The Biscuit is one of the simplest desserts to make at home. It fits perfectly as a quick breakfast bite or a satisfying snack, and it pleases people of all ages. In this guide, a very easy three-ingredient cake recipe is shared, focusing on what you typically have in your kitchen. Are you wondering what’s in your pantry today?
To prepare this cake, you only need eggs, flour, and sugar. An oven at home and a suitable mold are also essential. With these basics on hand, you are ready to bake a light, airy treat.
The easiest homemade cake recipe
Sometimes the craving hits for a home-baked cake, but the pantry feels bare and a trip to the store seems like too much effort. In those moments, the three pantry staples—eggs, flour, and sugar—save the day. Yeast is not required for this recipe, yet the result stays wonderfully sponge-like. The trick lies in beating the eggs thoroughly. Oil or butter aren’t necessary, which keeps the finish lighter and less greasy. The method that follows will show how to achieve great results with simple steps and common ingredients.
Eggs, flour, and sugar form the trio that yields a classic homemade cake. A typical balance is four eggs, about 120 grams of wheat flour, and 120 grams of white sugar, which blends into a harmonious batter when whisked properly.
The process begins with separating the yolks from the whites, placing each portion in separate bowls. The egg whites are whisked at a gentle pace until foam forms. As the foam builds, half of the sugar is gradually added. Continuous whisking helps develop a firm meringue. Once the texture lightens and holds peaks, the next stage can begin.
Next, the yolks are whisked with the remaining sugar. The whisking increases the yolks’ volume, and they lighten as they enfold the sugar into a creamy mixture. This step adds depth and richness to the batter while preserving airiness.
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As the batter comes together, sifted flour is folded into the mixture using a large sift, alongside the beaten egg whites kept separate until the moment of incorporation. The blending should be gradual. Ideally, this is done in three stages to maintain smooth, even motions and avoid overworking the batter. The result is a cake with a light, springy crumb that carries the delicate balance of flavors.
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After the dough is prepared, the oven is preheated to a moderate 320 degrees Fahrenheit. A round mold is lined with parchment paper, and the dough is placed inside. The cake is baked for roughly 40 minutes with both top and bottom heat enabled. It’s wise not to open the oven while it bakes. A simple test with a toothpick reveals doneness: if the toothpick comes out clean, the cake is ready; if it shows a crumb, a few more minutes can help. The cake should rest at room temperature before slicing or eating, enhancing texture and flavor as it cools.
With the basics mastered, the kitchen becomes a space for exploration. Each step offers room for minor adjustments based on equipment and flavors, yet the core idea remains: simple ingredients, steady technique, and patient baking produce a satisfying result that shines in a home setting.