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–+ servings
Two Egg Sponge Cake
This Two Egg Sponge Cake is a light and airy dessert from early 20th-century American kitchens. Simple in method, it relies on the natural lift from eggs and hot water rather than heavy fats, making it a delicate base for flavorful fillings. The recipe offers two options: a bright and tangy orange custard or a smooth, citrusy lemon curd, both providing refreshing contrast to the sponge. Its versatility made it a staple for tea tables, luncheons, and family celebrations, as it could be served plain or layered with fruit and cream. This cake embodies the charm of vintage home baking—straightforward, resourceful, and delicious.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 8
Calories 260 kcal

Ingredients
  

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

Orange Filling:

  • 1 orange (rind and juice of )
  • 1 egg
  • ½ cup sugar
  • 1 tbsp cornstarch
  • 1 tbsp butter
  • ½ cup milk

Lemon Filling:

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

Instructions
 

For the Cake:

    Step 1: Beat Eggs & Sugar

    • Beat 2 eggs with a rotary beater, gradually adding 1 cup sugar until fluffy.

    Step 2: Add Dry Ingredients

    • Mix flour, baking powder, and salt together. Add to egg mixture, stirring gently.

    Step 3: Add Liquids

    • Stir in ½ cup hot water and 1 tsp vanilla until smooth.

    Step 4: Bake

    • Pour into a greased and floured round cake pan. Bake at 350°F (175°C) for 20–25 minutes, or until a toothpick comes out clean. Cool completely before filling.

    For Orange Filling:

      Step 5: Combine Ingredients

      • Mix orange rind and juice, egg, sugar, cornstarch, butter, and milk.

      Step 6: Cook

      • Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool before spreading.

      For Lemon Filling:

        Step 7: Combine Ingredients

        • Beat egg and combine with sugar, lemon juice, rind, and butter in a double boiler.

        Step 8: Cook

        • Cook slowly, stirring often, until mixture thickens. Cool before using.

        Step 9: Assemble

        • Slice cake into two layers. Spread orange or lemon filling between layers and on top if desired.

        Tips

        • Use the lemon or orange filling, both are authentic to the card; choose based on preference.
        • Bake in ungreased tube, angel food, or sponge pan to allow batter to climb the sides.
        • Turn pan upside down after baking to help maintain volume and prevent collapse.
        • Separate eggs and whip whites separately for extra height (optional modern variation).
        • Add finely grated citrus zest to the cake batter for more aroma.
        • Fillings thicken best when cooked slowly and stirred constantly.
        • Add a thin layer of jam beneath the filling for a bakery-style finish.
        • Dust with powdered sugar instead of frosting to keep the classic sponge texture.
        • Replace hot water with hot milk for a richer flavor if desired.

        Nutrition

        Calories: 260kcalCarbohydrates: 42gProtein: 4gFat: 4.5gSaturated Fat: 2.5gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gCholesterol: 60mgSodium: 140mgPotassium: 90mgFiber: 0.5gSugar: 30gVitamin A: 200IUVitamin C: 7mgCalcium: 30mgIron: 1mg
        Keyword citrus filling, classic cake, heritage recipe, homemade cake, layered cake, old-fashioned dessert, sponge cake, vintage
        Tried this recipe?Let us know how it was!