Ingredients
- 4 large eggs, at room temperature (separated)
- ¾ cup (90g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ½ cup (115g) unsalted butter, melted and slightly cooled
- 2 cups (500ml) lukewarm milk
- 2 tsp vanilla extract
- ¼ tsp cream of tartar (optional, for stabilizing egg whites)
- Powdered sugar, for dusting
Instructions
- Preheat Oven:
- Preheat your oven to 325°F (160°C). Grease and line an 8×8 inch (20×20 cm) baking dish with parchment paper.
- Separate Eggs:
- Separate the egg whites from the yolks. Beat the egg whites with cream of tartar (if using) until stiff peaks form. Set aside.
- Prepare Batter:
- In another bowl, beat the egg yolks and sugar together until pale and creamy.
- Add the melted butter and vanilla extract. Mix until combined.
- Gradually whisk in the flour.
- Slowly add the lukewarm milk and mix until smooth. The batter will be thin.
- Fold in Egg Whites:
- Gently fold the stiff egg whites into the batter, 1/3 at a time. Don’t overmix — you want to keep some white chunks.
- Bake:
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 50–60 minutes, or until the top is golden and doesn’t jiggle much when moved. The cake will form 3 distinct layers as it bakes.
- Cool and Serve:
- Let the cake cool completely in the pan. Refrigerate for at least 2 hours for clean slices.
- Dust with powdered sugar before serving.
Let me know if you’d like a chocolate or lemon variation!