Just 3 ingredients and it's so fluffy! This delicious sponge cake doesn't need butter at all. Simple but absolutely amazing!
Ingredients
6 servings- Eggs3 (about 150g net weight)
- Sugar70g
- Cake flour70g
Directions
50 min- 1
Line the cake pan with parchment paper and preheat the oven to 160℃.
- 2
Crack 3 eggs into a bowl and mix well, then add 70g of sugar and mix immediately.
- 3
Place the bowl over a hot water bath and warm the egg mixture to about 40℃ while stirring with a whisk.
- 4
Remove from the hot water bath and beat the egg mixture with a hand mixer.
- 5
Continue beating until the mixture becomes fluffy, then beat further until it becomes fine and mousse-like.
- 6
Once the mixture is well whipped, firm, and doesn't disappear when drizzled from above, mix on low speed for about 30 seconds to even out the air bubbles.
- 7
Sift in 70g of cake flour gradually and fold gently from the center using a rubber spatula or wooden spatula, making an 'の' (no) motion.
- 8
Once the flour is fully incorporated and no longer visible, continue mixing until the batter becomes glossy.
- 9
Pour the batter into the prepared pan, then gently tap the pan on the counter 3 times to release any air pockets.
- 10
Bake in the preheated oven for 30-40 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- 11
Drop the pan from about 20cm height once to prevent shrinking. Turn the cake out onto a cooling rack and lightly cover with a damp cloth or plastic wrap while it cools.
- 12
Once cooled, slice to your desired thickness.
Tips
When heating the egg mixture, keep stirring to prevent the eggs from cooking. The key is to whip thoroughly and fold gently to incorporate the flour. Under-mixing can result in a dry cake, while over-mixing makes it dense and tough, so aim for a fluffy texture. Baking time varies depending on your oven.
Nutrition
Per serving- Calories180 kcal
- Protein5 g
- Fat4 g
- Carbs32 g
- Sodium0.1 g
Just 3 ingredients and it's so fluffy! This delicious sponge cake doesn't need butter at all. Simple but absolutely amazing!
Ingredients
6 servings- Eggs3 (about 150g net weight)
- Sugar70g
- Cake flour70g
Directions
50 min- 1
Line the cake pan with parchment paper and preheat the oven to 160℃.
- 2
Crack 3 eggs into a bowl and mix well, then add 70g of sugar and mix immediately.
- 3
Place the bowl over a hot water bath and warm the egg mixture to about 40℃ while stirring with a whisk.
- 4
Remove from the hot water bath and beat the egg mixture with a hand mixer.
- 5
Continue beating until the mixture becomes fluffy, then beat further until it becomes fine and mousse-like.
- 6
Once the mixture is well whipped, firm, and doesn't disappear when drizzled from above, mix on low speed for about 30 seconds to even out the air bubbles.
- 7
Sift in 70g of cake flour gradually and fold gently from the center using a rubber spatula or wooden spatula, making an 'の' (no) motion.
- 8
Once the flour is fully incorporated and no longer visible, continue mixing until the batter becomes glossy.
- 9
Pour the batter into the prepared pan, then gently tap the pan on the counter 3 times to release any air pockets.
- 10
Bake in the preheated oven for 30-40 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- 11
Drop the pan from about 20cm height once to prevent shrinking. Turn the cake out onto a cooling rack and lightly cover with a damp cloth or plastic wrap while it cools.
- 12
Once cooled, slice to your desired thickness.
Nutrition
Per serving- Calories180 kcal
- Protein5 g
- Fat4 g
- Carbs32 g
- Sodium0.1 g
Tips
When heating the egg mixture, keep stirring to prevent the eggs from cooking. The key is to whip thoroughly and fold gently to incorporate the flour. Under-mixing can result in a dry cake, while over-mixing makes it dense and tough, so aim for a fluffy texture. Baking time varies depending on your oven.