Directions
- 1Strain eight eggs to avoid any eggy smell in your cake.
- 2Use a mixer to beat the strained eggs until they double in size and become light and fluffy.
- 3Gradually add 245 grams of sugar to the egg mixture.
- 4Gently fold 245 grams of all-purpose flour into the batter using a whisk, taking time to preserve the light and airy texture.
- 5Pour the batter into a baking pan, which has only its bottom greased with butter and lined with parchment paper.
- 6Tap the pan lightly on the counter to remove any air bubbles.
- 7Bake the cake in a preheated oven at 350 degrees Fahrenheit (180 degrees Celsius) for 30 minutes.
- 8Remove the cake from the pan and peel off the parchment paper.
- 9Slice the cake to reveal its texture.
Ingredients
- 8 eggs
- 245 g sugar
- 245 g all-purpose flour
- 0 butter
Equipment
mixerwhiskbaking panparchment paperoven
Tips
- Strain the eggs to avoid an eggy smell.
- Gradually add sugar.
- Gently fold in flour by hand to preserve airiness.
- Grease only the bottom of the pan and line with parchment paper for easy removal.
- Tap the pan lightly to remove air bubbles.
- Bake at 350 degrees Fahrenheit (180 degrees Celsius) for 30 minutes.
Related recipes
12-Minute Sourdough
Baked Goods
Challah
Baked Goods
Pumpkin Bread
American · Baked Goods
Hidden Veggie Double Chocolate Muffins
Baked Goods
Carnivore Bread
Baked Goods
Air Fryer Apple Cake
Baked Goods
Prawn Toast
Baked Goods
Roasted Cherry Tomato Butter
Baked Goods
Pimientos del piquillo rellenos
French · Baked Goods15m
Sandwich Bread
Baked Goods
Garlic Bread
Baked Goods
High Protein Chocolate Crunch Cake
Baked Goods