3-Ingredient Classic Sponge Cake

This recipe was automatically translated from Romanian. View original here
3-Ingredient Classic Sponge Cake

It is the simplest sponge cake recipe, very fluffy, tender and actually melts in your mouth. I have been making it for many years and the cakes with this recipe have always been a great success at the festive table. Goes spreaded with any favorite cream, adding fruit, cocoa and anything else. The only requirement for the success of the pandispan recipe is to have a mixer, as trivial as possible.

Another little tip, if you want to make sponge cake in time, it stays very well 3-4 days wrapped in food foil or frozen even 3-4 months.


5 pieces
200 g
White flour
150 g
can add cocoa, nuts, poppy seeds, etc

Step by step


Prepare the ingredients - you can replace 3 tablespoons of flour with cornstarch, so the cake will be even more fragile, but it is optional.


Separate the egg whites from the yolks.


Put half of the amount of sugar (100g) over the yolks.


Beat the egg whites until white foam, when it starts to harden, gradually add the rest of the sugar (100g).

Beat well until the bowl is turned and they do not flow.


Beat the yolks with the 100g of sugar well, until they become white foam and increase in volume 3 times.


One third of the beaten egg whites are carefully mixed with the yolks. The movements must be slow and in the up-down direction.


Add flour to the above composition. As with slow movements, carefully homogenize everything. If you want to make cake with cocoa or nuts, hazelnuts, raisins - add them into the flour, then mix together with the flour in the yolks.


Add the rest of the egg whites to the previous composition. Mix very carefully, from top to bottom - not in any case with circular movements.


That should be the final composition.


Put a piece of baking paper at the bottom of the tray in which you will bake the pandispan (26-28cm). The walls must not be greased or wrapped in paper.


Pour the sponge cake dough in the pan, level it carefully.

Leave in the oven for about 30 minutes at 180 degrees, until golden brown. Careful! Do not open the oven for the first 15 minutes of baking.


Don't be afraid if the cakes rises a lot in the oven and then let down, that indicates  it is ready and you can take it out.

Allow to cool completely after baking.


After it cools, take it out of the tray and let it sit for at least 8 hours (or leave it in the tray for 8 hours). This is the optimal time after which he will be perfectly ready to decorate and prepare the cake. Then it absorbs the cream best and cuts it easier and nicer into sheets.

After the skill cut it into 2-3 sheets, I use a serrated knife for bread, it is perfect here. See in the video the movements and the method.

It is ideal to bake it in the evening, and to decorate it on the 2nd day.


I noticed that in the 26 cm tray the pandispan has the perfect width to cut it into 3 sheets. In the 28, the thinner sheets come out, it's even better, but you also need the skill to cut them nicely.

Often I make the cake from only 2 sheets and it is very good, so it depends on how you prefer.

Anyway, it's a very fluffy, soft and fragile pandispan - every time the cakes made with this countertop are a success, and they make it for more than 8 years.

Good appetite!

Quantity: 1 kg (8 good servings of cake)
Prep time: 30 min
Difficulty: easy
Ready in: 15 min
Publish date:
Collections: Cakes, Cakes, Desserts


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