Fluffy Egg Cake

Fluffy Egg Cake


Amazingly fluffy & light egg cake recipe for any type of dessert.


  • 4 eggs Whole eggs Large eggs
  • 4.9 oz Granulated sugar
  • 4.6 oz Cake flour
  • 0.7 oz Milk or 4 tsp
  • 1.4 oz Oil Any regular oils
  • ¼ teaspoon Vanilla extract (Optional)


  1. Preheat the oven: to 355 F | 180 C
  2. Prepare hot simmering water to warm eggs.
  3. Set up cake liners inside a pan. (Or you can coat a thin layer of butter, dust flour on top, and toss to remove excess.)
  4. Sift cake flour.
  5. (Combine milk, oil, and vanilla ahead.)
  6. Warm whole eggs and sugar with a water bath, constantly mixing until it feels comfortably warm like a baby bath.
  7. Whip whole eggs and sugar.Start whipping at high speed to make it fluffy. (Drop the batter with a whisk and check: It should flow slowly and the lines should stay on the surface.)Finish at low speed to make air bubbles smaller until it looks very shiny.
  8. Add cake flour and fold until you don’t see any flour.
  9. Add milk and oil and fold until everything is mixed evenly. The batter should flow smoothly when you drop it with a spatula.
  10. Pour into a pan right away and bake at 355 F | 180 C until the center bounces back very gently.for about 25-30 mins for 2 6’ pans and 30-35 mins for 1 8” pan.
  11. After it’s out of the oven, flip it and let it cool completely before slicing it.