy and dull and form big white clumps if you try to fold them into another mixture. Beating whole eggs or egg yolks for chiffon and sponge cakes is even easier than beating egg whites.

What happens if I use 2 eggs instead of 3 in cake mix? ›

Using too few eggs will make your desserts dense, but using too many will make them rubbery. The explanation for this lies in the fact that eggs are made up of protein. As Fine Cooking explains, when the protein in eggs combines with the protein in flour, they produce the overall structure of the baked good.

What is the difference between a joconde and a sponge cake? ›

A joconde is a close relative of a Genoise sponge, the major difference being the inclusion of ground nuts (usually almonds). It is probably best known for its use in an Opera gateau. A dacquoise is ostensibly a meringue with nuts added (usually hazelnuts and almonds) and occasionally a little cornflour.

What is the difference between a sponge cake and a joconde cake batter? ›

Joconde is a type of sponge cake that used for multi-layer gateaux and jam rolls, jam sandwiches and linings that are used for charlottes. The difference between joconde and regular sponge cake is that joconde is made with whole eggs and almond-sugar powder.

What is the difference between a sponge cake and a Victoria Sponge? ›

The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge.

Can you substitute 3 eggs in cake mix? ›

Sure, you can use ¾ cup fat-free, cholesterol free egg product or 5 egg whites in place of the 3 eggs.

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


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.

Can I use 3 large eggs instead of 4 medium? ›

Using a different size, without making an adjustment, will affect texture, flavor balance, consistency, and in most cases will give an unsatisfactory result.

Can I substitute 3 large eggs for 4 medium eggs? ›

When a recipe calls for just one or two eggs, feel free to substitute any size. For larger quantities, follow these substitution guidelines: 3 large eggs are equivalent to: 3 medium eggs, 3 extra-large eggs, 2 jumbo eggs. 4 large eggs are equivalent to: 5 medium eggs, 4 extra-large eggs, 3 jumbo eggs.

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