You will love this cake recipe. It’s easy and you can make hundreds of different cakes with this base.  Once you have this recipe down you will be baking things that look and taste like they are from a fancy bakery. Bring the eggs to room temperature. Sift the flour 2-3 times.

Line the mold with parchment paper. It sticks well if you grease the mold lightly. Combine the milk and butter in a container and heat up in a microwave. Melt the butter completely. Preheat the oven to 170℃. Put the eggs into a bowl, add the sugar all at once and whip with a hand mixer in a Bain Marie at about 60℃.

Check the temperature of the egg mixture and when it’s 36℃, remove from the bain-marie and continue to whip at high speed. Use the same bain-marie to keep the milk and butter mixture warm. When thickened (about 5 minutes from Step 3 to this point), whisk slowly at low speed for about 3 minutes. It looks shinier than when you whipped at high speed.

Change to a whisk. Add 1 tablespoon of water and whisk gently. Add the prepared flour in one go and whisk about 30~35 times. Remove the milk and butter mixture from the Bain Marie, and add a small amount of the batter from Step 8 into it and mix.

It’s easier to mix them this way than adding the milk and butter mixture as it is to the batter. Pour the Step 9 mixture into the batter from Step 8, and mix with a rubber spatula from the bottom 10-15 times. If the batter becomes creamy and shiny, it’s done.

When you insert a skewer and it comes out with uncooked dough, bake for another 5 minutes while keeping an eye on the cake.


  • 6 large eggs at room temperature
  • 1 cup granulated sugar 210 grams
  • 1 cup all-purpose flour 130 grams
  • 1/2 tsp baking powder


  1. Preheat oven to 350˚F. Line the bottoms of two 9″ cake pans with parchment paper.
  2. In the bowl of an electric stand mixer fitted with a whisk attachment beat 6 large eggs for 1 minute on high speed.
  3. With the mixer on, gradually add 1 cup sugar and continue beating 8-10 minutes until thick and fluffy.
  4. Whisk together 1 cup flour and 1/2 tsp baking powder then sift this mixture into fluffy egg mixture one third at a time.
  5. Fold with a spatula with each addition just until incorporated. Scrape the spatula from the bottom to catch any pockets of flour and stop mixing when no streaks of flour remain. Do not over-mix or you will deflate the batter.
  6. Divide evenly between prepared cake pans. Bake at 350˚F for 23-28 minutes, or until the top is golden brown.
  7. Remove from pan by sliding a thin spatula around the edges then transfer to a wire rack and remove parchment backing. Cool cakes to room temperature then slice layers equally in half with a serrated knife.