NewsThis simple cake is created using just three basic ingredients. It has no butter, oil, or milk, and it doesn’t even need baking powder or baking soda. The cake is light and fluffy, with a delicate sweet crackly top. It is great for dessert or afternoon tea.
Yep, there are just three ingredients in this cake. And none of those components are cake mix or a multi-ingredient product. The cake is simple, delicate, and delectable.
Ingredients
- Eggs
- Sugar
- All-Purpose Flour
Eggs: With this recipe, there is no replacement for eggs. Since there is no leavening agent, the eggs are essential for producing the cake structure and allowing the cake to rise. The eggs do not need to be separated for this recipe and you don’t need to create a meringue. Instead, the eggs are aggressively whisked with the sugar until the mixture is quite thick.
Sugar: This recipe calls for granulated white sugar, but other granular sugars may be used. I’ve made a similar cake using brown sugar.
All-Purpose Flour: This recipe uses regular all-purpose flour.
Making 3 Ingredient Cake
Making this easy cake requires just two basic processes.
First, the eggs and sugar are mixed together for roughly eight minutes using an electric mixer. The mixture will transition from frothy to thick and creamy throughout this time. The color of the egg mixture will likewise shift from yellow to a very light (nearly white) yellow.
The flour is then gently folded in. To add the flour, I suggest using a mesh strainer. Although the recipe does not call for sifted flour, you do not want to overmix your batter. Flour clumps, and if you simply put it in as is, you may wind up mixing too hard to integrate all of the flour, causing too much air to escape from the egg mixture. Passing the flour through a mesh strainer or a flour sifter allows the flour to fall in more softly, making it much simpler to integrate the flour fast. If you don’t have a sieve or sifter, you may alternatively use your hands to mix the flour in, breaking up any clumps between your fingers.
Cake Texture
The cake’s inside is light and fluffy. It’s comparable to sponge cake, but not quite as soft and mushy. The cake’s exterior is a fragile shell that splits as you slice it open, resulting in lovely crackly chunks. You do have to cut very carefully to avoid the shell cracking in too many pieces.
The cake may be served with a powdered sugar coating. You can also decorate and serve it with fresh fruit like strawberries.
More Easy Cake Recipes
- 2 Ingredient Chocolate Cake
- 4 Ingredient Apple Cake
- 3 Ingredient Sponge Cake
- 3 Ingredient Yogurt Cake
- 4 Ingredient Strawberry Cake
The recipe has been updated with a video. You can also find all my recipe videos on my youtube channel.
- 3 large eggs brought to room temperature
- 1 cup (195 g) granulated white sugar
- 1 cup (128 g) all purpose flour
- Preheat the oven to 350 degrees Fahrenheit. Line an 8-inch springform pan with parchment paper and grease the inside. (I used a circular piece of parchment paper for the bottom and two strips for the sides.)
- Combine the eggs and sugar in a large mixing dish. Beat on high speed with a wire whisk for approximately 8 minutes, or until the mixture thickens and becomes a light (nearly white) yellow. This may be done with either a hand or stand mixer. I used a stand mixer.
- Sift in 1/3 of the flour using a mesh sieve or flour sifter. If you don’t have a mesh strainer or sifter, you may sprinkle the flour in with your hands. The idea is to break up the flour clumps while adding the flour so that it is easier to fold the flour into the egg mixture without inflating the egg mixture too much. Use a spatula to fold the flour into the egg mixture. Repeat with another 1/3 of the flour and then the final 1/3.
- Pour batter into prepared pan. Bake for about 25-30 minutes. The cake’s surface should be light brown, with a firm shell/crust covering it. A toothpick inserted should come out clean (be cautious not to shatter the shell too much while inserting the toothpick). It is very delicate and will crack easily).
- Let the cake to cool fully before removing it from the pan. Decorate with powdered sugar and/or fresh fruit like strawberries.
- This cake is best baked in a springform pan. It not only helps the cake rise, but it also makes it simpler to remove. The cake has a very fragile crust/shell on top that can easily shatter, therefore choose a cake pan that allows the cake to easily come out of.
- I don’t advocate using anything smaller than an 8-inch pan since the cake will take too long to cook if it’s too thick. You can use bigger than an 8 inch pan but your cake will be much thinner and you will want to reduce baking time.
- If you have any issues about substitutes, please visit the post’s Ingredients section.
- The trick to making this recipe work is to whisk the eggs until extremely thick and then carefully fold in the flour without deflating the egg mixture too much.
1 slice per person, Calories: 143kcal, Carbohydrates: 29g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium: 22mg, Fiber: 1g, Sugar: 20g, NET CARBS: 28g
The nutrition data supplied is simply an estimate based on an online nutritional calculator. I am not a registered dietitian. For correct information, as well as any dietary limitations or concerns, please visit a certified nutritionist or doctor.
