Bake the perfect sponge cake every time with this weight-based, 3‑ingredient recipe

You only need three ingredients: eggs, flour, and sugar. The essence of this method is that you can bake a sponge cake with any number of eggs, such as 4 or 5. Just crack the eggs into a bowl, weigh them, and match that weight with your flour and sugar.

For instance, the well-known food blogger used 5 large eggs which weighed 318g. Therefore, used 318g (about 11.2 oz) each of flour and sugar. Noticeably, ensure to whisk the eggs whole, without separating the yolks from the whites. "It's the most common mistake," she points out in the recording.

This global baking technique yields perfect sponge cakes every time. From now on, you won't ever need a sponge cake recipe, just weigh your cracked eggs. You can bake a sponge cake with any number of eggs - the blogger explains.

• 5 eggs
• flour
• sugar

• Crack the eggs into a bowl, weigh them, and whisk them into a stiff mixture
• Add sugar - how much? The same weight as the eggs
• Continue whisking until stiff
• Add cake flour, again, the same weight as the eggs
• Lightly incorporate with a whisk
• Grease a baking pan with oil, and dust it with breadcrumbs
• Bake the sponge cake until a skewer comes out clean. With 5 eggs, it would require at least 45 minutes at 170 degrees C (338 degrees F); with 4 eggs, at least 37 minutes.

Always bake the sponge a day ahead of when you plan to use it - she advises.