The whole egg cake recipe

The Ultimate Guide to Making Perfect Whole Egg Cakes

Whole egg cakes, known for their moist texture and rich flavor, are a beloved dessert worldwide. Here’s a simple yet comprehensive guide to crafting this classic treat.

Ingredients:

- 3 large eggs

- 120g granulated sugar

- 120g all-purpose flour

- 80g unsalted butter, melted

- 1 tsp vanilla extract

- Pinch of salt

Steps:

1. Preheat & Prep: Preheat your oven to 180°C (350°F). Grease and line an 8-inch round cake pan with parchment paper.

2. Beat Eggs & Sugar: In a bowl, whisk eggs and sugar vigorously using an electric mixer for 5–7 minutes until the mixture turns pale, fluffy, and forms ribbons when lifted.

3. Fold in Dry Ingredients: Sift flour and salt into the egg mixture. Gently fold with a spatula until just combined—overmixing causes toughness.

4. Add Butter & Vanilla: Drizzle in melted butter and vanilla extract, folding gently to maintain airiness.

5. Bake: Pour the batter into the pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.

6. Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips:

- Use room temperature eggs for better volume.

- Sift flour to avoid lumps.

- For extra flavor, add lemon zest or chocolate chips.

Enjoy your homemade whole egg cake plain or with a dusting of powdered sugar!