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Ingredients:
- 1/2 cup (115g) unsalted butter, melted
- 2 cups (500ml) milk, lukewarm
- 4 large eggs, room temperature (separate yolks and whites)
- 1 cup (200g) granulated sugar
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 3/4 cup (95g) all-purpose flour
- Powdered sugar for dusting (optional)
Instructions:
- Preheat oven to 325°F (160°C). Grease and line an 8×8-inch (20×20 cm) baking dish with parchment paper.
- Melt the butter and set it aside to cool slightly.
- Warm the milk slightly so it’s lukewarm, then set aside.
- Separate the eggs into yolks and whites. Beat the egg whites in a clean bowl until stiff peaks form. Set aside.
- In another bowl, whisk the egg yolks with the sugar and water until pale and creamy.
- Add the melted butter and vanilla extract to the egg yolk mixture, whisking until combined.
- Gradually sift in the flour, mixing until just incorporated.
- Slowly add the lukewarm milk, whisking gently until smooth.
- Gently fold in the beaten egg whites using a spatula, leaving some small lumps. The batter will be thin.
- Pour the batter into the prepared baking dish and smooth the top.
- Bake for 50-60 minutes, or until the top is golden and the center is still slightly jiggly.
- Let the cake cool completely before removing it from the pan. Once cooled, dust with powdered sugar if desired.
- Slice and enjoy! The cake will have three layers: a dense bottom, a custardy middle, and a light top.
