CAKE WITH ONLY 3 INGREDIENTS

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CAKE WITH ONLY 3 INGREDIENTS

You won’t believe how light and fluffy this sponge cake is—it only needs three ingredients. It makes a fantastic foundation cake that goes well with many different recipes. You can accomplish anything if I can. Come on, let’s bake!

How to keep sponge cakes stored

  • To keep the cake fresh for up to five days at room temperature, securely wrap each layer in plastic wrap and place it in a cake keeper or ziplock bag.
  • Store it in the refrigerator for up to seven or ten days to extend its shelf life. If the cake is refrigerated and sealed in an airtight container, it can be stored for up to five days after frosting. It could dry out and get hard if not wrapped properly.
  • The cake that isn’t frozen can also be frozen.
  • The shelf life will be increased to five to six months if the individually wrapped layers are kept in the freezer.

EQUIPMENT

  • Using a stand mixer or by hand Large basin; 
  • spatula;
  •  two nine-inch round cake pans;
  •  parchment paper; 
  • sifter
  •  cooking spray or shortening

Ingredients:

  1. Five eggs
  2. 180g of sugar
  3. 180g all purpose flour.

Preparation:

  1. Beat eggs with sugar until fluffy for six-seven minutes.
  2. Slowly beat in the sifted flour, without releasing air from the mixture.
  3. Pour into a twentycm baking pan covered with parchment.
  4. Bake for fifty minutes at 160°C/330°F, then open the oven door and let cool for ten minutes.
  5. Cake can be frosted or served with whipped cream, strawberries, etc. Exactly how you use this cake is up to you. Have fun!

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