Discover the ultimate in simplicity with this two-ingredient cake recipe! This easy-to-make dessert requires just sugar and eggs. Mix these staples together, and after a quick bake, you're rewarded with a surprisingly light and airy cake. It’s the perfect treat for those times when you crave something sweet but want to keep things uncomplicated.

Tip #1

Monitor Caramel Closely: Keep a close eye on the caramel as it cooks to prevent it from burning. The color should be a rich golden brown, not dark.

Tip #2

Ensure Sugar Dissolves: When whipping egg whites and sugar, make sure the sugar is completely dissolved before you stop beating. This can be checked by rubbing a little of the mixture between your fingers; it should feel smooth, not gritty.

Tip #3

Cool Before Unmolding: Allow the cake sufficient time to cool and set before attempting to unmold. This patience will pay off with a cake that retains its shape and doesn’t stick to the pan.

Follow Lilac Diaries

Two Ingredient Cake

Total time: 1 hour

Yield: 15 cm x 7.5 cm round cake

Ingredients

Caramel:

3/4 cup sugar
2 tbsp water

Cake:

6 egg whites (room temperature)
3/4 cup sugar

Preparation

Preheat the oven to 160°C (320°F). In a saucepan over medium heat, combine 3/4 cup sugar and 2 tbsp water. Cook without stirring until the sugar starts to caramelize and turns a golden brown colour. Immediately pour the caramel into a 15cm x 7.5cm round baking pan, tilting to coat the bottom evenly. Set aside to harden.
In a large mixing bowl, beat the egg whites with an electric mixer until foamy. Gradually add 3/4 cup sugar while continuing to beat. Continue whipping until stiff peaks form, ensuring the sugar is fully dissolved.
Gently spoon the meringue over the hardened caramel in the baking pan. Smooth the top to ensure an even layer.
Place the cake pan in a larger baking dish and carefully pour hot water (around 60°C, not boiling) into the larger dish to a depth of about 3cm. This water bath helps to cook the cake gently and evenly.
Bake the cake at 160°C (320°F) for 30-35 minutes, or until set. Remove from the oven and allow to cool in the pan for 30 minutes. This cooling period helps the cake set properly.
To unmold, place a plate or cake stand over the pan and invert both together. The caramel layer should now be on top. If the cake does not release easily, gently tap the bottom of the pan.