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Prep time: 10 minutes
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Bake time: 50–60 minutes
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Servings: 8–10 slices
Ingredients
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4 large eggs (at room temperature, separated)
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1 tablespoon water
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¾ cup (150g) granulated sugar
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½ cup (115g) unsalted butter, melted and cooled slightly
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½ cup (70g) all-purpose flour (sifted)
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2 cups (500ml) milk, lukewarm
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1 teaspoon pure vanilla extract
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A pinch of salt
Step-by-Step Instructions
1. Prep the Oven and Pan
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Preheat your oven to 160°C (325°F).
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Grease an 8×8 inch (20×20 cm) baking dish or a similar round glass casserole dish with a little butter. You can also line the bottom with parchment paper for easier lifting later.
2. Whip the Egg Whites
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In a clean, dry bowl, add the 4 egg whites and a pinch of salt.
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Whisk using a hand mixer until stiff peaks form. Set this bowl aside.
3. Mix the Liquid Batter
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In a separate large bowl, beat the 4 egg yolks and the granulated sugar together until the mixture becomes pale yellow and slightly fluffy.
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Add the melted butter, vanilla extract, and 1 tablespoon of water. Beat for another minute until fully incorporated.
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Add the sifted flour and mix gently just until combined.
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Slowly pour in the lukewarm milk while mixing on low speed. Note: The batter will look very watery and thin at this point—this is exactly how it should look!
4. Fold in the Whites
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Gently fold the whipped egg whites into the liquid batter in three separate batches using a spatula.
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Do not overmix. You want to leave small, fluffy clumps of egg whites floating on top. This floating layer is what creates the cake-like top crust during baking.
5. Bake to Perfection
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Pour the batter into your prepared baking dish.
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Bake for 50 to 60 minutes, or until the top is deeply golden brown and the center has a slight, gelatinous jiggle when moved (it shouldn’t be sloshy).
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Let the cake cool completely at room temperature, then place it in the refrigerator for at least 2 to 3 hours to fully set before slicing.
Pro-Tips for Content Success
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The Perfect Slice: To get those flawless, sharp, clean edges shown in the photo, use a sharp knife dipped in hot water and wiped dry between every single cut.
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Serving Suggestion: It tastes incredible chilled, served exactly as it is, or with a very light dusting of powdered sugar on top.