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Step 2: Separate Eggs
Carefully separate the egg yolks and whites.
Place yolks in a large bowl and set whites aside in a separate mixing bowl.
Step 3: Mix Yolks and Sugar
Beat yolks with granulated sugar and vanilla extract until the mixture is pale and creamy.
Pour in the melted butter and mix until smooth.
Step 4: Add Flour and Milk
Gradually sift in the flour while continuing to mix.
Slowly add lukewarm milk, whisking gently to prevent curdling and ensure a smooth batter.
Step 5: Whip Egg Whites
Beat egg whites with a pinch of salt until stiff peaks form.
This step is crucial for creating the airy sponge layer on top.
Step 6: Fold Egg Whites into Batter
Gently fold the whipped egg whites into the batter in three batches.
The batter will appear slightly lumpy and thin—that’s expected.
Step 7: Bake
Pour the batter into the prepared baking dish and smooth the top.
Bake for 50-60 minutes or until the top is golden and set.
The center should still have a slight jiggle when you move the pan.
Step 8: Cool and Serve
Let the cake cool completely in the baking dish.
Once cooled, refrigerate for a firmer custard texture, or serve slightly warm for a softer consistency.
Cut into squares and dust with powdered sugar for an elegant finish.
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