Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
3 Egg Sponge Cake
- add review
- #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
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 they 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 in 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.
tools needed
8-Inch Sponge Cake Pan: To hold the batter while it bakes. Lining the pan with parchment paper prevents sticking and allows for easy removal of the cake.
Mixing Bowl: A medium or large mixing bowl for combining ingredients, such as egg whites, yolks, sugar, and dry ingredients.
Electric Mixer: Used for beating the egg whites until stiff peaks form and for mixing the other ingredients.
Saucepan: For heating the butter and milk together over medium heat until the butter melts.
Measuring Cups and Spoons: For measuring ingredients such as milk, sugar, and baking soda.
Rubber Spatula: For folding in ingredients gently, especially when combining the batter components to maintain the lightness of the cake.
Parchment Paper: Used to line the cake pan, making for easy removal of the baked sponge cake.
Cooling Rack: Helps cool the sponge cake after baking, allowing air to circulate.
what goes with it?
Fresh Berries: Top the sponge cake with a mix of fresh berries for natural sweetness and a pop of color.
Whipped Cream: A dollop of freshly whipped cream adds a rich, creamy texture that complements the airy sponge, making for a classic dessert combination.
Chocolate Ganache: Drizzle chocolate ganache over the sponge for a luxurious touch. The silkiness of the chocolate melds well with the cake's lightness.
Lemon Curd: Spread fresh lemon curd between layers or on top for a zesty, tangy flavor that cuts through the sweetness.
Vanilla Ice Cream: Serve slices of the sponge cake alongside a scoop of vanilla ice cream.
Cream Cheese Frosting: Spread a light cream cheese frosting on top for a tangy, creamy element that pairs well with the sponge's sweetness.
Toasted Almonds: Sprinkle toasted almond slices on top or alongside the cake for a crunchy texture and a nutty flavor.
Coffee or Espresso: Serve a slice of the cake with a cup of coffee or espresso. The bitterness of the coffee balances the sweetness of the sponge.
Coconut Whipped Cream: Use coconut whipped cream as a topping for a tropical twist.
Fruit Sauce: Drizzle a fruit sauce, like raspberry or passion fruit, over the cake for additional flavor and acidity.
nutrition data
209 calories, 5 grams fat, 34 grams carbohydrates, 6 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
Got leftovers? We've got recipes. 18 delicious recipes using cooked chicken (plus 9 bonus recipes!)
reviews & comments
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.
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
What is tartar. Can i replace with something else
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.
March 29, 2020
Cake was nice & sponge,I think sugar should be doubled to 1cup as it tasted sugarless
is that 375 degrees? My oven has only up to 250 degrees. what is the best option. pls
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.
Hello. Can u tell me the size of the measuring cup u used
This site uses standard US measurements.
Do we have to add the egg yolk into the already beaten egg whites or separate bowl?
As per the directions, you are adding them to the same bowl as the egg whites.
October 25, 2019
Reminds me of grammar school days. Great cake
"Line an 8-inch sponge cake pan" Could you show us how it looks like?
Simply cut a piece of parchment paper to fit the bottom of the pan and place it in the pan.
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.
Wait. How long are you supposed to bake it? 30 minutes? *please clarify
Yes, it says bake for 30 minutes