@9outoften: Super Easy 3-Ingredient Sponge Cake 🍰 Super easy to make and incredibly versatile! This is a simplified version of the French Génoise. It has a mild flavor, making it a blank canvas for all kinds of flavors, and a light yet sturdy texture that holds up well in layered cakes. I personally love using it as a base for birthday cakes! Ingredients (for a 20 cm round cake pan, 4.5 cm deep) * 120g sugar * 120g all-purpose flour * 4 large eggs (about 57g each, with shell) Instructions 1. Preheat your oven to 160°C (320°F). 2. Grease your mold with butter (or neutral-flavored oil), then dust it with a thin layer of flour to prevent sticking. If you’re using a regular cake pan, line the bottom with parchment paper as well. I used a mousse ring here, the batter is thick enough that’s why it won't leak through 3. Using an electric mixer, beat the eggs while gradually adding the sugar in 3 batches. Keep beating until the mixture becomes pale, thick, fluffy, and triples in volume. 4. Sift the flour into the egg mixture in 3 batches. Gently fold with a spatula after each addition. Be careful not to overmix, as this can deflate the air bubbles. Stop as soon as no visible flour remains. 5. Pour the batter into the prepared pan and bake immediately. Don’t let the batter sit for too long, as the air bubbles will gradually deflate and your cake may not rise properly. 6. Bake at 160°C (320°F) for 20–25 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, the cake is ready! A few extra tips: Don’t remove the cake from the pan immediately after baking. It’s still delicate and can easily break. * Let it cool on a wire rack before removing it from the pan. * I personally like to flip the cake upside down while cooling to get a nice, flat surface. This makes it much easier to work with when assembling a layered cake. Happy baking! 🤎 #fyp #bakingtok #spongecake #Recipe #viral

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2026-11-13 17:05:26

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