★Ingredients
1/2 cup (1 stick) unsalted butter, melted and cooled
2 cups milk, lukewarm
4 large eggs, at room temperature
1 1/4 cups granulated sugar
1 cup all-purpose flour
1 teaspoon vanilla extract
1 tablespoon water
Powdered sugar, for dusting
★Instructions
- Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease an 8×8 inch baking dish and set aside. - Separate the Eggs:
Separate the egg yolks from the whites. Place the egg whites in a large mixing bowl and the yolks in a separate medium-sized bowl. - Beat the Egg Whites:
Using an electric mixer, beat the egg whites until stiff peaks form. Set aside. - Mix the Yolks and Sugar:
In the bowl with the egg yolks, add the granulated sugar and 1 tablespoon of water. Beat until light and fluffy. - Add Butter and Vanilla:
Gradually add the melted butter and vanilla extract to the yolk mixture, mixing until combined. - Add Flour:
Sift in the flour and mix until fully incorporated. - Add Milk:
Gradually add the lukewarm milk, mixing until smooth. The batter will be very thin, which is normal. - Fold in the Egg Whites:
Gently fold in the beaten egg whites, a third at a time. The mixture will be lumpy and have clumps of egg whites floating in it, which is fine. - Pour and Bake:
Pour the batter into the prepared baking dish. Bake for 50-60 minutes or until the top is golden and the cake is set. A slight jiggle in the center is okay. - Cool and Serve:
Allow the cake to cool in the pan for at least 1 hour. Dust with powdered sugar before serving. Cut into squares and enjoy the magic!
Tips:
- Ensure all ingredients are at room temperature for best results.
- Be gentle when folding in the egg whites to maintain as much air as possible for the layers to form.