2 egg sponge cake done on bake for approximately

1. Beat the Eggs Well
   The key to a light and fluffy sponge cake is getting plenty of air into the eggs and sugar. Don’t rush this step. The longer you beat the mixture, the lighter and fluffier the cake will be. The batter should be thick and pale by the end of this step.
2. Sift the Flour
   Sifting the flour before folding it into the egg mixture helps ensure that the cake has a smooth and airy texture. It also helps avoid lumps that could affect the consistency of the batter.
3. Fold, Don’t Stir
   When combining the dry ingredients with the wet ingredients, use a gentle folding motion instead of stirring. Stirring can deflate the air you’ve incorporated into the batter, leading to a denser cake. Folding helps keep the batter light and airy.
4. Use Room Temperature Ingredients
   For best results, make sure the eggs are at room temperature. Cold eggs can be harder to beat and may not incorporate as much air. Allow them to sit out for about 30 minutes before using them.
5. Don’t Overbake
   Keep a close eye on the cake as it bakes. Overbaking can result in a dry, crumbly sponge cake. Check for doneness by gently pressing the center of the cake—if it springs back, it’s done.

Variations and Additions
While the 2-egg sponge cake recipe is simple and versatile, you can make it even more exciting by adding different flavors and fillings:

1. Lemon Sponge Cake
   Add a teaspoon of lemon zest to the batter for a fresh, citrusy twist. You can also drizzle a bit of lemon glaze over the top once the cake has cooled for an extra burst of flavor.
2. Chocolate Sponge Cake
   For a chocolate version, sift 2 tablespoons of cocoa powder into the flour before folding it into the egg mixture. This will give your sponge a rich, chocolatey flavor.
3. Fruit-Filled Sponge Cake
   Once the cake has cooled, slice it horizontally and fill it with fresh whipped cream and sliced fruit like strawberries, raspberries, or peaches. This makes for a delicious and light dessert.
4. Victoria Sponge Cake
   Make a traditional Victoria sponge by slicing the cooled cake in half and spreading jam (like strawberry or raspberry) and whipped cream between the layers. Dust the top with powdered sugar for a classic finish.

Why You’ll Love This 2-Egg Sponge Cake
Quick and Easy: With just two eggs, this sponge cake comes together in no time and is easy to make, even for beginners.
Light and Fluffy: The beating of the eggs creates a cake that’s airy and light, making it the perfect base for various toppings and fillings.
Versatile: Whether you serve it plain, topped with fruit, or filled with cream, this sponge cake is incredibly versatile and can be customized to suit your taste.
No Special Equipment: You don’t need any fancy equipment or tools—just a simple mixing bowl and a hand mixer or whisk will do.
Conclusion
The 2-egg sponge cake is a simple, yet elegant dessert that can be enjoyed by bakers of all skill levels. It’s a versatile, light, and airy cake that serves as the perfect base for a variety of flavors and fillings. Whether you’re serving it with a cup of tea or using it to create a decadent dessert, this cake is sure to be a hit.

So, grab your eggs, whisk up a batch, and treat yourself to a fluffy sponge cake that’s deliciously easy to make!