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4Ingredients
5Minutes
240Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 large eggs
- 3/4 cup plain flour (maida)
- 1/2 cup sugar (castor)
- 1 tsp. vanilla essence
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Directions
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NutritionView More
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240Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories240Calories from Fat35 |
% DAILY VALUE |
Total Fat4g6% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol160mg53% |
Sodium55mg2% |
Potassium75mg2% |
Protein7g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber<1g3% |
Sugars25g |
Vitamin A4% |
Vitamin C |
Calcium2% |
Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(33)
Laleny V. 4 years ago
this was the worst recipe. I knew while I was mixing this wouldn’t turn out good. I still did it and this came out super dense. Horrible recipe.
Brooklyn Miller 4 years ago
I loved this recipe!! The cake turned out fluffy and moist! I would recommend to all my family members!
Reksha 5 years ago
It went out really bad. i do not recommend this cake to other people. I made this with my friend twice. The first time we did this, it was very small. The second time we made to batches of it and poured it into the pan. Still very hard both of them. It was not even good to eat. It was very plain. It gave me a stomach ache afterwards. Worst cake recipe i ever made my whole life!!!!
cris 5 years ago
Good Cake!!! I added 1/2 a teaspoon of baking powder makes it WAY better. (Or add 1/2 a teaspoon of backing soda) :)
Natalie G. 6 years ago
horrible to eggie and nothing like the picture. used a 6" pan and came out like a pancake. Are you sure you should not use baking powder?
Peralta 6 years ago
not too bad, but they do feel a little dense. Overall definitely tasty! I will have to try again!
Ifah Faisal 6 years ago
The cake went flat once out fr the oven but the taste was nice! May repeat again.
Katie Adamonis 6 years ago
pretty sure they meant to put egg whites instead of just 3 eggs. finished product looks nothing like the picture here. i used an 8" pan instead so i assumed it would be alittle flatter but it is barely thicker than a pancake. followed recipe exactly. won't be making this recipe again.
April Meryll Brito 6 years ago
Turned out to be a vanilla bread-ish instead of a sponge cake... was really disappointed. :(
Collier 6 years ago
I made this cake according to the instructions and was disappointed in the rise of the cake. Ordinarily, for a sponge cake you separate the eggs, beat the yolks and then add the sugar. I thought maybe I could get away with cutting corners on this recipe. :-) Wrong. I did make my own caster (or superfine sugar) but the rise was poor and I think it is because of the eggs. I didn't find the flavor too eggy as some said but the texture was chewy. The picture of this cake is misleading. I will make a regular sponge cake in the future.
r.s 6 years ago
25 mins made the surface quite hard. Will try 20 next time. But good and easy recipe.
nancy s. 6 years ago
This was delicious. Just like mom used to make. The only thing I did different was I used bread flour (sifted). Isn’t it amazing how when you beat the eggs and sugar together how fluffy they get (the fluffier the better). Thank you for the recipe.
Sara A. 7 years ago
Amazing but u need to add more vanilla cuz u can still smell the eggs but it was amazing
Gigi💓 7 years ago
Came out really good! Easy preparation and bake. Definitely a nice and simple non-dairy dessert. I am eating it as I write this. I would say five stars, but before I made it I looked at some reviews, and they said to be careful with egg flavor, so I added some tangerine jam which definitely enhanced the cake, but then it didn't rise much, so the only thing I would say is the eggs can be tricky, so careful not to get confused with your flavoring. Other than that, this is quite delicious! Looking forward to another baking experience with Yummly.