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–+ servings
Two Egg Sponge Cake
This Two Egg Sponge Cake reflects the ingenuity of mid-20th-century home baking, when cooks relied on simple pantry staples and careful technique rather than excess ingredients. With just two eggs, sugar, flour, and hot water, the batter creates a surprisingly light crumb that bakes up tender and airy. The accompanying citrus fillings, orange or lemon, add brightness and contrast, turning a modest sponge into a celebratory layer cake. Recipes like this were prized for their reliability and economy, making them ideal for birthdays, Sunday suppers, or when something sweet was needed without fuss. Its charm lies in the balance of simplicity and elegance, a cake that feels both practical and special.
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Prep Time 20 minutes
Cook Time 30 minutes
Cooling and Filling 30 minutes
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 8
Calories 280 kcal

Ingredients
  

Cake:

  • 2 eggs
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • ½ cup hot water
  • 1 tsp vanilla extract

Lemon Filling:

  • ½ cup sugar
  • 1 egg
  • ⅓ cup lemon juice
  • 1 lemon (grated rind of)
  • 2 tbsp butter

Instructions
 

Step 1: Beat Eggs

  • Beat eggs with a mixer, gradually adding sugar until light.

Step 2: Mix Dry Ingredients

  • Combine flour, baking powder, and salt in a bowl.

Step 3: Combine Batter

  • Stir dry ingredients into egg mixture with a fork.
  • Add hot water and vanilla quickly and mix until smooth.

Step 4: Bake Cake

  • Pour into a greased pan and bake at 350°F (175°C) for 30 minutes.
  • Cool completely before filling.

Step 5: Make Lemon Filling

  • Place all filling ingredients in a double boiler.
  • Cook slowly, stirring, until thick.
  • Cool completely.

Step 6: Assemble Cake

  • Slice cake horizontally and spread filling between layers.

Tips

  • Use orange filling instead of lemon for a sweeter profile
  • Dust top with powdered sugar for a simple finish
  • Add whipped cream to filling for a lighter texture
  • Bake in two pans for easier layering
  • Serve chilled for cleaner slices
  • Add a thin glaze for shine
  • Use cake flour for extra tenderness

Nutrition

Calories: 280kcalCarbohydrates: 45gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 95mgSodium: 140mgPotassium: 90mgFiber: 1gSugar: 30gVitamin A: 260IUVitamin C: 8mgCalcium: 60mgIron: 1.2mg
Keyword citrus filling, classic cake, from scratch, retro dessert, sponge cake, vintage baking
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