★Ingredients
1 teaspoon vanilla extract
4 large eggs, at room temperature
3/4 cup (150g) granulated sugar
3/4 cup (95g) all-purpose flour
1 stick (1/2 cup or 113g) unsalted butter, melted and slightly cooled
Powdered sugar, for dusting
2 cups (500ml) whole milk, lukewarm
★Instructions
Preheat the Oven*
Preheat your oven to 325°F (160°C). Grease and line an 8×8 inch (20×20 cm) baking dish with parchment paper, ensuring the paper hangs over the sides for easy removal later.
Prepare the Batter*
Separate the Eggs*
Separate the egg whites from the yolks. Place the egg whites in a clean, dry bowl and the yolks in a separate large mixing bowl.
Beat the Yolks*
Add the vanilla extract and sugar to the egg yolks. Beat with an electric mixer until the mixture becomes pale and creamy.
Incorporate Butter and Flour*
Gradually add the melted butter, mixing until fully incorporated. Sift in the flour and mix until combined.
Add Milk*
Slowly pour in the lukewarm milk, mixing continuously to form a smooth batter. The batter will be very thin.
Beat the Egg Whites*
Using clean beaters, whip the egg whites until stiff peaks form. Gently fold the egg whites into the batter in three additions, ensuring not to deflate them completely. The mixture will be lumpy, with some egg white bits floating, which is normal.
Bake*
Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 50-60 minutes, or until the top is golden brown and slightly firm to the touch. A toothpick inserted into the center should come out mostly clean with just a few crumbs.
Cool and Serve*
Allow the cake to cool completely in the pan. Once cooled, lift the cake out using the parchment paper overhang and transfer it to a cutting board. Cut into squares and dust with powdered sugar before serving.
Enjoy!