- 'Instagram famous' baker Eloise Head is back with another simple recipe
- The FitWaffle Kitchen founder made a Lotus Biscoff cake with three ingredients
- All you need are two large eggs, baking powder and a jar of Biscoff spread
- Ms Head describes the cake as 'moist' and 'super easy to make'
- Photos went viral with many asking her to share more three-ingredient recipes
By Alice Murphy For Daily Mail Australia
Published: | Updated:
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100 View commentsA three-ingredient recipe for Lotus Biscoff sponge cake that is sweeping the internet has been hailed the easiest dessert trend yet.
It's the latest recipe from social media sensation Eloise Head, a London baker who became 'Instagram famous' during the first Covid lockdown by sharing photos of her handiwork on food blog, FitWaffle Kitchen.
All that's needed to make the cake are two large eggs, a pinch of baking powder and a jar of Biscoff spread, a sweet cinnamon treat made in Belgium.
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London baker Eloise Head has wowed the internet with her simple recipe for this Lotus Biscoff cake, which is made with three ingredients
Ms Head makes the cake by melting 400 grams of Biscoff in the microwave, then mixes it with one and a half teaspoons of baking powder until combined.
She cracks two eggs on top and whisks until the mixture has thickened.
Then she simply pours the batter into a seven-inch cake tin and smooths it out evenly to ensure it reaches the edge.
The cake should be baked at 160 degrees Celsius for about 30 minutes.
Ms Head said you will know it's done when you stick a toothpick into the centre and it comes out clean.
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The cake (right) is made with Lotus Biscoff spread (left), baking powder and eggs - it's that simple
Eloise Head (pictured) built a mammoth Instagram following during the first Covid lockdown by sharing her simple tricks for making decadent desserts
Simple recipe for Lotus Biscoff cake
Ingredients
400g Biscoff spread, melted + 125g for the topping
1½ tsp baking powder
2 large eggs
Method
1. Melt Biscoff in the microwave then mix with baking powder.
2. Crack in the eggs and whisk until combined.
3. Pour the mixture into a seven-inch cake tin and bake for 30 minutes at 160 degrees Celsius.
4. Scoop more Biscoff on top, allowing it to drip down the sides.
Source: FitWaffle Kitchen
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Once cooled, she scoops 125 grams of Biscoff on top, allowing it to drip down the edges.
She suggests crumbling Biscoff biscuits over the top for decoration, but this is optional.
Photos and videos of the recipe, which have amassed more than 20,000 likes since they were uploaded online on Sunday, have drawn dozens of delighted responses.
'Delicious! I will be making that,' one woman replied, while a second wrote: 'This looks ridiculously good.'
A third tagged her friend and asked: 'Shall I go get Biscoff now?'
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