Recipe: 3-Ingredient Sponge Cake (and two 5-ingredient sponge cakes)

Hi Grace, I haven't tried these recipes but I hope one of them is close to the one you're looking for. Happy Baking! - Betsy

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3-INGREDIENT SPONGE CAKE

6 eggs, separated
1 cup flour
1 cup sugar

Beat whites until stiff; set aside.

Blend egg yolks and sugar. Fold flour and egg whites into sugar mixture. Put in 2 (8-inch) cake pans, or 6 shortcake cups, or a flan pan.

Bake at 350 degrees for 15-20 minutes (time may vary depending on pan used).

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SPONGE CAKE

6 eggs, separated
1 tsp. cream of tartar
1 cup sugar, divided use
1 cup flour
1 teaspoon vanilla or almond flavoring (optional)

Beat egg whites and cream of tartar until stiff, then beat in 1/2 cup sugar; set aside.

Beat egg yolks until light and add remaining 1/2 cup sugar. Cut and fold egg yolk mixture into egg whites. Fold sifted flour into egg mixture. If preferred add vanilla or almond flavoring. Turn into ungreased tube cake pan.

Bake in moderate oven for 30 minutes.

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SPONGE CAKE

8 eggs, separated
1 cup sugar, divided use
1 tsp. vanilla
Pinch salt
1 cup cake flour, sifted

Beat egg whites in large mixer bowl with 1/2 cup sugar until thick and it peaks.

Beat egg yolks in small mixer bowl with the remaining 1/2 cup sugar, vanilla and salt until thick. Carefully fold yolks into whites and fold in cake flour. Put in ungreased angel food cake pan.

Bake at 350 degrees F for 45 minutes. Invert and allow to cool.