Ingredients
Egg Components
- 4 eggs, separated
Dairy and Liquid Ingredients
- 1/2 cup unsalted butter, melted and cooled slightly
- 2 cups 2% milk, warmed
- 1 tablespoon vanilla extract
Dry Ingredients
- 1 1/4 cups granulated sugar
- 1 cup all-purpose flour
- 1/8 teaspoon salt
- Powdered sugar, for dusting
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8-inch by 8-inch baking pan with parchment paper or generously coat it with cooking spray to prevent sticking. Set the pan aside.
- Beat Egg Whites: Using a hand mixer, beat the egg whites in a large bowl until stiff peaks form. This means the egg whites hold firm peaks without collapsing. Set aside.
- Mix Egg Yolks and Sugar: In a separate large bowl, combine the egg yolks, granulated sugar, melted butter, and salt. Beat together until the mixture is pale yellow and well combined, indicating that the sugar is dissolved and the mixture is light and fluffy.
- Add Milk, Vanilla, and Flour: Slowly drizzle the warm milk into the egg yolk mixture while mixing on low speed to incorporate the liquid smoothly. Then add vanilla extract and flour, mixing just until combined to maintain a light batter.
- Fold in Egg Whites: Gently fold the beaten egg whites into the egg yolk mixture in portions, taking care not to overmix. This folding process preserves the airiness of the egg whites, which is crucial for the cake’s texture.
- Pour and Bake: Pour the combined batter into the prepared pan. Bake in the preheated oven for 40 to 50 minutes until set; the center should still jiggle slightly when shaken, ensuring the custard layer remains creamy.
- Cool and Serve: Allow the cake to cool completely in the pan so the custard can firm up. Once cool, cut the cake into 9 slices and dust the top liberally with powdered sugar before serving.
Notes
- Ensure milk is warm (not hot) when adding to avoid cooking the eggs prematurely.
- Folding the egg whites carefully is key to the cake’s characteristic texture – avoid overmixing.
- Use an 8″ x 8″ pan for best results; larger pans will thin the batter and affect the layering.
- The baking time may vary slightly depending on your oven, so check the center jiggle to prevent overbaking.
- Best served chilled or at room temperature for optimal custard consistency.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
