Ingredients
1 cup (200g) granulated sugar
4 large eggs, at room temperature
1 stick (115g) unsalted butter, melted and cooled
1 teaspoon vanilla extract
3/4 cup (95g) all-purpose flour
2 cups (500ml) whole milk, lukewarm
Powdered sugar, for dusting
Instructions
Preheat and Prepare:
Preheat your oven to 325°F (165°C). Grease and line an 8×8-inch baking dish with parchment paper, leaving extra paper hanging over the edges for easy removal.
Separate and Beat the Eggs:
Separate the eggs, placing the yolks in one bowl and the whites in another.
Using an electric mixer, beat the egg whites until stiff peaks form. Set aside.
Mix the Yolks and Sugar:
In a large mixing bowl, beat the egg yolks and sugar until pale and creamy.
Add the melted butter and vanilla extract, and mix until well combined.
Incorporate the Flour:
Gradually add the flour to the yolk mixture, mixing until smooth and free of lumps.
Add the Milk:
Slowly pour in the lukewarm milk, continuing to mix until the batter is well combined. The batter will be very liquid.
Fold in the Egg Whites:
Gently fold the beaten egg whites into the batter using a spatula. Fold in small batches to maintain the airy texture. The mixture will look slightly curdled and uneven, which is normal.
Bake the Cake:
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake for 50-60 minutes, or until the top is golden brown and slightly jiggly in the center. A toothpick inserted into the center should come out clean or with minimal crumbs.
Cool and Serve:
Allow the cake to cool in the pan for at least an hour.
Use the parchment paper overhang to lift the cake out of the pan. Transfer it to a wire rack to cool completely.
Once cooled, dust the top with powdered sugar.
Enjoy.