Kirbie's Cravings

3 Ingredient Cake (No Flour, Butter or Oil)

This unique cake is so light and soft. It has a texture of a cake made with flour but it doesn’t contain any flour. It also doesn’t contain any butter or oil. This easy cake is a great dessert for any occasion.

This light and fluffy cake tastes just like regular cake even though it doesn’t contain any flour, butter or oil. I love how light and feathery it is. It also has a delicate crispy meringue cookie section at the bottom of each slice.

This cake is a flour-free version of French Savoie cake (Gâteau de Savoie or Biscuit de Savoie), a light and feathery cake that is traditionally made with flour and starch.  It was created in 1358 when a pastry chef was asked by the Count of Savoy to create a cake as light as a feather. The cake has been changed over time and is similar to a modern-day sponge cake.

The cake has such a light texture because some of the flour is replaced with starch. But in this version, we replaced all of the flour with starch. We didn’t miss the flour at all. The cake has the same bounce as the flour version but it is so much lighter without the flour.

Ingredients

  • Potato Starch
  • Eggs
  • Sugar

You only need these 3 ingredients to make the cake. You can also add some vanilla to give it even more flavor but my family enjoys it even without any vanilla flavoring.

Potato starch: We tested a variety of starches but found that potato starch works the best. Some of the other starches are too light and the cake ended up collapsing. We always have potato starch in our pantry to use for frying and cooking and it’s nice to find another use for it.

Eggs: This cake relies on eggs to get its light and airy structure.

Sugar: Regular granulated white sugar is used to sweeten the cake.

How to Make No Flour Cake

  • The eggs whites are first beaten with half of the sugar until you have stiff peaks. It is then set aside.
  • The egg yolks are mixed with the sugar and also beaten until the mixture becomes very thick and pale. When you lift the beaters, it should ribbon down and hold its form for a few seconds before sinking back in.
  • The potato starch is then sifted into the egg yolk mixture and mixed in.
  • Finally the egg whites are gently folded in. The cake batter is then poured into a well-greased bundt pan and put into the oven to bake.

Cake Texture

The cake has a light as a feather texture. It is very similar to a sponge cake but even lighter than a traditional sponge cake. It has the same bounce and texture as a cake made with flour. It also has a delightful crispy meringue cookie layer at the bottom of each slice (the top of the cake when it bakes).

Like most fat free sponge cakes, the cake may taste a little plain on its own. That is why sponge cake is usually used to make layered cakes. We recommend serving it with fruit and fresh whipped cream to give the cake more richness.

More Cakes without Flour

3 Ingredient Cake (No Flour)

Servings: 14 slices
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dessert
Cuisine: French
This flourless version of French Savoie cake is so light and soft. Even though it doesn't contain any flour, butter or oil, it has the bounce and texture of a regular cake. It has an elegant presentation making it a versatile dessert for any occassion.

Ingredients

  • 4 large eggs whites and yolks divided
  • 1 cup (227 g) granulated white sugar divided
  • 2/3 cup (102 g) potato starch

Instructions

  • Preheat your oven to 350°F (175°C). Generously spray the interior of a 9-inch bundt cake pan with non-stick baking spray. Lightly dust the pan with potato starch and tap out any excess. Set aside. See note regarding greasing the pan.
  • Add the egg whites to the bowl of a stand mixer. Using the wire whisk attachment, beat at medium speed until the eggs are foamy. With the machine still running, slowly add 1/2 cup of the sugar (1 tbsp at a time). Increase speed to high and continue to beat until mixture is thick, glossy and stiff peaks form. Transfer the meringue to a clean bowl and set it aside.
  • Clean the bowl and add the egg yolks and remaining 1/2 cup sugar. Whisk at high speed until the mixture is very thick, has more than doubled in volume, about 4 minutes. When you lift the whisk, the mixture should ribbon down and hold its form on top of the mixture for several seconds before sinking in. See photo in post for reference.
  • Sift the potato starch with a fine mesh strainer into the egg yolk mixture and mix with a spatula until evenly combined. It will be stiff and very thick. See photo in post.
  • Add in 1/3 of the egg whites, gently folding the egg whites into the egg yolk mixture until just combined. Be careful not to deflate the egg whites too much. Repeat with the next 1/3 and then the final 1/3 of egg whites.
  • Pour the batter into the prepared bundt pan and smooth the top with a spatula.
  • Bake in the preheated oven for about 40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean. When you apply light pressure to the surface it should not completely sink in.
  • Remove the cake from the oven and let it cool in the pan for about 20-30 minutes. Then, invert onto a wire rack to unmold and cool completely.

Notes

  • You want to generously grease your bundt pan so that the cake unmolds easily. You also do need to add potato starch or flour after greasing. You can also use a baking spray with flour like PAM baking spray with flour (assuming consuming flour is not an issue).
  • This cake works best in a 9-inch bundt pan that holds a 10 cup capacity. If you use a bigger cake pan then the cake won't rise very high in it.
  • This cake has a very delicate meringue layer on it. The meringue may break away from the cake slices as you cut the cake.
  • Make sure your mixing bowl and attachments are all clean before adding the egg whites. Egg whites will not whip up if there is any oil or grease.
  • Make sure to sift the potato starch in with a fine mesh strainer so that you don't overmix it trying to incorporate it in. Use a spatula to mix in it.
  • I like to dust the cake with powdered sugar for appearance. I also like to serve the cake with fresh fruit and whipped cream because some people find low fat sponge cakes too plain or dry on their own.

Nutrition

Serving: 1slice, Calories: 112kcal, Carbohydrates: 23g, Protein: 3g, Fat: 1g, Saturated Fat: 0.5g, Sodium: 26mg, Fiber: 1g, Sugar: 14g, NET CARBS: 22

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

 

Subscribe to receive new post updates via email

don’t miss a thing!

Get new post updates via email:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




2 comments on “3 Ingredient Cake (No Flour, Butter or Oil)”

  1. Can I substitute corm starch for the potato starch?