Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides. Lightly grease the paper and exposed pan sides.
- In a clean, grease-free bowl, beat egg whites and cool water with an electric mixer on medium-high until soft peaks form. Gradually add 1/4 cup (50g) of the sugar and beat until stiff, glossy peaks form. Set aside.
- In a separate large bowl, beat egg yolks with the remaining 3/4 cup (150g) sugar until pale, thick, and creamy.
- With the mixer on low, slowly drizzle in the melted butter and vanilla extract. Mix until fully combined.
- Sift the flour over the yolk mixture and gently fold it in until just incorporated. The batter will be thick.
- With the mixer on low, very slowly add the lukewarm milk to the yolk batter. The batter will become thin and may look slightly curdled; this is normal.
- Vigorously whisk about one-third of the whipped egg whites into the thin batter to lighten it. Then, gently fold in the remaining egg whites with a spatula until no large white streaks remain. The final batter will be liquidy and frothy.
- Pour the batter into the prepared pan. Bake for 50-60 minutes, until the top is golden brown and the center has a slight jiggle when gently shaken. If browning too quickly, tent loosely with foil for the last 15 minutes.
- Let the cake cool completely in the pan on a wire rack. Then, refrigerate for at least 3-4 hours, or ideally overnight, to allow the layers to fully set.
- Use a sharp knife to cut slices, wiping it clean between cuts. Dust generously with powdered sugar just before serving.
Notes
For clean layers, ensure eggs are at room temperature and egg whites are whipped to stiff peaks. Lukewarm milk and cooled melted butter prevent the batter from curdling. The cake must cool completely and chill to set properly. Store covered in the refrigerator for up to 3 days. Serve with fresh berries or softly whipped cream for an elegant touch.