Ingredients
Method
Preheat the Oven:
- Preheat your oven to 325°F (160°C).
- Grease an 8x8-inch baking dish and line it with parchment paper for easy removal.
Separate the Eggs:
- Separate the eggs into two bowls, placing the yolks in one and the whites in another.
- Allow them to come to room temperature for better results.
Prepare the Egg Yolks:
- Beat the egg yolks and granulated sugar with an electric mixer until pale and creamy.
- Gradually mix in the melted butter and vanilla extract.
Add Dry Ingredients:
- Sift the flour and salt into the egg yolk mixture, mixing until just combined.
Incorporate the Milk:
- Slowly add the warmed milk, mixing until the batter is smooth. It will be thin—this is normal.
Whip the Egg Whites:
- In a clean bowl, beat the egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate them.
Bake the Cake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes, or until the top is golden and slightly firm to the touch.
Cool and Serve:
- Allow the cake to cool completely in the pan to let the layers set.
- Dust with powdered sugar, slice, and serve.
Notes
- Room Temperature Ingredients: Use room temperature eggs and milk to ensure the layers form properly.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight.