Easy 2-Egg Sponge Cake Recipe

Whether you have a limited supplies of ingredients, need a small celebration cake, or are short on time, this easy to make 2-egg sponge cake takes under 30 minutes from start to finish to prepare.

2-EGG SPONGE CAKE RECIPE

This recipe is derived from a big-batch sponge recipe I have on the blog. But since I’ve received so many requests for the small version of this popular cake, I put together a step-by-step recipe for you to use next time you are craving a small piece of a cake without having to toil in the kitchen for hours.

THING YOU NEED TO MAKE MINI SPONGE CAKES

• Cake Pans
• Mixing Bowls
• Handheld Mixer
• Pastry Brush or Paper Towel
• Spatulas
• Measuring Cups/Kitchen Scale

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CAKE INGREDIENTS

PREPARE SMALL BAKING PANS

• This cake batter can be baked in:
  • 8-inch cake pan (makes about a 1-inch-tall cake layer).
  • 6-inch cake pan (sides of the cake pan should be greased and lined with parchment; this cake bakes about 2 inches tall).
  • Small foil baking pans.
  • It takes no time to bake these, and you can also use the tins to hold the cakes after baking.

Butter pans and dust with flour, set aside (steps 1-3).

Here, I used 1 aluminum baking pan ( 8×4 inches) to bake the cake.

SEPARATE EGG YOLKS AND EGG WHITES

First, you need to separate the egg yolks from the egg whites. Make sure that the egg white bowl is grease-free, or you’ll have trouble whipping the egg whites into the meringue.

RIBBON STAGE – MIX EGG YOLKS AND SUGAR

Prepare egg yolk mixture: beat egg yolks and sugar until pale in color, about 3 minutes. Then beat in oil, lemon zest (if using), water, and Vanilla Extract (steps 1-8).

PREPARE MERINGUE

Meringue is traditionally made by whipping egg whites with sugar until glossy and stiff peaks are formed. I also add an acidic ingredient such as cream of tartar, lemon juice, or vinegar. What does cream of tartar do? The addition of cream of tartar (step 1) weakens protein chains, allowing more air to be whipped in and making the meringue more stable. And it makes it less prone to overmixing.

TIP: Overmixed meringue is dry, grainy, and usually has a pool of liquid on the bottom of the mixing bowl.

FLOUR MIXTURE – FLOUR, BAKING POWDER, SALT

This recipe uses all-purpose flour, but if all you have is cake flour, go ahead and use it instead. Along with flour, I also use baking powder and salt (steps 1-3).

FOLDING TECHNIQUE

The most important thing about sponge cake batter is the mixing method- folding. Instead of vigorous stirring, use a gentle folding movement to combine sifted flour and stiff meringue with the egg yolk mixture. Add flour and meringue to the egg yolk mixture in 3-4 additions.

BAKE CAKES

Pour cake batter into prepared baking pans. Bake cakes at 350°F (180 °C) for about 15-18 minutes, or until a toothpick inserted in the middle comes out clean.

COOL CAKES

Small sponge cakes cool pretty quickly. Invert cakes onto a cooling rack and cool completely before filling and frosting (steps 1-4).

A small vanilla sponge cake is the perfect last-minute solution, as it doesn’t take long to bake. The cake is light and fluffy, making it an excellent option for those wanting something simple without being too heavy.

CAKE SERVING SUGGESTIONS

• This cake is perfect plain, no toppings or filling required, just pure joy of snacking on a cake with a glass of milk or a cup of tea.
• If you are running short on time and want to make a birthday cake, use cream cheese frosting or American buttercream to frost the cake with a star tip 1M.
• Dust it with powdered sugar before serving.
• Serve it with fresh fruit or lightly sweetened whipped cream.
• Are you craving chocolate? Use ganache.
• And for those of you who are avid jam enthusiasts like myself, you’ll appreciate the versatility of this delicious cake with strawberry, raspberry jam, peach lekvar, or fig jam.
• I used these cakes to make Buttercream Succulent Cakes.

2-EGG SPONGE CAKE BAKING SUCCESS TIPS

• Use room temperature ingredients.
• Refrain from mixing the cake batter; use a light hand and folding method to combine ingredients.
• Preheat the oven before you start preparing the cake batter.
• Don’t leave the cake batter out for too long; bake the cakes right away.
• Let cakes cool in the pan for 5-10 minutes then transfer to a cooling pan.