Sort ingredients
sandramort
QR Code
Listen
Pdf
Preheat oven to 325°F (160°C). Grease and line an 8×8" square baking pan with parchment paper. Leave extra on the sides for easy lift-out.
Carefully separate yolks and whites into two large bowls. Beat the egg whites with a hand mixer until firm peaks form. Set aside.
Add sugar to the egg yolks and beat until pale and creamy. Pour in melted butter and vanilla extract. Mix well. Sift in the flour and salt. Mix just until combined. Slowly pour in the lukewarm milk while continuously whisking. The batter will be thin and watery — that’s normal.
Gently fold the whipped egg whites into the thin batter in 3 additions. Don’t overmix — it’s okay to see some white clumps. This separation helps form the layers.
Pour the mixture into the prepared pan. Tap lightly to release bubbles. Bake for 50–60 minutes, or until the top is golden and the center has a slight jiggle. If browning too fast, loosely tent with foil halfway.
Let the cake cool in the pan to room temp. Then refrigerate for at least 2–3 hours (or overnight) to set the layers.
Gently lift out and cut into squares using a sharp knife. Dust with powdered sugar for a dreamy finish. Serve chilled or at room temperature.