The easiest homemade cake recipe
This Biscuit is one of the simplest desserts to make at home. It fits nicely with breakfast or a snack, and it’s loved by kids and adults alike. Here is a straightforward recipe that uses only three ingredients. Do you have what you need in your kitchen today?
To craft this cake you only need eggs, flour and sugar. An oven at home and a suitable mold are also required.
Many times we crave a homemade cake but we lack supplies or feel lazy about a trip to the store. In that case there are three essential pantry items that cover most needs. Yeast does not play a role in this recipe, yet the result remains light and airy. The secret is beating the eggs well. Oil or butter are unnecessary, which keeps the cake lighter and less greasy. We explain more below.
The definitive guide to making the perfect sponge cake emphasizes simplicity and reliable technique.
Eggs, flour and sugar are the only ingredients required for this homemade cake. A good measure is four eggs, 120 grams of all purpose flour and 120 grams of white sugar.
The first step is to separate the yolks from the whites, placing each in a separate container. Beat the egg whites with a whisk at low speed until a foam forms. As foam develops, gradually fold in half of the sugar. Do not stop whisking as the sugar dissolves. Then raise the mixer speed and, after a few minutes, the meringue will take shape.
A fresh cake is the reward of the next steps. The yolks are whisked with the remaining sugar. When combined, the yolks will lighten and expand in volume as they mix with the sugar.
Finally, sift the flour and fold it into the mixture with the beaten egg whites. Add the yolk mixture slowly and use smooth, gentle motions. Three stages work best to keep the texture airy and uniform.
In the end, the cake rises beautifully and yields a soft crumb. The trick is to handle the batter with care and avoid overmixing, which can deflate the airiness created by the whipped components.
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When the time comes to bake, preheat the oven to a moderate temperature. Prepare a round mold by lining it with parchment paper, then pour in the batter. Bake patiently for about 40 minutes with air setting on both top and bottom. Do not open the oven during the bake. Test doneness with a skewer; if it comes out clean, the cake is ready. If it shows crumbs, return it to the oven for a few more minutes.
Let the finished cake cool to room temperature before slicing and enjoying. Its simple ingredients and classic texture make it a versatile base for toppings or simply a satisfying chocolate or vanilla finish.
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After preparing the dough, begin by preheating the oven to 160 degrees. Line a round mold with parchment and pour in the dough. Bake until the surface is set and a toothpick comes out clean. The exact timing can vary, so check at the 40 minute mark and then a little longer if needed. Once baked, cool the cookies completely before filling and enjoying.
This simple approach keeps costs down while delivering a comforting dessert that feels homemade and inviting. When in doubt, a light dusting of powdered sugar or a drizzle of chocolate adds a finishing touch that elevates flavor without complicating the process.
[Citation: Home Baking Guide, Culinary Arts Press]