Simple yet Delicious 3 Ingredients Cake That Will Win You Over

As the name suggested, 3 ingredients cake only requires three basic ingredients. It doesn’t have any butter, oil, or milk, and it doesn’t even call for baking soda or powder. The finished cake has a delicately sweet crackly top and is extremely light and fluffy. It is excellent for afternoon tea or dessert.

 With this quick and simple recipe, you can serve dessert more quickly than ever. This 3 ingredients cake is ideal for any occasion, whether you’re short on time or just want to try something new. It is so delicious no one will guess you whipped them up quickly. Depending on the type of pie filling you use, this cake is not only extremely moist but also contains several wonderful fruit bits.

This recipe allows for countless flavor pairings. You may experiment with any flavor combinations to your preferences. Choose your favorite flavor and create your 3-ingredient egg cake using this recipe as a base. Make the best homemade 3-ingredient cake by continue reading the recipe below. It won’t take long, I promise!

Simple yet Delicious 3 Ingredients Cake That Will Win You Over

1. The Ingredients of 3 Ingredients Cake

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• Eggs: Eggs cannot be substituted with any other ingredients in this recipe. The eggs are essential for giving the cake structure and allowing it to rise. You don’t need to separate the eggs, and you don’t need to make a meringue. Instead, simply mix the eggs and sugar until they become quite thick.

• Sugar: use Granulated white sugar for this recipe, but you could also use other granular sugars. I’ve used brown sugar to make a similar cake.

• All-Purpose Flour: Regular all-purpose flour works fine for this recipe.

2. Instructions for 3 Ingredients Cake

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1/ Preheat the oven to 350°F. We advise using a medium-sized springform pan of around 8 inches for this specific recipe. Grease it up before lining it with parchment paper

2/ Use an electric mixer to beat the eggs and sugar for about eight minutes. The mixture will slowly go from frothy to thick and creamy during this time. The egg mixture will also appear to turn from yellow and turn to a pale-ish (almost white) yellow tone.

3/ Incorporate the flour into the egg mixture. I advise adding the flour to a mesh strainer. Although using sifted flour is not required by the recipe, flour tends to clump, and adding it straight up could make it harder to incorporate everything together. And you definitely shouldn’t overmix it, as it would cause too much air to escape from the mixture. However, you can use your hands to mix the flour in if you don’t have a strainer or sifter, breaking up any lumps.

4/ Pour the mixture into the springform pan. Bake for about 25-30 minutes until the surface turns light brown with crispy edges starting to form around the crust of the cake. The toothpick inserted into the cake should come out clean

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 5/ Let the cake cool completely for a couple of minutes before removing it. Decorate with powdered sugar and/or fresh fruit like strawberries to your preferences