Description
A deliciously layered cake made with simple ingredients.
Ingredients
Scale
- 4 large eggs, separated
- 1 teaspoon white vinegar
- 1 1/4 cups granulated sugar
- 1/2 cup unsalted butter, melted and cooled
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 cups milk, lukewarm
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 325°F (160°C). Grease an 8×8 inch baking dish and line with parchment paper.
- In a clean bowl, beat egg whites with vinegar until stiff peaks form. Set aside.
- In another bowl, beat the egg yolks and sugar together until pale and creamy.
- Slowly add the melted butter, water, and vanilla extract to the yolk mixture, mixing well.
- Gently fold the flour into the yolk mixture until just combined.
- Gradually whisk in the lukewarm milk until the batter is smooth.
- Very gently, fold the stiff egg whites into the batter in three additions, being careful not to deflate them completely.
- Pour the thin batter into the prepared baking dish. It will be very liquidy.
- Bake for 50-60 minutes, or until the top is golden and the cake is set but still has a slight jiggle in the center.
- Let the cake cool completely in the dish on a wire rack. It will settle and form layers as it cools.
- Chill in the refrigerator for at least 2-3 hours before slicing.
- Dust with powdered sugar before serving, if desired.
Notes
- This cake requires chilling before slicing to achieve the best texture.
- Be careful when folding the egg whites to maintain their volume.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg