Simple 2-Egg Sponge Cake: Light, Fluffy, and Perfect Every Time

If you’re looking for a quick and easy dessert that delivers light, airy, and moist results, look no further than a 2-egg sponge cake. This simple cake is a great starting point for bakers of all levels. It requires minimal ingredients, takes just minutes to prepare, and offers endless possibilities for customization. Whether you enjoy it plain, with fruit, or topped with whipped cream, this sponge cake is the perfect base for many sweet treats.

In this article, we’ll walk you through the process of making a 2-egg sponge cake that’s perfect for any occasion. Plus, we’ll share tips for getting that perfect light and fluffy texture every time.

What is a 2-Egg Sponge Cake?

A sponge cake is a light, airy cake made without the use of baking powder or baking soda. Instead, it relies on the air whipped into the eggs during mixing to give it its rise and fluffy texture. A 2-egg sponge cake is a scaled-down version of a traditional sponge cake recipe, making it perfect for smaller gatherings, quick desserts, or when you just want to satisfy a sweet craving without too much effort.

This recipe requires only two eggs, which makes it a quick and easy dessert to prepare with ingredients that you likely already have in your kitchen. The result is a cake that’s fluffy, light, and versatile, ready to be topped or filled however you like.

Ingredients for 2-Egg Sponge Cake

Here’s what you’ll need to make a simple 2-egg sponge cake:

• 2 large eggs (at room temperature)
• 1/2 cup (100g) sugar
• 1/2 cup (60g) all-purpose flour
• 1/2 tsp vanilla extract (optional, for flavor)
• 1/8 tsp salt
• 1 tbsp butter (optional, melted, for added richness)
• Powdered sugar (optional, for dusting)

How to Make a 2-Egg Sponge Cake

1. Preheat the Oven
   Start by preheating your oven to 350°F (175°C). Grease an 8-inch round cake pan or line it with parchment paper for easy removal once the cake is baked. This will prevent the cake from sticking and ensure that it comes out perfectly.
2. Beat the Eggs and Sugar
   In a large mixing bowl, crack the 2 eggs and add the sugar. Using a hand mixer or a stand mixer, beat the eggs and sugar together for about 5-7 minutes on medium-high speed until the mixture becomes pale, thick, and doubles in volume. The eggs should form a ribbon-like trail when lifted from the beaters. This step is crucial for creating the airy texture of the sponge cake.

If you don’t have an electric mixer, you can use a whisk, but it will take more time and elbow grease to achieve the same fluffy result.

3. Add the Dry Ingredients
   Once the egg mixture has reached the desired consistency, sift the flour and salt together into a separate bowl. This step removes any lumps from the flour and ensures that the dry ingredients are evenly distributed.

Carefully fold the sifted flour into the egg mixture using a spatula or a whisk. Use gentle, folding motions to avoid deflating the air you’ve incorporated into the eggs. Do this until the flour is just combined and no longer visible.

4. Add Vanilla and Butter (Optional)
   If you’re using vanilla extract, fold it into the batter now. You can also add melted butter to the mixture at this stage, which will add a rich flavor and a slightly denser texture. This step is optional, but it can add a lovely richness to the cake.
5. Pour the Batter into the Cake Pan
   Once the batter is ready, pour it into the prepared cake pan. Gently tap the pan on the counter to remove any large air bubbles and help the batter settle evenly in the pan.
6. Bake the Sponge Cake
   Place the pan in the preheated oven and bake for about 15-18 minutes. The cake is done when it has risen, is golden brown on top, and springs back lightly when touched in the center. If you’re unsure, insert a toothpick or cake tester into the center—if it comes out clean, the cake is ready.

Note: Baking times may vary depending on your oven, so keep an eye on the cake towards the end of the baking time.

7. Cool the Cake
   Once the cake is baked, remove it from the oven and allow it to cool in the pan for about 5 minutes. Then, turn the cake out onto a wire rack to cool completely. If you used parchment paper, you can lift the cake out of the pan easily.
8. Serve the Sponge Cake
   Once the cake has cooled, it’s ready to be enjoyed! You can serve it plain, dusted with powdered sugar, or slice it and serve it with whipped cream, fruit, or even jam. It’s a great base for a traditional Victoria sponge or a quick strawberry shortcake. The possibilities are endless!

Tips for the Best 2-Egg Sponge Cake

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