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Prep
15m
Cook
35m
Total
50m
Ingredients
Method
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Step 1
Preheat the oven to 350ºF (175ºC). Brush a round, 6-inch cake pan with butter and dust with flour. Line the bottom and sides of the pan with parchment paper.
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For
1
M
I
200
g
Egg, at room temperature
135
g
Granulated sugar
120
g
All-purpose flour
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Lactosetheintolerant
12 days ago
This is going to sound like a silly question but, if you weigh your egg, and it is not 200 grams, would you add or subtract the white or the yolk to adjust it to the 200 grams? Or is it just a matter of preference on the outcome?
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B
Bake it with mel
12 days ago
This one cake if baked in a 6 inch x 3 inch cake pan will rise all the way to the top and you can then slice it into 3 separate layers. Note that whipped the eggs to stiff peak ( ribbon stage) is the most important part of this recipe as there is no baking powder or other form of leavening agent in this recipe so take your time using eggs at room temp, and adding the sugar slowly.
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Bake it with mel
12 days ago
One egg is usually between 50 to 55g each. The yolk is 20g and the white is usually around 30g. So 200g is usually about 4 eggs ( out of their shells)
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Prep
15m
Cook
35m
Total
50m
Ingredients
Method
Turn cooking mode on
Step 1
Preheat the oven to 350ºF (175ºC). Brush a round, 6-inch cake pan with butter and dust with flour. Line the bottom and sides of the pan with parchment paper.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
1
M
I
200
g
Egg, at room temperature
135
g
Granulated sugar
120
g
All-purpose flour
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Only visible to you
Made it?
Cancel
L
Lactosetheintolerant
12 days ago
This is going to sound like a silly question but, if you weigh your egg, and it is not 200 grams, would you add or subtract the white or the yolk to adjust it to the 200 grams? Or is it just a matter of preference on the outcome?
Like
Reply
Cancel
B
Bake it with mel
12 days ago
This one cake if baked in a 6 inch x 3 inch cake pan will rise all the way to the top and you can then slice it into 3 separate layers. Note that whipped the eggs to stiff peak ( ribbon stage) is the most important part of this recipe as there is no baking powder or other form of leavening agent in this recipe so take your time using eggs at room temp, and adding the sugar slowly.
Like
Reply
Cancel
B
Bake it with mel
12 days ago
One egg is usually between 50 to 55g each. The yolk is 20g and the white is usually around 30g. So 200g is usually about 4 eggs ( out of their shells)
Like
Reply
Cancel
