Ingredients
Scale
For the Cake Base:
- 4 large eggs, at room temperature
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 2 cups whole milk, lukewarm
- Powdered sugar, for dusting
Instructions
- Prepare the Oven: Preheat your oven to 325°F. Grease an 8x8-inch baking dish or line it with parchment paper for easy removal.
- Separate Eggs: Carefully separate egg whites and yolks into two different mixing bowls. Using an electric mixer, beat egg whites on medium-high speed until stiff peaks form. Set aside.
- Create Yolk Mixture: In a large mixing bowl, beat egg yolks and sugar together until the mixture becomes pale and creamy. This typically takes about 2 minutes.
- Add Wet Ingredients: Mix in melted butter and vanilla extract. Continue beating until everything is well combined.
- Incorporate Flour: Gradually add flour to the yolk mixture, mixing on low speed until just incorporated.
- Milk Magic: Slowly pour in lukewarm milk while mixing continuously. The batter will be quite thin – this is exactly how it should be.
- Fold Egg Whites: Gently fold beaten egg whites into the batter, adding one-third at a time. Be careful not to deflate the whites completely.
- Bake to Perfection: Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Baking Technique: Bake for 50 to 60 minutes. The top should turn golden brown, and the cake will have a slight jiggle in the center. If the top browns too quickly, cover with foil.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes