Fluffy Egg Cake
A wonderfully light and airy cake that comes together with everyday pantry staples. Golden on the outside and cloud-soft on the inside, this simple homemade bake is perfect for afternoon tea, casual gatherings, or any sweet craving. Easy enough for beginners, delicious enough for everyone.
🛒 Ingredients
13 servings
- 3 cups (360 g) all-purpose flour, sifted
- 2½ cups (500 g) granulated sugar
- 3 large eggs, room temperature
- 3 tablespoons (45 g) unsalted butter, softened
- 1 cup (240 ml) whole milk
- 4 teaspoons baking powder
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Directions
- 1
Preheat your oven to 350 °F (180 °C). Grease and flour a 9-inch round cake pan or a loaf pan.
- 2
In a large mixing bowl, beat the sugar, softened butter, and eggs together until the mixture is pale, creamy, and well combined.
- 3
Gradually sift in the flour in three additions, alternating with the milk, stirring gently after each addition to keep the batter smooth and lump-free.
- 4
Fold in the baking powder last with a spatula, using gentle strokes to preserve the airiness of the batter.
- 5
Pour the batter into the prepared pan and bake for 40 minutes, or until the top is deep golden brown.
- 6
Check doneness by inserting a toothpick into the centre — if it comes out clean, the cake is ready. Cool for 10 minutes in the pan before turning out onto a wire rack.
💡 Chef's Tip
Room-temperature ingredients are the secret to a fluffier crumb — take the butter, eggs, and milk out of the fridge at least 30 minutes ahead. A teaspoon of vanilla extract or a pinch of lemon zest makes a lovely flavour addition.
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