18/07/2021 3 Ingredient Cake - Kirbie's Cravings

3 Ingredient Cake
Servings: 10 slices
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Course: Dessert Cuisine: American
This easy cake is made of just 3 simple ingredients. It comes out light and airy, with a sweet crackly
surface.

Ingredients
3 large eggs brought to room temperature
1 cup (195 g) granulated white sugar
1 cup (128 g) all purpose flour

Instructions
1. Preheat oven to 350°F. Grease the interior of an 8 inch springform pan and then line it with
parchment paper. (I used a round parchment paper for the bottom and then cut two strips to line
the sides.)
2. In a large mixing bowl, add eggs and sugar. Beat on highest speed with wire whisk for about 8
minutes or until mixture becomes very thick and turns a very pale (almost white) yellow. This
can be done with a hand mixer or stand mixer. I used a stand mixer.
3. Use a mesh strainer or flour sifter to sift in 1/3 of the flour. If you do not have a mesh strainer or
sifter, you can use your hands to sprinkle the flour in. The goal is to break up the flour clumps
when the flour is added so that it is easy to fold the flour into the egg mixture without deflating
too much air from the egg mixture. Use a spatula to fold the flour into the egg mixture. Repeat
with another 1/3 of the flour and then the final 1/3.
4. Pour batter into prepared pan. Bake for about 25-30 minutes. The surface of the cake should be
light brown and be a solid shell/crust over the cake. A toothpick inserted should come out clean
(be careful when inserting the toothpick as you don't want to break the shell too much. It is very
delicate and will crack easily).

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18/07/2021 3 Ingredient Cake - Kirbie's Cravings

5. Let cake cool completely before removing. Decorate with powdered sugar and/or fresh fruit like
strawberries.

Notes
This cake works best in a springform pan. Not only does it help the cake rise but it also is easier
to remove. The cake has a very delicate crust/shell over it and it will break easily so you want a
cake pan where the cake will easily come out of. 
I don't recommend using smaller than 8 inch because the cake will take too long to cook if it is
too thick. You can use bigger than an 8 inch pan but your cake will be much thinner and you will
want to reduce baking time. 
If you have questions regarding substitutions, please see the Ingredients section of the post.
The key to this recipe working is whipping the eggs until they are very thick and gently folding
in the flour without deflating the egg mixture too much. 

Nutrition
Serving: 1slice, Calories: 143kcal, Carbohydrates: 29g, Protein: 3g, Fat: 1g, Saturated Fat: 1g, Sodium:
22mg, Potassium: 21mg, Fiber: 1g, Sugar: 20g, NET CARBS: 28g
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?

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All images and content are © Kirbie's Cravings.

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