- 4 large eggs
- 6 oz creamy peanut butter (see note)
- 3/4 cup sugar
Grease a 7 inch round springform pan. Generously spray entire pan with PAM with flour (alternatively you can cut parchment paper to the size of the pan and line pan with parchment paper). Preheat oven to 350°F.
Beat eggs on highest speed with a stand mixer using the whisk attachment, until triple in volume, about 8 minutes. Make sure you beat the eggs long enough. This cake depends on the eggs. The egg batter should turn a very pale yellow and become quite thick (see photo above). Add in sugar and beat for another 2 minutes.
Measure out peanut butter into a large mixing bowl. Add in 1/3 of the egg mixture. Gently stir and fold with a spatula in the same clockwise direction until all of the egg is mixed in and no streaks remain. Make sure you are stirring by hand gently with a spatula. Do not use a whisk and do not use a mixer otherwise, you will deflate the eggs too much. Then add another 1/3 of egg mixture and stir again until no egg streaks remain. Scrape a few times from the bottom of your bowl to make sure there is no peanut butter that may have sunk to the bottom. Pour in remaining third and make sure to scrape the egg foam that sticks to the mixing bowl into your batter and stir until no streaks remain.
Pour batter into springform pan. Bake for 30-35 minutes (mine took 33 minutes) until knife inserted in the middle comes out clean. Let cake cool before cutting and serving. The cake will initially be puffy and will deflate as it cools.
- Please be sure to weigh the peanut butter on a scale because 6 ounces by weight is not the same as 6 fluid ounces. I also recommend using the commercial store-bought peanut butter rather than natural style.