👩🍳 Step-by-Step Instructions:
1. Start with the eggs and sugar
In a medium bowl, crack in your eggs and add the sugar. Whisk them together using a hand whisk or a fork until the mixture becomes light, pale, and a little frothy. This is where the magic starts — it’s going to help give your cake that fluffy, light texture.
2. Fold in the flour
Now, gently add in your flour. If you’re using all-purpose flour, you can sift it in for an extra smooth batter. Mix until everything is well combined and lump-free. The batter should be thick but still pourable — kind of like a pancake batter, but a little smoother.
3. Get your pan ready
Heat a non-stick frying pan (about 8 inches is perfect) over low heat. Lightly grease it with a little butter or oil so nothing sticks — this step is key!
4. Cook low and slow
Pour the batter evenly into the pan and cover it with a lid (this helps the cake rise and cook through without flipping). Cook on very low heat for about 8 to 10 minutes. You’ll know it’s ready to check when the top is no longer liquidy and the edges start to pull slightly from the sides.
Continued on next page 👇(page 3)👇
