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