Introduction

This simple 3 Ingredient Cake is a delightfully light and airy dessert that comes together in no time. Using just eggs, sugar, and flour, it’s perfect for a quick treat that feels special. With a delicate texture and subtle sweetness, it’s ideal for pairing with fresh fruit or a dusting of powdered sugar.

A single slice of light yellow sponge cake with a slightly rough texture is placed on a white plate, with the top layer dusted evenly with white powdered sugar. The cake slice is decorated with small, colorful edible flowers including purple, white, and yellow, scattered on top. The background includes the remaining round cake, out of focus but matching in texture and color, also adorned with similar flowers. The setting is on a white marbled surface with soft natural light highlighting the airy, crumbly texture of the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 350°F. Grease an 8-inch springform pan, then line it with parchment paper—use a round piece for the bottom and two strips to cover the sides.
Step 2: In a large mixing bowl, beat the eggs and sugar on high speed with a wire whisk or mixer for about 8 minutes. The mixture should become very thick and turn a pale, almost white yellow.
Step 3: Sift one-third of the flour over the egg mixture. If you don’t have a sifter, sprinkle the flour in with your hands to break up clumps. Gently fold the flour into the eggs using a spatula to keep as much air as possible.
Step 4: Repeat folding in the remaining flour in two more additions, one-third at a time.
Step 5: Pour the batter into the prepared pan and bake for 25 to 30 minutes. The cake should have a light brown, firm crust, and a toothpick inserted should come out clean. Be careful when testing, as the crust is delicate.
Step 6: Let the cake cool completely in the pan before removing. Serve decorated with powdered sugar or fresh fruit like strawberries for a simple, elegant touch.

Tips & Variations

Make sure the eggs are at room temperature to achieve the best volume when whisking.
Use a gentle folding technique to maintain the airy texture of the batter.
Swap granulated sugar with superfine sugar for quicker dissolution.
Add a teaspoon of vanilla extract or lemon zest for extra flavor.
Serve with whipped cream, a fruit compote, or a drizzle of chocolate sauce for variety.

Storage

Store any leftover cake in an airtight container at room temperature for up to 2 days. If you need to keep it longer, refrigerate for up to 4 days, but allow it to come to room temperature before serving. Reheat gently in a low oven if desired, though the cake is often enjoyed best fresh.

How to Serve

A round single-layer cake with a light brown color is dusted evenly with white powdered sugar on top. Small purple, white, and yellow edible flowers are scattered over the surface, adding a touch of color and decoration. The cake is placed on a simple white plate, and the setting includes a second white plate with a spoon and fork resting on it, all on a white marbled texture surface. There is a light, cream-colored textured cloth nearby and a small bunch of tiny yellow and green flowers at the corner, offering a natural and delicate feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of flour?

All purpose flour provides the best texture for this cake. Using cake flour will make it lighter but may affect structure slightly. Avoid whole wheat flour as it will change the texture and flavor.

What if I don’t have a springform pan?

You can use a regular 8-inch round cake pan lined with parchment paper. Be sure to grease and line it well to prevent sticking. The cake is delicate, so handle it carefully when removing.