Ingredients
Scale
- 4 large eggs, separated
- 1 cup (200g) sugar, divided
- 1 cup (120g) all-purpose flour
- 1 ½ tsp baking powder
- ½ cup (120ml) milk
- ¼ cup (60g) butter, melted
- 1 tsp vanilla extract
- ¼ tsp salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8-inch round cake pan by greasing and flouring it or lining it with parchment paper.
- Separate the egg yolks from the whites carefully. Place the whites in a large clean bowl.
- Whip egg whites on medium speed until frothy. Gradually add half the sugar and whip until stiff, glossy peaks form.
- In a separate bowl, whisk egg yolks with remaining sugar until pale. Add milk, melted butter, and vanilla extract, mixing until smooth.
- Sift together flour, baking powder, and salt. Gradually fold into the yolk mixture.
- Gently fold the whipped egg whites into the yolk-flour mixture in three parts, preserving airiness.
- Pour batter into the prepared pan and smooth the top. Tap the pan lightly to release air bubbles.
- Bake for 25–30 minutes until a toothpick inserted comes out clean and the top is lightly golden.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Folding gently is essential to maintain the cake’s light texture.
Optional additions: lemon zest, almond extract, fresh berries, or whipped cream layers.
Ensure no yolk contaminates the egg whites for optimal whipping.
- Prep Time: 20
- Cook Time: 30