3 Ingredient Sponge Cake – Biskvit
3 Ingredient Sponge Cake or Biskvit is an easy, foolproof recipe for a basic yellow sponge cake that is level, moist and perfect every time! This sponge cake has light and fluffy crumb and is amazing on its own with a sprinkling of sugar or some apples mixed in, but most often this recipe is used for layered cakes. This sponge cake recipe is filled with tips on how to make a sponge cake with just 3 cake ingredients!
As simple as it is to make, many people still have trouble with this delicate sponge cake recipe. With only 3 ingredients, this Biskvit as the Slavic people call it, you really need to know some tricks to have successful results. Fortunately, I am here to share those to help you get the 3 ingredient Sponge Cake or Biskvit perfect every time.
Troubleshooting
Why does my 3 Ingredient Sponge Cake deflate and/or shrink when I remove it from the oven?
ANSWER: The eggs were either not whipped long enough or the cake was removed from the oven too soon.
Solution & Explanation#1:
When you don’t whip the eggs and sugar for long enough, the air pockets are too big, and in the oven they expand even more. This weakens the cake structure and as you take it out of the oven, it collapses under its own weight.
The simplest and easiest way to ensure that you get a cake that rises in the oven and doesn’t collapse as you take it out, is to whip it until proper thickness of the batter. After whipping the eggs and sugar for about 10 minutes you might think that is as whipped as you will get the eggs to be, but whip it for another 5-10 minutes and you will see it change.
The way to check if you have whipped it enough, is to raise the whisk from the batter and watch the ribbon fall back into the bowl. If the ribbon disappears into the batter right away, use that as a clue to continue whipping. You want the ribbon to NOT disappear for about 2-4 seconds. With some mixers it might take less, with others it will take more time, so do not go by the time, but by the ribbon.
At this stage the air bubbles will be perfect size and your cake will not deflate upon removal from the oven.
Solution and Explanation #2:
Sponge cake (Biskvit) is very delicate. Opening the oven too early into the baking will allow hot air to escape and with sudden change in temperature/pressure the delicate cake structure that has not been solidified by baking yet will collapse under its own weight. That is why you really don’t want to check the cake too early into the baking process. You also, do not want to not to bang the oven door when closing, to prevent disturbing and rupturing the fragile air pockets before they have had a chance to set/bake.
Test the cake for doneness before removing from the oven. Do not check for doneness before 25 minutes into the baking.
Why is my 3 Ingredient Sponge Cake’s texture dense instead of soft and tender?
ANSWER: Most likely the cake was over mixed or too much flour was added.
SOLUTION #1: – Mix batter just until no flour streaks are seen, use folding technique to incorporate flour.
Explanation #1:
What is good to a loaf of artisan bread, is death to a cake. Even though gluten is part of the flour, there are ways we can prevent it from developing when we’re talking about cake. Perfect environment for gluten development is mixing and resting. We want the exact opposite when it comes to cake. You want to minimally mix after adding the flour. As soon as you do not see any streaks of flour STOP. Folding any further will allow the gluten to continue developing, which will lead to dense cake.
Explanation #2:
Each mixing/folding stroke deflates the batter. The more you mix it, the more air you knock out of the batter. So, if you continue mixing/folding past the point that is necessary, there will not be enough air bubbles to expand when the cake is being baked. Also, since the air that was whipped into the batter is the only leavening agent, you really need those bubbles to make your cake rise in the oven.
Solution #2: Bake the cake as soon as you’re done mixing it.
Explanation: Leaving the batter unbaked for too long will allow the batter to deflate. With no air to make the cake light and fluffy, the cake will be left dense and heavy.
Solution #3:
Properly measure your ingredients by using a spoon to fill the measuring cup, then using the flat side of the knife to scrape off excess flour.
Explanation: if you have a jar of flour that has been sitting/settling on the shelf forever and then you go and scoop your flour with the measuring spoon, most likely you will have too much flour in the spoon.
Why does my Sponge Cake crumble so much when I am trying to split it horizontally?
ANSWER: the sponge cake has been cut into without being let to mature.
SOLUTION: leave the 3 ingredient Sponge Cake wrapped in plastic, on the table for a couple hours, or better yet for 8 hours before cutting .
EXPLANATION: this extra time will allow enough moisture to escape from the cake to still keep the cake soft and moist, but stable enough to be cut into without excessive crumbling.
3 Ingredient Sponge Cake – Biskvit
Yield: ONE two inch tall 8″ round cake
Ingredients for 3 Ingredient Sponge Cake Recipe:
- eggs
- granulated sugar
- all-purpose flour, sifted
How to make 3 Ingredient Sponge Cake – Biskvit:
To a large mixing bowl, add 4 eggs and whip with a mixer on high speed for about a minute or two or until slightly foamy. Then while continuing to whip add 3/4 cups sugar slowly pouring it in. Continue whipping for 15-20 minutes.
You really need to whip it that long, otherwise your cake will not have enough air beaten in, and therefore it will not rise in the oven. When you raise the whisk the batter ribbon should not disappear for about 2-3 seconds. If it falls and disappears right away, just continue whipping.
When the proper stage of whipping has been achieved, in 2 or 3 additions sift in the flour and carefully fold it in with a wooden spoon or a spatula. To properly fold, with a spatula or a spoon you want to go underneath and then over the top, like pictured below. Fold just until incorporated, otherwise over folded batter produces tough cake.
How to Bake the 3 Ingredient Sponge Cake – Biskvit
For easier cleanup line a 8 inch round cake pan with foil and spray the bottom, not the sides, with cooking spray.
Pour the batter into the baking pan, then grab both sides of the pan and swirl the pan in circular motion back and forth several times. Wrap the baking pan with wet baking strips if you have them and place in preheated to 350F oven for about 30-35 minutes.
Check the cake with a toothpick or a skewer by inserting it in the middle. The toothpick should come out clean with no crumbs. Do not check sooner than 25 minutes, or the cake will deflate.
Remove from the oven and allow to cool inside the pan for about 30 minutes. Unpeel the foil and cool completely on a cooling rack.
For best texture, leave the cooled cake covered in plastic wrap on the table for around 8 hours. You can use the cake even if you don’t let it mature for 8 hours, but the cake will be a lot crumblier if you do not.
If you’re looking for ways to use this sponge cake recipe, check out these cakes:
- Peaches & Cream Cake – Sponge cake with peach syrup and light cream.
- Boston Cream Cake – Simple cake with sponge cake, custard, and a chocolate ganache.
- Kiev Cake – Yellow Sponge Cake combined with Hazelnut Meringue, Russian Buttercream, and Tart Cherries.
Also, check out this other version of Simple Yellow Sponge Cake, which tends to be a little denser than other sponge cake recipes, but is easier to get right.
3 Ingredient Sponge Cake - Biskvit
3 Ingredient Sponge Cake or Biskvit is an easy, foolproof recipe for a basic yellow sponge cake that is level, moist and perfect every time
Ingredients
- 4 eggs
- 3/4 cups granulated sugar
- 3/4 cups all purpose flour sifted
Instructions
How to make Basic Sponge Cake (Genoise)
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Preheat oven to 350°F with the baking rack in the middle.
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To a large mixing bowl add 4 eggs and whip with a mixer on high speed for about a minute or two or until slightly foamy. Then while continuing to whip add 3/4 cups sugar slowly pouring it in. Continue whipping for 15-20 minutes.
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When you raise the whisk the batter ribbon should not disappear for about 2-3 seconds. If it falls and disappears right away, just continue whipping.
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In 2 or 3 additions sift in the flour over the whipped eggs and carefully fold it in with a wooden spoon or a spatula. Fold just until no streaks of flour appear.
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For easier cleanup line a round 8-inch cake pan (2 inches tall) with foil and spray the bottom, not the sides, with cooking spray. If you do not have a 2 inch tall baking pan, use two 8 inch round pans with 1 1/2 inch tall sides.
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Pour the batter into the baking pan, then grab both sides of the pan and swirl the pan in a circular motion back and forth gently several times. Wrap the baking pan with wet baking strips if you have them and place in preheated to 350°F oven for about 30-35 minutes.
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Check the cake with a toothpick or a skewer by inserting it in the middle. The toothpick should come out clean with no crumbs. Do not check sooner than 25 minutes.
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Remove from the oven and allow to cool inside the pan for about 30 minutes. Now peel the foil off and cool completely on a cooling rack.
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For best texture, leave the cooled cake covered in plastic wrap on the table for around 8 hours. You can use the cake even if you don't let it mature for 8 hours, but the cake will be a lot crumblier if you do not.
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I’ve been using this recipe for swiss rolls (with shorter cooking time). I’ve made vanilla, coffee, chocolate sponges with various fillings, whipped cream and raspberries, coffee buttercream (with couple squares melted chocolate in) and walnuts, mint choc chip cheesecake filling etc. I thought the recipe was 3 eggs and 3/4 flour/sugar so after I while I got fed up with using half and quarter cups to make up the ingredients so upped (so I thought) the eggs to 4 and the flour/sugar up to 1 cup. Maybe I will add a 5th egg today as they are not big eggs (Waitrose essential).
I prefer the taste with brown rather than white sugar in the sponge (more ‘body’) & have been using soft light brown sugar, but today I will be trying it with golden granulated. I thought I would recheck the recipe today as couldn’t remember if you added the sugar before or after whipping up the eggs (I’ve been doing it after, and adding the sugar oh so slowly, little bit by little bit.
People have loved this swiss roll and asked for the recipe so I will copy your link so that I can pass it on rather than burden them with my write up of the recipe (which seems to make it seem far more complicated than it actually is). It’s a great recipe!
ps I have experimented with chocolate sponge by replacing some of the flour (I always use a little cornflour too) with cocoa. The filling is mint choc chip and I use a cheesecake type mixture of cream/cream cheese/icing sugar/chopped up chocolate buttons/peppermint essence/green colouring. I thought this might be nice for Xmas as a yule log or bûche de noël drizzled with melted white chocolate over the top (or a white chocolate ganache) … I’ve used plain/dark chocolate so far but want to try milk chocolate to compare. No wonder I am not losing weight!
Just wanted to confirm that for the cake, one has to ontinue whipping for 15-20 minutes. That seems like a long time
Hi Maria,
Yes indeed, if you’re using a stand mixer and a regular whip attachment it will take you that long to get to a ribbon that doesn’t disappear for 2-3 seconds.
Whenever I give timing, I also include details on what you’re looking for a (the ribbon that doesn’t disappear, for example), so that should be your first and most important indicator for how long to whip for. Depending on your equipment, ingredients or environment the time will vary.
I see you gave this recipe 3 stars, did you make it and something went differently than what it should’ve?
very easy
I was wondering if you can double this recipe and it still work?
Yes, this recipe doubles just fine. Bake time might be different depending if you’re doubling and baking all at once. The only thing I would advise, do not open the oven until you can smell the cake baking in the kitchen. I know this is a weird one, but something that I always go by 🙂 Once you can smell it, you can gently open the oven and test with a skewer in the center of the cake, if it comes out clean, then it’s done.
This recipe is a keeper. The first time I made this cake, it was kind of bland. Next time, I remember my grandmother put lemon juice in – give it a try,
I have struggled with 3- ingredient cakes in the past so I’ve found this recipe and have decided to try it out. It looks very promising but I do have a couple questions: 1. If you half the recipe should you have the time? 2. Can you use a 9-inch baking pan? Does the baking time change? 3. Finally, do you need to use foil to coat the pan or can you just butter it completely? Thank you!
Add vanilla to help mask the overpowering egg taste. Otherwise great instructions.
Hi Ren
If the end result had an overpowering egg taste, then most likely something didn’t go right in the recipe. But vanilla is always a great idea when it comes to baked goods. Thank you for your feedback!
Is it fine if I use small eggs? Is it fine with any size of eggs?
Hi Siera, you can use any size eggs as long as you get 3/4 cup + 1 tbsp of eggs.
Hi, I want to try out this cake today. Is it possible to freeze it so I can do the filling and icing in a couple of days?
Yes.
I really love your recipes. I needed these recipe for a birthday party coming up. I really appreciate.
Thank you so much for sharing your feedback! Love hearing that!
Hi, do you have any recommendations for baking at high altitude?
Hi I loved this recipe I just wanted to know how long can it be made in advance before decorating. Thanks
Oh man, I forgot to sift the flower did every thing else. Hopefully it will still turn out good. Keeping my fingers crossed!
It will be ok 🙂
DO you know how to make good frosting?
Sure, I just added 4 different frostings you can use with this type of cake to the post. Check it out!
is it really just 3/4 cups flour???
yep.
This was an amazing— can’t miss recipe! Have been looking for an easy sponge for years that was good. Couldn’t be better…I am an experienced baker, but a beginner will have good results-came out perfect. I did cut back on the sugar slightly because I am using berries and sweetened whip cream….
Thank you Anne for your feedback and review! Do you mind sharing how much sugar you used in this recipe?
Thank you!
I cut back the sugar to 1/2 cup……still came out amazing!
I definitely have to try this one day soon to go with some berries and whipped cream! I never tried to make sponge cake, but have had it and do enjoy it. This is great that you gave so many solutions to common problems because now I can try it and follow all of your tips so I don’t have a cake fail 🙂
That’s awesome! I hope you give it a try and love it!
When I took out the cake, there’s no crumbs. But what if there’s a very thin layer of gooieness on the tester stick?
Hi Wannisa,
You have to bake the cake until the toothpick comes out clean, with no crumbs or wet stuff.
Is it possible to decrease the amount of sugar for this recipe? If yes, how much can I reduce? Thanks.
Hi Catherine, I haven’t tried doing that so can not make a recommendation 🙁
hi! what would the baking time and/or temperature adjustment be if i were to do this in a 9-inch pan?
thanks 🙂
Hi Amalia,
I would reduce it by maybe 5-8 minutes. How you know when to check – never even open the oven door until it smells in your kitchen like cake :D, then, if you see through the oven window that the middle is puffed up, you can slowly open the oven door and poke it with a skewer, if it comes out clean the cake is ready.
THANK YOU!! I look forward to trying this!
I am going to try this cake . My husband like sponge cake I will let you know how it turns out thanks for the steps that really makes it sound easy…wish me luck…..
Wishing you lots of luck Nancy! Let me know how it goes!
I’m making this cake and I’m noticing the cake is way above the pan… is it possible to over whip the egg sugar mixture?
Hi Selena,
I’ve never had that happen, but may be your eggs were larger and that’s why the overflow?
Dear Marina, I have tried your sponge cake recipe and everyone in my family loved it! Thanks for recommending this recipe to me. I am going to try it tonight. Can I add 1 tbsp vanilla extract after the flour has been folded in the beaten egg mixture? I was wondering about it because I love the taste of your yellow sponge cake and it includes 1 tbsp vanilla extract. Thanks!
Sure thing! Just add it right before folding in the flour.
Thank you, thank you for this recipe. I have been so terrified of biskvit, beacuse it was either hit or miss 🙁 i was never sure if it will come out good. With your recipe, it’s 100% hit all the time.
will it work to half the ingredients?
Yes, just make sure to reduce baking time if you’re still using the same baking pan size.
Think I’ll attempt this. Thanks for the pictures – it helps a lot!
Can we do icing on this cake.
Regards
Vandana
Oh no! I think I just messed up. In the directions you say egg yolks and sugar need to beat when do the egg whites come in? Or is that an error and the whole egg needed to be beat?
Hi Marina,
It’s the whole egg that is whipeed with sugar, sorry about that! I’ll change it right away!