- 4 eggs (yolks and whites separated)
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 1 stick unsalted butter, melted
- 3/4 cup all-purpose flour
- 2 cups milk
- Powdered sugar, for dusting
- Preheat oven to 325 degrees and line an 8" x 8" cake pan with parchment paper.
- Crack the eggs into a bowl, carefully separating the yolks and whites. Set the bowl with the egg whites aside.
- To the bowl of egg yolks, add the sugar and beat until the mixture turns pale yellow, about one minute.
- Add the vanilla extract and melted butter and beat until the ingredients are well incorporated, about 30 seconds to 1 minute.
- Add flour and beat mixture until just combined.
- Pour milk in 1/4 cup at a time, beating the mixture each time after more milk is added. Set aside.
- Take the egg whites and beat them with a mixer until stiff peaks form.
- Gently fold the egg whites into the batter, one third at a time, until just incorporated. Be careful not to knock the air out of the egg whites. The batter should be thin but lumpy.
- Pour the batter into the prepared cake pan.
- Bake until the top is golden brown and the cake does not jiggle when you gently shake the tin, around 40 to 50 minutes.
- Once the cake cools, remove it from the pan and dust the top with powdered sugar.
- Cut into slices and serve with whipped cream and fresh fruit,
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