★Ingredients
1 teaspoon vanilla extract
4 eggs, separated
1/2 cup unsalted butter, melted
2 cups milk (preferably at room temperature)
1 cup powdered sugar
1/2 cup all-purpose flour
Powdered sugar, for dusting (optional)
★Instructions
Preheat your oven to 325°F (160°C). Grease and flour an 8×8 inch (20×20 cm) baking dish or line it with parchment paper.
In a large bowl, beat the egg whites until stiff peaks form. Set aside.
In another bowl, beat the egg yolks and vanilla extract until pale and creamy.
Gradually add the melted butter and powdered sugar to the egg yolk mixture, beating until well combined.
Mix in the flour until fully incorporated.
Slowly pour in the milk, mixing until smooth.
Gently fold the beaten egg whites into the batter until just combined. Be careful not to deflate the egg whites too much.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake in the preheated oven for 45-55 minutes or until the top is golden brown and the center is set, but still slightly jiggly.
Remove from the oven and allow the cake to cool completely in the baking dish. It will continue to set as it cools.
Once cooled, dust the top with powdered sugar if desired.
Slice into squares and serve. Enjoy the magic of the cracks forming their own layers as you indulge in this delicious dessert!
Enjoy!