Ingredients
- 4 large eggs, room temperature
- 120g (½ cup + 1 tbsp) granulated sugar
- 120g (1 cup) all-purpose flour (sifted)
Instructions
1. Prepare the Oven & Pan
- Preheat your oven to 350°F (175°C).
- Line the bottom of an 8-inch (20 cm) round cake pan with parchment paper. Do not grease the sides.
2. Beat the Eggs
- In a large mixing bowl, beat the eggs with an electric mixer on high speed for 6–8 minutes, or until tripled in volume and very pale.
- Gradually add the sugar while beating, ensuring it dissolves completely.
3. Fold in the Flour
- Sift the flour again over the egg mixture in 2–3 additions.
- Gently fold it in using a spatula, being careful not to deflate the batter.
4. Bake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 25–30 minutes, or until the top is golden and springs back when lightly touched.
5. Cool
- Allow the cake to cool in the pan for 10 minutes.
- Run a knife around the edge, then invert onto a wire rack to cool completely.
Tips:
- Use cake flour for an even finer texture.
- Add 1 tsp vanilla extract if desired, though that technically adds a 4th ingredient.
- Perfect base for layered cakes, trifles, or Swiss rolls.
Let me know if you want a chocolate version or gluten-free adaptation!