Ingredients
4 eggs
separate yolks from whites, room temperature
¾ cup sugar
(150g)
½ cup butter
melted, (125g)
1 tsp vanilla extract
¾ cup plain flour
sifted, (115g)
2 cups milk
lukewarm, (500ml)
2 tbsp icing sugar
sifted
Equipment
- 1 Oven
- 1 15cm x 25 cm baking dish
- 1 Baking paper
- 1 Mixing bowls
- 1 Electric mixer
Instructions
- Preheat oven to 170°C (150°C fan-forced). Line a 15cm x 25 cm baking dish with baking paper and set aside. Separate eggs and beat the whites in a clean, dry bowl until they form stiff peaks. Set aside.
- In a large bowl, beat the egg yolks with sugar until light and frothy and then beat in butter and vanilla extract. Add flour a little at a time until well incorporated. With the mixer running add the milk a little at a time until combined.
- Gently fold in egg whites until combined and pour into dish.
- Bake for 45-70 minutes or until a light golden crust is formed on the top of the cake.
- Dust sifted icing sugar generously over the top of the cake and serve.
Notes
Tip
The variation in cooking time depends on how well you follow the directions. Room temperature eggs, lukewarm milk and melted butter all make a big difference.
Tip
After you add the milk you will have a very liquid mixture. Don't panic! It will come together in the end.
