Soft Egg Cake Without Baking Powder
A light and tender cake made with pantry staples — no baking powder needed. The lift comes entirely from well-beaten eggs, making it a wonderful old-fashioned homemade treat. Perfect for an easy afternoon snack or a simple last-minute dessert.
🛒 Ingredients
40 servings
- 3 large eggs, at room temperature
- 80 g (2/3 cup) all-purpose flour, sifted
- 120 ml (1/2 cup) whole milk
- 160 g (4/5 cup) granulated sugar
- 1 tsp vanilla extract
- Butter and flour for the pan
🛍️ Recommended tools
Amazon affiliate links
Directions
- 1
Preheat the oven to 350 °F (180 °C). Grease and flour an 8-inch (20 cm) round cake pan.
- 2
Crack the eggs into a large bowl, add the sugar and beat with an electric mixer on high speed for 5 to 7 minutes until pale, fluffy and doubled in volume. This aeration is what replaces baking powder.
- 3
Gently fold in the sifted flour in three additions using a rubber spatula, taking care not to deflate the batter.
- 4
Stir in the milk and vanilla extract, mixing gently until smooth and well combined.
- 5
Pour the batter into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool before unmolding.
💡 Chef's Tip
Don't rush the egg-beating stage — that's where all the lift comes from. For extra flavor, stir in a pinch of cinnamon or lemon zest. Dust with powdered sugar before serving.
Similar Recipes
Same category — Desserts
🍽️ Complete your meal
More ideas to accompany this dish
