Air-fryer three-ingredient sponge cake
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Lactose-free and 6 more Indicative dietary requirements
View full classification 20 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Dessert
Dessert · Afternoon snack
1 to 2 hours
Ingredients
＋ Añadir a un menú- Egg four medium eggs without shells; separate whites and yolks 200 g
- Sugar 50 g for the whites and 50 g for the yolks 100 g
- Plain flour sifted 120 g
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Method
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Separate the eggs into clean, dry bowls. Whisk the whites until foamy, then gradually add 50 g of sugar and continue until firm, glossy peaks form. Beat the yolks with the remaining 50 g of sugar until pale and thick.
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Fold one-third of the whites into the yolks to loosen them. Add the sifted flour and remaining whites alternately in two additions, folding upwards with a spatula until no pockets of flour remain.
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Gently pour into a non-stick tin 16 cm across and at least 7 cm deep, with baking paper lining the base. Fill no more than two-thirds full and check there is clearance above it inside the air fryer.
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Preheat the empty air fryer for 5 minutes at 160°C. Cook for 30–35 minutes at 160°C without opening for the first 25 minutes. The centre should spring back when gently pressed and a skewer should come out without batter; add 3-minute intervals if still wet.
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Rest in the tin for 10 minutes, run a thin spatula around the edge and turn out onto a rack. Allow to cool before cutting into six portions.
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