Ingredients :
1/2 cup (113g) unsalted butter
2 cups (480ml) milk
4 eggs, separated into whites and yolks
4 drops white vinegar
1 1/4 cups (150g) confectioner’s sugar
1 Tablespoon (15ml) water
1 cup (115g) all-purpose flour
1 teaspoon (5ml) vanilla extract
extra confectioner’s sugar for dusting
freshly whipped cream or fruit for serving (optional)
Instructions :
-Preheat your oven to 325°F and lightly butter or grease an 8″x8″ baking dish. Melt butter (I just used the microwave) and leave it to cool slightly. Warm up the milk to lukewarm (I also used the microwave for about one minute) and set aside.
-In a large clean bwol, whip egg whites and vinegar to stiff peaks and set aside. In a separate large mixing bowl, beat egg yolks and sugar together until light. Add the melted butter and tablespoon of water to the mixture and mix until everything is fully incorporated. Next, add the flour and mix until evenly incorporated. Then mix in the milk and vanilla extract, being careful because this will be a very liquidy and wet batter – it is probably better to do it by hand than with a mixer!
-Fold egg whites into the liquidy batter mixture. The whites will be a bit lumpy when you try to mix them, but do your best to incorporate them and eliminate any big chunks.
-Pour the mix into the buttered pan, and bake for 45-60 minutes, or until the top is a deep golden brown. If the top becomes completely brown before the end of baking, cover with tin foil so that the top does not burn (I didn’t need to do this in my oven, though). If you’re not sure if the cake is done, gently shake the pan and look to see if the center jiggles. When the cake is done, the center should still have a light jiggle to it.
-Allow cake to cool completely, and then cut into 9 pieces and dust liberally with confectioner’s sugar. Serve with freshly whipped cream or fruit if desired.
1/2 cup (113g) unsalted butter
2 cups (480ml) milk
4 eggs, separated into whites and yolks
4 drops white vinegar
1 1/4 cups (150g) confectioner’s sugar
1 Tablespoon (15ml) water
1 cup (115g) all-purpose flour
1 teaspoon (5ml) vanilla extract
extra confectioner’s sugar for dusting
freshly whipped cream or fruit for serving (optional)
Instructions :
-Preheat your oven to 325°F and lightly butter or grease an 8″x8″ baking dish. Melt butter (I just used the microwave) and leave it to cool slightly. Warm up the milk to lukewarm (I also used the microwave for about one minute) and set aside.
-In a large clean bwol, whip egg whites and vinegar to stiff peaks and set aside. In a separate large mixing bowl, beat egg yolks and sugar together until light. Add the melted butter and tablespoon of water to the mixture and mix until everything is fully incorporated. Next, add the flour and mix until evenly incorporated. Then mix in the milk and vanilla extract, being careful because this will be a very liquidy and wet batter – it is probably better to do it by hand than with a mixer!
-Fold egg whites into the liquidy batter mixture. The whites will be a bit lumpy when you try to mix them, but do your best to incorporate them and eliminate any big chunks.
-Pour the mix into the buttered pan, and bake for 45-60 minutes, or until the top is a deep golden brown. If the top becomes completely brown before the end of baking, cover with tin foil so that the top does not burn (I didn’t need to do this in my oven, though). If you’re not sure if the cake is done, gently shake the pan and look to see if the center jiggles. When the cake is done, the center should still have a light jiggle to it.
-Allow cake to cool completely, and then cut into 9 pieces and dust liberally with confectioner’s sugar. Serve with freshly whipped cream or fruit if desired.
