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!

Southern Caramel cake

 The greatest caramel cake recipe available online is for Southern Caramel Cake! This is the recipe you must try if you want a delicious yellow cake with the greatest real caramel icing. For genuine, this is the real deal. If you enjoy caramel-flavored treats, you should definitely check

Ingredients:

1. 1 cup butter (2 sticks)
2. 2 cups sugar
3. 4 eggs
4. 3 cups flour, self-rising
5. 1 cup buttermilk
6. 2 teaspoons vanilla

Instructions:

• Preheat oven to 350 degrees. Prepare three 9-inch cake pans by greasing them and adding optional parchment paper. Beat butter until light and fluffy and then add sugar and beat for about 5 more minutes. Add eggs, 1 at a time, and mix well after each. Add flour and buttermilk, alternately, beginning and ending with flour and mix well after each. Add vanilla and beat well. Divide among pans and bake for 25-30 minutes until set.
• Turn out of pans onto cooling racks and allow to cool completely. Prepare Southern Caramel Icing as cakes are cooling then frost the cake.

Southern Caramel Frosting:

1. 2 cups sugar
2. 1 cup buttermilk
3. ½ cup Crisco
4. ½ cup butter
5. 1 teaspoon baking soda

• Mix all ingredients in a 3-4 quart cast iron dutch oven.
• Swirl pan to keep ingredients moving in the pan. Cook to softball stage 235º – 245º on a candy thermometer or when tested in a cup of cold water. Remove from heat and beat with a wooden spoon until creamy and ready to spread.
  No thermometer? Do the cold water test:
• Take a some of the caramel and drop it into a bowl or cup of cold water. Give it a few seconds to cool. Fish around in the bowl or cup of cold water and try to retrieve the caramel and make a little ball with it.
  If you stick your fingers into the bowl, pull out a gooey mess and you can’t do anything but smear the caramel, you need to boil the caramel some more. There is still too much water in your caramel and the concentration of sugar is too low. The caramel may even form little threads in the water, but if you cannot get the threads to form into a ball, you have some more boiling to do.

3-INGREDIENT SPONGE CAKE

This European sponge cake is made in the most classic way! Using only three ingredients, you will get the most moist, leveled cake that pairs perfectly with any of your favorite creams.

What is a Sponge Cake?

Now, don’t try cleaning your dishes with this cake! You’ll be sorely disappointed. Okay, no more mom jokes, I promise. Below I will describe what makes sponge cake different than other types.

Sponge cakes are primarily made with eggs and a bit of sugar and flour. This makes this cake both light and airy and sturdy and absorbent. Therefore, sponge cakes are perfect for spreading on filling or topping with heavy fruits.

Tips for The Best Sponge Cake

• Keep the eggs at room temperature before you make the cake. Room temperature eggs beat better!
• Beat the eggs with sugar for at least 10 minutes, on medium-high speed in a stand mixer. The texture should be airy, yet stiff, and you should get thick ribbons. If using a hand mixer, you may need to beat for twice as long.
• First, sift the flour. Eliminating any flour lumps or clumps will provide a homogeneous texture.
  When adding flour to the egg mixture, do it gradually in thirds. Use a rubber spatula to gently stir in the flour rather than a whisk to avoid over-mixing and compromising the fluff of your beaten eggs.
• A 9-inch baking pan or bigger is what you need. When baking, this cake is prone to overflowing.
  A abrupt shift in temperature during the early baking process can cause the cake to collapse, therefore avoid opening the oven door during that time.
• Prick the cake with a toothpick to see if it’s done baking. Don’t test until almost done baking.

🌟 INGREDIENTS:

1. – 4 eggs
2. 1 cup (200g) granulated sugar
3. 1 cup (120g) all-purpose flour

🌟 INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a round cake pan with parchment paper.
2. In a large mixing bowl, crack the eggs and add the sugar.
3. Using an electric mixer, beat the eggs and sugar together on medium-high speed for about 8-10 minutes until the mixture is thick, pale, and has tripled in volume.
4. Sift the flour into the egg mixture in small batches. Gently fold the flour into the batter using a spatula, making sure not to overmix. Be careful to fold in the flour thoroughly but gently to maintain the airiness of the batter.
5. Once the flour is fully incorporated, pour the batter into the prepared cake pan.
6. Bake in the preheated oven for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely.
8. Once cooled, you can serve the sponge cake as is or frost it with whipped cream, fresh fruit, or your favorite frosting.

Enjoy your homemade three-ingredient sponge cake! It’s a simple and versatile dessert that can be enjoyed on its own or with various toppings.

I love you all ❤️💕🥰

SPONGE CAKE

This easy sponge cake recipe is a cinch to make and is a perfect base cake for so many recipes. And it only requires 3 ingredients, how awesome is that?

3-INGREDIENT SPONGE CAKE INGREDIENTS:

1. – 4 eggs
2. – 1 cup (200g) granulated sugar
3. – 1 cup (120g) all-purpose flour

INSTRUCTIONS:

1. Preheat your oven to 350°F (175°C). Grease and line the bottom of a round cake pan with parchment paper.
2. In a large mixing bowl, crack the eggs and add the sugar.
3. Using an electric mixer, beat the eggs and sugar together on medium-high speed for about 8-10 minutes until the mixture is thick, pale, and has tripled in volume.
4. Sift the flour into the egg mixture in small batches. Gently fold the flour into the batter using a spatula, making sure not to overmix. Be careful to fold in the flour thoroughly but gently to maintain the airiness of the batter.
5. Once the flour is fully incorporated, pour the batter into the prepared cake pan.
6. Bake in the preheated oven for approximately 25-30 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
7. Remove the cake from the oven and let it cool in the pan for 5 minutes. Then transfer it to a wire rack to cool completely.
8. Once cooled, you can serve the sponge cake as is or frost it with whipped cream, fresh fruit, or your favorite frosting.

Enjoy your homemade three-ingredient sponge cake! It’s a simple and versatile dessert that can be enjoyed on its own or with various toppings.

I love you all ❤️💕🥰

To Die For Blueberry Muffins

This recipe for blueberry muffins yields eight very large, delicious breakfast muffins topped with a crunchy sugar-cinnamon crumb. Usually, for a fantastic, deli-style muffin that is extra-generously proportioned, I double the recipe and fill the muffin cups almost to the brim. Extra blueberries can be added if desired!

Components Muffins:

1. a quarter cup all-purpose flour
2. Half a cup of white sugar
3. two tsp powdered baking
4. Half a teaspoon of salt
5. One-third cup of vegetable oil
6. One big egg
7. Half a cup of milk, or more if required
8. One cup of raw blueberries

Crumb-Topping:

1. Half a cup of white sugar
2. ⅓ cup flour for all purposes
3. One-fourth cup diced butter
4. 1/2 tsp finely powdered cinnamon

Guidelines

• Set the oven’s temperature to 400°F, or 200°C. Apply grease or use paper liners to eight muffin tins.
• To prepare the muffins: In a large bowl, whisk together flour, sugar, baking powder, and salt.
• Fill a little liquid measuring cup with oil. Pour in the egg and enough milk to fill the cup, stirring to blend. Pour into flour mixture and stir just to incorporate batter. Whisk in blueberries and save batter.
• In a separate bowl, mix sugar, flour, butter, and cinnamon to make the crumb topping. Using a fork, stir until crumbs.
• Pour batter into the muffin tins, filling them all the way to the top. Add a crumb topping sprinkled on.
• A toothpick inserted in the center of a muffin should come out clean after 20 to 25 minutes of baking in a preheated oven.

LEMON CAKE

This  Lemon Cake Recipe is fluffy, tangy and so easy to make from scratch! Every bite of this supremely moist pound cake is bursting with fresh lemon flavour and the easy lemon glaze on top will have you hooked after just one bite.

If you like the Starbucks Lemon Loaf then you’ll love this delicious, moist lemon cake recipe that’s made completely from scratch in less than 10 minutes. It’s one of my favorite afternoon or breakfast treats and it always gets rave reviews, everyone loves it! It’s gone in minutes whenever I make it.

Ingredients:

For the cake:

1. 2 cups all-purpose flour
2. 1 1/2 cups granulated sugar
3. 1 tablespoon baking powder
4. 1/2 teaspoon salt
5. 1/2 cup unsalted butter, softened
6. 1 cup whole milk
7. 3 large eggs
8. Zest of 2 lemons
9. Juice of 1 lemon
10. 1 teaspoon vanilla extract

For the lemon glaze:

1. 1 cup powdered sugar
2. Juice of 1 lemon
3. Zest of 1 lemon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the softened butter and mix until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together the milk, eggs, lemon zest, lemon juice, and vanilla extract.
5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
   Pour the batter into the prepared cake pan and smooth the top.
6. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
   While the cake is baking, prepare the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
7. Once the cake is done, remove it from the oven and let it cool in the pan for about 10 minutes.
8. Carefully invert the cake onto a wire rack to cool completely.
9. Once the cake is completely cool, drizzle the lemon glaze over the top, allowing it to drip down the sides.
10. Slice and serve the lemon cake, garnishing with additional lemon zest if desired.
11. This lemon cake is light, moist, and bursting with citrus flavor. The zesty lemon glaze adds an extra layer of tangy sweetness, making it a perfect treat for any occasion. Enjoy!

Try these Supreme Keto Pizza Puffs with cheese, bell pepper, onion, sausage, and pepperoni! With only one net carb per serving, these keto pizza pieces make a delicious meal or simple appetizer.
PREP TIME
5minutes mins
COOK TIME
20minutes mins
COURSE
Appetizer
CUISINE
American
SERVINGS
36
CALORIES
91 kcal
INGREDIENTS

1. 1 pound of cooked and drained Italian sausage
   Chopped pepperoni,
2. half a cup 4 ounces softened cream cheese
3. a third cup of coconut flour
4. A half-teaspoon of baking powder
5. 1 teaspoon of garlic mince
6. 1 teaspoon of seasoning mix
7. 1/4 cup chopped and seeded green bell pepper
8. 2 teaspoons of finely chopped red onion
9. 2 tablespoons of chopped black olives (patted dry)
10. 3 big, beaten eggs
11. A quarter cup of shredded mozzarella

Topping

1. 1/2 teaspoon of Italian spice
2. 1tablespoon of melted butter

INSTRUCTIONS

1. Set oven to 350 degrees Fahrenheit.
2. Cream cheese and cooked sausage should be blended thoroughly.
3. After thoroughly combining all the ingredients, chill the mixture for ten minutes to give the flour time to absorb the moisture.
4. *If the dough is not chilled, they will cook flat and not be attractive round balls.
5. Using a tiny cookie scoop, drop onto a prepared baking sheet (I prefer to use silicone baking mats).
6. Bake for EIGHTEEN to TWENTY minutes.
   The pizza puffs’ tops can optionally be brushed with the melted butter and Italian seasoning mixture.
7. Warm low-carb marinara is recommended.

NOTES
Information on nutrition:
A 36 serving yield. Nutritional information estimated per puff Serving Size: 91 calories FAT IN TOTAL: 7.1g 0g TRANS FAT 33mg of cholesterol SUGAR: 182 mg 1.5g CARBOHYDRATES 1.1g of net carbohydrates 0.4g of fibre GLUTEN: 0.5g 4.1g of protein