3 Ingredient Cake (No Flour)
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.
- I use Bob's Red Mill's potato starch.* Potato starch is an ingredient that I am able to find at most grocery stores like Vons (Safeway), Ralphs (Kroger), Whole Foods and also online on Amazon.
- *This product link is an affiliate link. This means I earn a commission from qualifying purchases.
- 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.
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. 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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