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Preparing the Batter:
Preheat the Oven: Preheat your oven to 325°F (160°C). Grease and line an 8×8 inch baking dish with parchment paper, allowing the paper to hang over the sides for easy removal.
Separate the Eggs: Separate the egg yolks from the egg whites. Place the egg whites in a clean, dry bowl and the yolks in another mixing bowl.
Whip the Egg Whites: Using an electric mixer, whip the egg whites until stiff peaks form. Set aside.
Beat the Egg Yolks and Sugar: In the other bowl, beat the egg yolks with the granulated sugar until the mixture is pale and creamy. Add the melted butter and vanilla extract, and mix until well combined.
Incorporate the Flour: Gradually add the flour to the egg yolk mixture, mixing until fully incorporated.
Add the Milk: Slowly pour in the lukewarm milk, mixing continuously until you have a smooth batter. The batter will be very thin.
Fold in the Egg Whites: Gently fold the whipped egg whites into the batter, a third at a time. The batter will be lumpy and uneven, but that’s okay.
Baking the Cake:
Pour the Batter: Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake: Bake in the preheated oven for about 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. The cake will still be slightly jiggly in the center, which is normal.
Cool: Allow the cake to cool completely in the baking dish. Once cooled, refrigerate for at least 2 hours to set.
Serving:
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