This Biscuit is one of the easiest desserts to make at home. It’s perfect for breakfast or a quick snack, and it’s loved by kids and adults alike. Here is a straightforward recipe that anyone can pull off with three simple ingredients. Do you have what you need in your kitchen right now?
To prepare this recipe you only need eggs, flour, and sugar. An oven at home and a suitable mold are also required.
The easiest homemade cake recipe
There are days when we crave a homemade cake but we’re missing a few essentials or we just don’t feel like running to the store. In those moments you’ll discover there are three pantry staples that matter most. Yeast isn’t used in this recipe, yet the cake still comes out light and airy. The trick is to beat the eggs thoroughly. You won’t need oil or butter, which keeps the result lighter and less greasy. We’ll walk you through it.
Eggs, flour, and sugar are all you need to craft this homemade cake. A practical ratio is four eggs, 120 grams of wheat flour, and 120 grams of white sugar.
The first step is to separate the yolks from the whites, placing them in separate bowls. Beat the egg whites with a whisk at a gentle pace until foam forms. Gradually add half of the sugar as you continue beating. Keep a steady motion with the whisk, and after a few minutes the meringue will hold its shape.
Next, whisk the yolks with the remaining sugar. You can use the same whisk. Little by little, the yolks brighten as they mix with the sugar and gain volume.
The simplest step is to fold in sifted flour along with the previously beaten egg whites into the bowl with the yolks. Do this gradually and with smooth, even motions. It helps to add the flour in three additions to keep the batter light and airy.
The tropézienne cake and the charm of the Côte d’Azur
When the batter is ready, pour it into a mold lined with parchment paper. Bake until a skewer inserted in the center comes out clean. If the skewer shows a trace of batter, give the cake a few more minutes in the oven. Let it cool at room temperature before slicing and serving. The result is a soft, fluffy sponge that captures the essence of a classic dessert from the French Riviera.
Oreo cookies at home in a snap
After preparing the dough, preheat the oven to 320 degrees Fahrenheit. Line a round mold with parchment paper and spoon in the batter. Bake for about 40 minutes with heat distributed evenly from top and bottom. Do not open the oven during baking. Test doneness by inserting a skewer; if it comes out clean, the cake is ready. If there are traces of batter, return it to the oven for a few more minutes. When done, remove and allow to cool to room temperature before eating.