Tasty Saturday treat: three-ingredient sponge cake recipe

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Lazy bakers, this one is for you. This easy-to-make, chewy three-ingredient sponge cake is the best treat to enjoy on a cold, rainy Saturday, with a hot cup of tea or coffee.

If you want to be more creative with this sponge cake recipe, you can make a two tier cake out of it and add your favorite topping, as well as your favorite cake toppings.

Three Ingredient Sponge Cake

Sponge cake with three ingredients. Image: iStock

Ingredients

  • 4 eggs
  • 3/4 cups granulated sugar
  • 3/4 cups all-purpose flour, sifted

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Instructions

  1. Preheat the oven to 180 ° C with the rack in the center.
  2. In a large mixing bowl, add 4 eggs and whisk with a high speed mixer for about a minute or two or until slightly frothy. Then, while continuing to whisk, add 3/4 cups of sugar, pouring them slowly. Continue to whisk for 15-20 minutes.
  3. When you lift the whisk, the ribbon of dough should not disappear for about 2-3 seconds. If it falls off and disappears right away, just keep whipping.
  4. In 2 or 3 additions, sift the flour over the beaten eggs and incorporate it delicately using a wooden spoon or spatula. Fold until no streak of flour appears.
  5. For easier cleanup, line an 8-inch (2-inch high) round cake pan with foil and spray bottom, not sides, with cooking spray. If you don’t have a 2 inch high baking dish, use two 8 inch round pans with sides 1 1/2 inch high.
  6. Pour the batter into the pan, then grab both sides of the pan and rotate the pan in a circular motion back and forth gently several times. Wrap the pan with wet baking strips if you have them and place them in the preheated oven for about 30-35 minutes.
  7. Check the cake with a toothpick or skewer inserting it in the middle. The toothpick should come out clean and free of crumbs. Do not check for 25 minutes.
  8. Remove from oven and let cool inside pan for about 30 minutes. Now remove the foil and let it cool completely on a cooling rack.
  9. For a better texture, leave the cooled cake covered with plastic wrap on the table for about 8 hours. You can use the cake even if you don’t let it ripen for 8 hours, but the cake will be much more crumbly if you don’t.

This recipe was found on letthebakingbegin.com


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