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- 4 eggs at room temperature separated
- 1 teaspoon of vanilla extract
- 150 g of sugar
- 125 g of melted butter
- 115 g plain flour
- 500 ml of heated milk
- 1/2 Cup of icing sugar * to decorate
Preheat the oven to 160C. Grease a 20cm x 20cm baking dish.
Separate the eggs and add the whites in a bowl and mix until the whites are stiff. Set aside.
Beat the egg yolks with sugar until light. Add butter and vanilla extract and continue whisking for another minute or two. Add flour and mix until well combined.
Slowly start adding warm milk and beat until all ingredients are mixed. Add the egg whites a third at a time, gently fold with a spatula. Repeat until all the egg whites are folded.
Pour the dough into the baking dish and bake for 50-70 minutes, or until the top is golden brown. The cake will be reeling in the middle due to the custard.
Sprinkle icing sugar over the cake when it cools.
- 1 baking dish
This cake is so delicious that I challenge you to stop in one piece. You can take a tablespoon of cream if you want.
This recipe was photographed by Greer Worsley for the best recipes.