This easy cake is made with just 3 simple ingredients. It doesn’t contain any butter, oil or milk and doesn’t even need baking powder or baking soda. The cake comes out very light and airy and has a delicate sweet crackly surface. It is great for dessert or afternoon tea.
Yes, this cake really is just 3 ingredients. And none of those ingredients are cake mix or an ingredient that contains several ingredients. The cake comes is simple, delicate, and delicious.
Ingredients
- Eggs
- Sugar
- All-Purpose Flour
Eggs: There is no substitute for eggs in this recipe. The eggs are the key to creating the cake structure and letting the cake rise since there is no leavening agent. The eggs do not need to be separated for this recipe and you don’t need to create a meringue. Instead, the eggs are beaten vigorously with the sugar until the mixture becomes very thick.
Sugar: This recipe is made with granulated white sugar though you may be able to substitute with other granular sugars. I’ve made a similar cake using brown sugar.
All-Purpose Flour: This recipe uses regular all-purpose flour.
Making 3 Ingredient Cake
There are only really two main steps in making this simple cake.
First, the eggs and sugar are beaten together with an electric mixer for about eight minutes. During this time, the mixture will turn from frothy to thick and creamy. You will also notice the egg mixture change color from yellow to a very pale (almost white) yellow.
Then you gently fold in the flour. I recommend using a mesh strainer to add in the flour. While the recipe doesn’t require you to use sifted flour, you don’t want overmix your batter. Flour tends to clump up and if you just add in the flour as is, you might mix too hard to get all of the flour incorporated, which can cause too much of the air to deflate from the egg mixture. Running the flour through a mesh strainer or a flour sifter will let the flour fall in more gently and make it much easier to quickly incorporate the flour. If you don’t own a strainer or sifter, you can also sprinkle the flour in with your hands, breaking up any flour clumps between your fingers.
Cake Texture
The inside of the cake is very light and airy. It’s similar to a sponge cake though not as soft and squishy. The surface of the cake is a delicate shell that breaks as you slice open the cake, creating sweet crackly pieces. You do have to cut very carefully to avoid the shell cracking in too many pieces.
The cake can be served with a dusting of powdered sugar. 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
Recipe updated with video. You can also find all my recipe videos on my youtube channel.
3 Ingredient Cake
Ingredients
- 3 large eggs brought to room temperature
- 1 cup (195 g) granulated white sugar
- 1 cup (128 g) all purpose flour
Instructions
- Preheat oven to 350°F. Grease the interior of an 8 inch springform pan and then line it with parchment paper. (I used a round parchment paper for the bottom and then cut two strips to line the sides.)
- In a large mixing bowl, add eggs and sugar. Beat on highest speed with wire whisk for about 8 minutes or until mixture becomes very thick and turns a very pale (almost white) yellow. This can be done with a hand mixer or stand mixer. I used a stand mixer.
- Use a mesh strainer or flour sifter to sift in 1/3 of the flour. If you do not have a mesh strainer or sifter, you can use your hands to sprinkle the flour in. The goal is to break up the flour clumps when the flour is added so that it is easy to fold the flour into the egg mixture without deflating too much air from the egg mixture. 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 surface of the cake should be light brown and be a solid shell/crust over the cake. A toothpick inserted should come out clean (be careful when inserting the toothpick as you don't want to break the shell too much. It is very delicate and will crack easily).
- Let cake cool completely before removing. Decorate with powdered sugar and/or fresh fruit like strawberries.
Video
Notes
- This cake works best in a springform pan. Not only does it help the cake rise but it also is easier to remove. The cake has a very delicate crust/shell over it and it will break easily so you want a cake pan where the cake will easily come out of.
- I don't recommend using smaller than 8 inch because the cake will take too long to cook if it is 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 questions regarding substitutions, please see the Ingredients section of the post.
- The key to this recipe working is whipping the eggs until they are very thick and gently folding in the flour without deflating the egg mixture too much.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
I was craving a sweet easy snack and this hit the spot. I added fresh nutmeg vanilla and a dash of cinnamon. I made an orange peel icing and oh wow!
Yum! That sounds great. We’re glad you enjoyed this recipe!
Can you add cocoa powder??
We haven’t tried that but we have had someone else add 1/4 c. unsweetened cocoa and said it turned out to taste pretty good! You could also try our emergency chocolate cake instead!
added lemon extract. very easy and very good
Yum! We’re so glad you enjoyed this recipe!
Very user friendly recipe. At first I was worried because I don’t have a stand mixer, or a spring form pan, but I ended up using my food processor and greased my standard cake pan well, and it turned out absolutely perfect. The texture and consistency is very similar to an angel food cake. The cake by itself has an excellent sweetness to it and is great by itself. I opted to do a blueberry topping and it was just excellent. I’m very impressed with the results and will definitely be making this recipe again!!
Thank you so much for sharing your experience!
Can I add vanilla?
That should work fine! We have had others add it in!
Love it
Thank you! We’re so glad you enjoyed it!
Nice
Thank you!
I cant find the RECIPE FOR THE 3 INGREDIENTS CAKE, THE ONE WITH THE “POWDERED SUGAR” ON TOP.
I SEE THE 3 INGREDIENTS BUT IT DOESN’T SAY THE “AMOUNTS!”
3 EGGS AND WHAT!?
All of the ingredients are listed at the bottom of the post in the recipe card!
Cake with no butter do you grease the tin before you at the cake mixture.thanks
Hello! Grease the interior of an 8 inch springform pan and then line it with parchment paper!
This recipe made my family unite, thank you Kirbie!
Happy to hear it!
Most amazing cake i have ever made!!!!!!!!
I’m so glad you like this cake so much! It’s one of my favorites
Amazing!!
Thank you so much!!
i haven’t made the cake yet but it looks like the inside is heavy and a bit mooshy or am i wrong sorry
It’s not mushy or heavy – you can see in the photos it has a cake texture. We hope you try it!
how many tablespoon cocoa powder i may add to this recipe to turn it into chocolate cake ?
Sorry, but we’re not sure. You might want to try our emergency chocolate cake instead.
Love this this recipe , it’s so economical and the Cake is Yummy ?
We’re glad you love it!
Could I bake this in a 8×8 square pan?
That should work fine!
I’ve just pit it in my air fryer so am waiting now for 30 minutes. Hopefully it will be nice as I’ve followed all instructions
We haven’t tried it in an air fryer – we hope it worked for you! Let us know how it turned out.
I DON’T CALL IT THE 3 INGREDIENT
CAKE I CALL IT THE ALMOST BISCOTTI CAKE SOUNDS BETTER LOL EVERYONE LOVES THE LIL CRACK ON THE OUTSIDE N THE CHEWINESS OF THE CAKE I MAKE THREE TOPPINGS SEPARATELY ON IT ONE THIRD DRIZZLE DARK CHOCOLATE ONE THIRD TOASTED COCONUT N THIRD PINEAPPLE DRIZZLED WITH CONFECTION SUGAR AND IT VANISHES QWIKLY
So glad you’re enjoying the recipe!
Have you tried with 9 inch pan? If so for how long do you cook for? And is it still the same temperature? Thank you
We haven’t tried it with a 9″ but the cake won’t be as tall and the baking time would need to be adjusted. Without testing we can’t say for sure what you would need to do.
It tastesed so amazing I just love it I love the food you cook kirbie
Thank you so much! We’re happy you love the recipes!
Hi! I want to try this! Looks great! But I no longer have any springform pans. Would it work OK in a simple 8-inch round cake pan? It’s just for my family so presentation does not need to be perfect, but I also don’t want to make it if it’s absolutely imperative to have the springform. Thanks!
It will work in an 8″ round pan – it will just be harder to get the first piece out cleanly and the top of the cake will crack because it’s pretty delicate.
Can it be prepared on fire, it I don’t have an oven.
Sorry, we’re not sure.
I was searching for a recipe to use 3 eggs that were starting to get old and this was perfect! Added 1/2tsp almond extract and sprinkled with thin sliced almonds on top before baking. Added the powdered sugar as well after it cooled. Eating a slice right now with a cup of tea and it tastes like something you’d buy at a bakery, very light and not too sweet (I used slightly less than a cup of sugar). Thanks so much for the recipe!
Love that you added almond – sounds delicious!
Amazingly easy and we can’t wait to taste it
We hope you love it!
I have gotten Good recipes that are very simple and not a lot of ingredients… The site is easy to use that’s a good experience
We’re so glad you’re enjoying the recipes!
So easy too bake, I was looking for a recipe just like this one! Tasted delicious and you should try it!
We’re so glad you liked it!
Perfect! It comes out as a nice cross between the crunchiness of a meringue but the cakey-ness of an angel food cake. I added 1/4 tsp almond extract and 1/8 tsp anise extract.
Thanks for sharing this! We’re glad you loved the cake.
THIS CAKE IS SO GOOD
We’re so glad you loved it!
its very yummy im gonna make more
We’re glad you enjoyed it!
It turned out to be frickin’ AMAZING!!!!!!!!!!!!!! I loved the taste, I personally added a little vanilla because I’m a vanilla gal, BUT in all it was amazing and I highly recommend!!!!
We’re so happy you liked it!
Absolutely amazing! I love it so much. It’s very soft and it isn’t dry at all. It tastes really well with melted vanilla icing soaked into the cake<3
That icing sounds amazing! We’re so glad you enjoyed the recipe.
i made your cake and i really loved it so much!, tho it was pretty difficult tryna think if i should add frosting or just put powder suger so i made another one and tried both and they both tasted amazing thank you so much for making the recipe and shareing it.!!
We’re so glad you loved it!
I used a glass baking dish will that affect the cake
It may need less baking time.
I made this recipe and it is so good! Well, I may have cheated a bit by adding salt and vanilla extract, but wow! This cake has great texture, airy and fluffy. People don’t believe me when I say I use no oil, dairy, and most importantly, baking powder! As long as the eggs are beaten properly, the cake rises very well and just melts in your mouth.
That said, this cake falls more on the sweeter end of the spectrum, a tad too sweet for my liking. Which is tricky, because the proportion of the sugar also plays an important role in shaping the cake’s texture. From what I see, this isn’t something you could just replace with stevia and call it the day.
So I felt experimental and modified this into a 4-ingredient chocolate cake recipe (cheatable for flavouring additives, of course) by replacing ¼ cup of the sugar with cocoa powder. While the cake still tasted delicious, the cocoa weighed down the batter and I ended up with a texture similar to a dry pound cake. So dry that I need to dip the cake in milk for it to get to a texture I enjoy.
I would like to make this cake again, the OG version, of course. But if possible, I would really love a less sweet version of this cake, like maybe half the sugar or so. Would love to hear from people who have made that work!
Thanks for sharing your experience!
Before I added the flour I added 1 very ripe banana, mixed it in. Followed the rest of the instructions. **The cake came out moist and tasted like banana cake was delicious. Then I baked another one exactly the same. I put one cake on cake dish , then putting Vanilla frosting covering the first cake added the other cake on top and frosted that too. Came out to be a double layer cake with frosting. Was awesome!!
Love that you made a layer cake! Thanks for sharing your tips.
This is a easy cake
We’re glad you enjoyed it!
I love it!
Superb
Nice
Made this last night. We’ve had a hankering for cake and didn’t have the usual suspects on hand and I came across this recipe. It did fall. But I believe I overworked it folding in the sifted flour. I have shared the recipe with my friends and have saved it among my arsenal. Ate it as is, not topping whatsoever. Hubby said it was too sweet but I think its perfect. Certainly will make again. <3
Yes, if you stir too much when adding the flour it could deflate the eggs. We’re glad it was still a hit – thanks for sharing the recipe with your friends!
I made this but it did not come out well. It has a crust but it is too gooey. Maybe I did not mix eggs and sugar enough. My small Oster oven is not very reliable so that may be the problem. I like the simplicity of the recipe.
Are you using a convection oven? That might be the problem. I haven’t tested this in a convection oven. It might need a different baking time and/or temperature. You said it was gooey which sounds like it wasn’t baked enough.
This cake is really interesting in reading I think it is interesting in reading so, how it is interesting in making and Eating .. it’s really interesting.
Views you can rate this recipe 5. Ok please…. please ???? love you
MAKER OF THE CAKE.
LOVE YOU TOO MUCH
And also I’m a Pakistani
Maimoona
Too sweet for my liking. Would cut down the sugar in future. Otherwise cake turn out okay
Thanks for sharing your feedback!
I live at 5280 ft. Do I need to make adjustments?
Sorry, but we haven’t tested this recipe for high altitudes.
Do you think this would work with gluten free flour?
You can try cup4cup GF flour – we haven’t so can’t say for sure how it will work, but it usually works in other recipes that have all-purpose flour.
Have you ever tried to make cup cakes with this batter?
We haven’t but let us know if you try it!
I am actually using it to do cupcakes right now
Let us know how it works!
How did the cupcakes turn out?
Turned out fantastic. Thanks! Surprised my all purpose flour and not the self raising flour worked.
So glad you enjoyed it!
Great!
Almond flour or coconut flour? Not one question in regards to these substitutions. Just wondering.
We’ve only tested the recipe with AP flour.
This is my third time making this cake. Absolutely fantastic and extremely easy. Thank you for sharing this amazing recipe.
You’re welcome! We’re so happy you love the cake.
Can I sub with self rising flour?
Self-rising flour has baking powder in it – without testing it we can’t say how it will work because that’s an extra ingredient that will change the recipe.
Can I substitute ethryol or allulose or any plant sugar substitute for the sugar for a lower carb count?
We haven’t tried those subs, but it should work with other granular sugar substitutes.
Three ingredient cake was so easy to make and delicious. I was surprised with the light wonderful texture od the cake.
We’re happy you liked the recipe!
Can i use butter cream to decorate this cake..??
You can try it but it may be a little too heavy for this cake. It’s really light and airy with a delicate crust – the buttercream might weigh it down.
Baked in a loaf pan in a toaster oven. Added vanilla. Didn’t have the cake like texture I wanted. With that said, it was still good with the sliced peaches.
Without more details, it’s hard to know what might have gone wrong, but it’s important to really whip the eggs so they’re full of air and then sift in the dry ingredients to get the right texture. We’re glad you enjoyed with peaches and hope you give it another try.
Today I will try it in a Bundt pan. I used 4 eggs last time. Will do it again. Love this recipe! Like with any recipes you can always add to it.
thank you for sharing!
good day can I use kaldero with out water?
to make a cake,I don’t have oven
Sorry, but we haven’t tried cooking it in a kaldero.
Can use a bunit pan. Sorry for spelling. I am 61 yrs old.?I would love to make this with strawberry my favorite fruits
I have not tried this in a bundt pan. It may not rise properly without a springform pan.
I have made this about 10 times in past three weeks since coming across it!!!! AWESOME! I also make them in muffin style so they go “further”. Brilliant!
I’m so glad this recipe worked out well. It’s good to know they work as muffin-style too
Do you bake for the same amount time as muffins and how high do you fill each?
The recipe turned out great. Super happy with it.
So easy. Loved it.
Now I just need to be a little more careful so I not dont crack that beautiful top crust. Dang it!! Lol ? ?
Happy to hear you loved it!
Thank you for the recipe. For diabetic people how much sugar you reconmend? Perhaps 1/4 cup?
We haven’t tested it with less sugar so can’t say how 1/4 cup will work.
Great recipe!! So easy & quick to make. I made this cake a couple nights ago & it came out great!!!! I’m making it again right now. Thanks for sharing this recipe!
You’re welcome – so happy you are enjoying the recipe!
5 stars because it looks delicious. Can this be made using gluten free flour (Bob’s Red Mill 1-1)?!
We haven’t tested the recipe with gluten-free flour, if you try it please let us know how it goes.
I baked it in a loaf pan and it turned out more like bread. I think that that’s because I hand whipped the eggs (it’s super hard) I’m going to try it again with a electric mixer, but the hand whipped one still tasted superb.
We’re glad you enjoyed it!
Made it today,y first ever success at making a sponge based cake, it did drop in the middle, but now covered up.
Filled with raspberry jam, cherries and Kirsch cream, topped with more Kirsch cream and grated chocolate
I’m so glad it worked out for you!
It has a good taste to it (I added some vanilla flavoring) but it was dense. It had the nice crackly surface which was nice! But it was only fluffy when it first came out. Once the cake cooled, it was tough. I made sure to sift the flour and even bought a new spatula (we never had an actual spatula for folding) to follow this recipe to a T. Not sure what went wrong, but maybe I’ll give it another try someday.
We’re sorry to hear you had trouble with the recipe. It sounds like you might have deflated the eggs while folding in the flour. The sifting is helpful, but if the eggs are mixed too much they will deflate and cause the cake to sink. Overmixing can also make the cake tough because the gluten in the flour was worked too much. We hope you give it another try!
Can you freeze this cake? would like to make and send to my mom, Thanks and what other kind of pan can I use?
I have not tried freezing.
In the Uk we use the same mixture to make Swiss roll
thank you for sharing!
Love it! I made cupcakes with the recipe and it was a big hit with my family.
thank you for sharing! I’m so glad they were a hit with your family!
This isn’t an angle food cake or Taiwanese castella cake
Sometimes I think people are just rude and hateful out of spite to make themselves feel better or noticed. She obviously needs to watch some YouTube videos on etiquette and manners 🙂 I haven’t made the recipe but it sounds good!
In the oven now! Fingers crossed it comes out delicious.
We hope you enjoyed it!
Hi is it OK to use cake flour?
Sorry, but we haven’t tested the recipe with cake flour.
I made this for the first time last night and decided to add 1/4 c. unsweetened cocoa. It turned out to taste pretty good! I was wondering if you have ever added chocolate chips. I’d like to try that, but am wondering if it will flatten the cake too much. What are your thoughts? Also, what add-ins have you used?
Thanks!
We haven’t made this cake with mix-ins. It’s a delicate, light cake and any mix-ins you add could sink to the bottom or change the texture of the cake. Instead, we like to serve it with fruit after it’s baked. We’re happy to hear you liked adding cocoa powder – thanks for sharing that!
Can I add applesauce
We haven’t tried it with applesauce.
Can we use gas instead of oven?
I don’t have oven!
Sorry, but we’ve only tested this recipe in an oven.
Despite beating the eggs and sugar for over 18 minutes (using wire whisk on stand mixer and at highest speed), it never got “very” thick. I followed all directions exactly and we liked the simplicity of the cake. Topped it with powdered sugar, will probably try a fruit topping next time.
Always appreciate less is more, loved 3 ingredients recipe.
Thanks
Farhat…www.bakingnfrosting.com
We love them, too! Happy you’re enjoying the recipes.
You’ve never heard of Angel Food Cake, Taiwanese Castella Cake before then. Go search on YouTube, there are many tutorials teaching you how to make extremely light and fluffy cakes with just sugar, eggs and flour
Your recipe is very well known as Angel Food Cake, Taiwanese Castella Cake etc. However, there is a crucial step that you have missed, which creates an extremely light ans fluffy cake, and all just using the same 3 ingredients. Basically, egg whites and yolk should be separated from the start. Egg whites are beaten with sugar until an meringue is formed. Afterwards, lightly beaten egg yolks are folded gently into the meringue, followed by sifted cake flour, also gently folded in. This method creates a light and fluffy came, far superior than your method. Unless, you don’t want a light and fluffy cake, that is. There are many tutorial videos on YouTube if you don’t understand the process
Hi, yes I am aware of separating egg whites from egg yolks technique. I purposely wanted to make a cake that doesn’t require making a meringue first. I’ve shared many cakes using the separated eggs technique but I love that this recipe doesn’t need that. Many people are intimated by having to make a meringue or find it too time consuming
Take a breath. This is a good recipe and it is distinct from other similar cakes in its simplicity. And I’m not sure if it was intentional, but that came across as very condescending toward the author. It’s one thing to comment that you noticed a similarity (and a difference) to other recipes, but telling the author that she’s doing it wrong and suggesting that she doesn’t “understand the process” of separating eggs is unnecessarily harsh and not useful criticism when she’s already made it clear the recipe was simplified to make it easier for people to make.
Hi Jackie
Your comment/reply is spot on! I agree.
No reason to critisize!
We all know there are thousands more recipes we’ve baked!
I love simple for a change! ?
I think I might try this with sifted almond flour mixed with a bit of ultrafine fiber flour and replace the sugar with a mix of erythritol and xylitol. I’ll halve it and bake it in a 6-inch springform pan. That way, I won’t waste too many ingredients if it doesn’t turn out.
I’ve made a sugar free and low carb genoise before and it turned out alright. It was for an opera cake though, and didn’t need to rise much.
The key is in whipping the eggs, like you said, so I’m hopeful 🙂
Please let me know if it works!
I made it today and ate with fresh blueberries. YUMMY!!
(I used 1/2 C granulated sugar and 1/2 C. Stevia.). Thanks for sharing this recipe. ?
I’m so glad you liked it!
Can an angel food pan work?
We haven’t tried using that kind of pan. Sorry!
I certainly will try this. The recipe is basic The taste sounds fantastic thank you.
We hope you enjoy it!
Great. Easy to follow
May I know if this works with cupcakes too? I have an air fryer no oven..
Sorry, but we haven’t tested this as cupcakes.
Finally, I can eat cack without feeling guilty?
We hope so with this recipe!
looks great! this is similar to an asian cake we call kueh bahulu, we bake them in moulds that have various patterns. the crust is crisp and the interior is fluffy but not super soft.
Thanks for sharing that!
Will this cake recipe work in high altitude?
We have not tested the recipe at high altitude.
I will definitely try this recipe with lemon zest. Thank you
We hope you enjoy!
Can I use half a cup of sugar instead of 1 cup?
Sorry, but we have only tested this recipe with 1 cup of sugar.
This turned out great for me on the first try. My family absolutely loves it.
I’m so glad your family enjoyed!
Could I cut sugar to 1/2 cup instead of 1cup?
Sorry, but we haven’t tested it with less sugar.
This is my family’s recipe for a simple sponge cake using self-raising flour though.
Very easy to prepare. I love it. Thanks
We’re happy to hear that!
Can you add pudding on top mid baking then add more of mixture?
Sorry, but we haven’t tried that.
Brilliant
Thank you!
I’m really impressed with this cake recipe. Congratulations ?
I’ll try it
We hope you like it!
Love these East recepts!
I like what I’m seeing
Thanks! We hope you like the recipe.
Interested
Would like to subscribe to your simple few ingredients recipes emails. Thank you.
You can subscribe to our newsletter by signing up in the box located at the top of this page on the right.
Do you think this can be made with monk fruit sugar?
Without testing the recipe we can’t say how that will work.
What you doing with egg whites techniques is in french backing is called,” genoise.”
To make a lighter cakes, use cake flour than general flour. General flour is too heavy.
thank you for sharing. I haven’t made a genoise sponge before but I am familiar with it. I’ve used this technique for other cake recipes, which is where I got the idea from. I do agree cake flour could make this cake even lighter but I try to avoid cake flour in recipes unless it’s absolutely necessary because most people in the US rarely have cake flour on hand.
Fabulous must try this especially in this economical times
We hope you loved it!
Sound so good
Thank you
We are happy you liked the recipe!
I love cooking and baking. I found your blog awhile ago and I absolutely love it. I’ve been wanting to try out some recipies.
So glad you found us! We hope you love the recipes.
I can’t wait to try it!
We hope you like it!
Hi kirbie ?
I actually follow u on my parents email and i have tried most of ur recipes which turned out to be delicious ? ,most of my friends in school love them ,so i can’t wait to try this recipe
Btw this is maeva
We hope you like the recipe!
What a great simple recipe! I loved the soft, spongy interior and the sweet sugary exterior. Topped it with strawberry sauce and powered sugar. Yum! Next time I’m planning to use a bit of almond extract and top with caramel sauce. Really fun cake – provides a nice canvas to work with, or to enjoy as is!
I’m so glad it worked out well for you! I agree that you can definitely use this as a base for creating many more flavors.
There are no proportions to the recipe, is how many eggs to how much flour
The ingredient amounts are listed in the recipe card at the end of the post.
Add 1 tablespoon of lemon juice and 1 teaspoon lemon zest or 2 teaspoons vanilla extract.
Thanks for your suggestions!
How many eggs? You forgot to say?..
3 eggs, it is stated in the recipe card
For some reason the top of my cake looks like it has bubbles/lumps on it. I’m sure I did something wrong.
It sounds like your cake batter may have had some air pockets before baking. Next time I would recommend that you hit the bottom of your cake pan against the counter once or twice to remove any air bubbles before you put the cake in the oven.
I just read about the 3 ingredients cake ,I will definitely try that.
We hope you enjoy it!
For 3 ingredient cake you use self RISING flour or bread flour?
I have not tried with either
Do you think some lemon, or orange zest would be alright? I’d like to maybe add a glaze rather than powdered sugar.
yes that is definitely fine
Hi, I experimented this awesome recipe and interestingly banana fruit powder can also be used instead as an ingredient. Cheers!
Hi, what did you use banana fruit powder in place of?
sounds simple and sweet. can i substitute with self rising flour?
I have not tried it with self rising flour
The recipes look great, I can’t wait to try some
I hope you enjoy!
Can this be made with gluten free flour?
I have not tried it with gf flour
I’m pretty sure that it can be made with gluten free flower, though… it runs a chance of changing the finished product. All you can do, is try.
Its interesting and delicious.
hope you enjoy!
I am learning a lot. Thanks for sharing
you are very welcome!
Does this recipe work with gluten free flour
I have not tried this with gf flour
Very good class of recipes n healthy too.
I’m glad you are enjoying the recipes!
No leavening agent in the 3 ingredient cake makes for a cake that doesn’t rise, it will be a hard heavy texture, not light or fluffy.
It is definitely possible to make a cake rise without a leavening agent. The eggs are whipped with enough air in them to let the cake rise.
JT, that is simply not true.
Your willful ignorance is showing. A simple google search before commenting with your know-it-all attitude could have taught you how incorrect this is.
Not true. Angel cake is another example of a cake with no leavening agent that comes out great. If i may make 2 suggestions: Sub about 2 Tbsp corn starch from the flour to make it lighter and let it cool in the pan upsidedown so it doesn’t shrink back. If you use a spring form you do not need to grease the pan so it won’t fall out while cooling. I make a very similar cake using just the egg whites but add some lemon juice and vanilla. Goes great just with chopped fruit like strawberries or pineapple or even with a dollop of whipped cream if you want to get fancy.
Thanks for your comment!
Could u please formulate some gf, sugar free recipes??? I can substitute almond milk for the dairy. In some recipes u can sub gf flour and sometimes it just doesn’t work. I just don’t tolerate sugar. I bake with Splenda. Thanks so much!! Enjoy ur posts!!
I recommend checking out my low carb or keto recipes which are mostly gluten free and sugar free. https://kirbiecravings.com/category/recipes/keto/
Have you tried this particular recipe with GF all purpose flour? I’m just curious because im thinking about trying it.
Could you use self raising flour for this ?
I have not tried with self rising flour
Can you add any flavourings such as lemon extract?
yes
Can we add fresh fruit like blueberries into the battef ?? And is it plain flour used ?? Not self rising ??
yes you can add fresh fruit though it may increase baking time. Yes the recipe uses regular plain flour.
Looks good I may make those.
hope you enjoy!