Classic Fluffy Egg Cake
A wonderfully soft and tender cake that melts in your mouth with every bite. Made with pantry staples, this crowd-pleasing treat is perfect for afternoon tea, birthday gatherings, or whenever you crave a homemade dessert. Light, golden, and utterly delicious.
🛒 Ingredients
20 servings
- 400 g (2 cups) granulated sugar
- 250 g (1 cup) margarine, softened
- 3 large eggs
- 375 g (3 cups) self-rising flour
- 250 ml (1 cup) whole milk
- 1 pinch of salt
- Butter and flour for greasing the pan
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Directions
- 1
Preheat your oven to 180 °C (350 °F). Grease a 25 cm cake pan with butter and dust with flour.
- 2
In a large bowl, cream together the softened margarine and sugar until light and fluffy.
- 3
Add the eggs one at a time, beating well after each addition to keep the batter smooth.
- 4
Gradually fold in the self-rising flour, alternating with the milk in two or three additions. Add the pinch of salt.
- 5
Beat the batter vigorously for about 7 minutes until completely smooth and airy.
- 6
Pour the batter into the prepared pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.
- 7
Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
💡 Chef's Tip
For the fluffiest result, make sure your margarine and eggs are at room temperature before mixing. Try adding a teaspoon of vanilla extract or lemon zest for a lovely fragrant twist.
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