3 Ingredient Cake
This unique cake is so light and fluffy. It only requires 3 ingredients and doesn't require any dairy, butter or oil. It is a great easy dessert to serve for brunch or afternoon tea.
Ingredients
- 4 large eggs, whites and yolks separated
- 1 cup (227 g) granulated white sugar, divided
- 2/3 cup (79 g) cake flour, see note before starting
Instructions
- Preheat your oven to 350°F (175°C). Generously spray the interior of a 10 cup bundt pan with non-stick baking spray.
- 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 mixing 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 flour with a fine mesh strainer into the egg yolk mixture and mix with a spatula until evenly combined. At first it may seem like your batter is too dry and there isn't enough liquid, but the egg yolks will slowly incorporate all the flour. The final outcome will be thick but should still look like batter and not dough.
- Add in 1/3 of the egg whites, gently folding the egg whites into the egg yolk mixture until just combined and no egg white streaks remain. 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 30-35 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. Do not open the oven until the cake looks done. If you open the oven anytime during baking, even briefly to put something in or to check on the cake, the change in temperature will cause the cake to collapse.
- Remove the cake from the oven and let it cool in the pan for about 15-20 minutes. Then invert the cake pan onto a wire rack to unmold the cake. Allow the cake to finish cooling on the wire rack. Cake can be kept at room temperature for 1-2 days and longer in the fridge or freezer.
Notes
- Cake flour note: Make sure to use a cake flour with 2 grams of protein per 1/4 cup (28 g) serving. There are a few brands of cake flour, like King Arthur, that sell a high protein cake flour which will not work well for this recipe. This recipe uses cake flour because it is low protein.
- Cake flour cup measurement: When measuring the cake flour with a measuring cup, make sure you first fluff up the flour in the bag with a spoon. Then spoon the flour into the measuring cup and level off with a spoon. This will prevent adding too much flour.
- I used Swan's Down cake flour.*
- I recommend using a 10 cup bundt pan and not a 12 cup bundt pan because the cake will be much shorter if you use a 12 cup bundt. I used a Nordic Ware Bavaria Bundt Pan.*
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Make sure you don't open the oven door before the cake is done baking. Even opening it briefly will change the temperature and that drop in temperature will cause the cake to partially collapse during baking.
Serving: 1slice, Calories: 92kcal, Carbohydrates: 18g, Protein: 2g, Fat: 1g, Saturated Fat: 0.4g, Sodium: 20mg, Sugar: 14g, NET CARBS: 18
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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